Vegetable Rice Paper Rolls & Peanut Sauce
Prep time: 
Total time: 
Serves: 10 rolls
  • 10 sheets rice paper
  • ½ small cucumber julienne
  • 2 carrot julienne
  • 6 spring onions, chopped
  • 1 avocado, chopped
  • 100 g mange tout, lightly steamed and sliced
  • 100 g green beans, lightly steamed and sliced
  • fresh lemon juice
Peanut Sauce
  • 10 ml (2 t) olive oil
  • 1 garlic clove, crushed
  • 5 ml (1 t) grated ginger
  • 250 ml (½ C) peanut butter
  • 1 x can coconut milk
  • 15 ml (1 T) soya sauce
  • salt
Rice paper rolls
  1. Prepare all the filling ingredients.
  2. Soak one sheet of rice paper at a time in warm water until it softens.
  3. Remove the sheet from the water and allow any excess to drip off.
  4. Place the sheet down on you board, place a mixture of the prepared filling ingredients in the middle and roll up, sides in first and then down
  5. Cover with cling wrap and refrigerate until serving.
Peanut Sauce
  1. Heat the oil in a small saucepan and add the garlic and the ginger and flash fry for a few minutes taking care not to burn.
  2. Add the peanut butter and the coconut milk and whisk over low heat to a smooth sauce.
  3. Season with the soya sauce and salt .
  4. Serve for dipping alongside the rice paper rolls.
  5. The Peanut Sauce may be served hot or cold.
Recipe by Pomegranate Days at