Bright and colourful, rice paper rolls are a perfect way to use up left over vegetables.

Prep time
25 mins
Cook time
5 mins


Whatever you have left in the fridge! We like:

  • ½ avocado, sliced
  • ½ small red capsicum
  • 1 carrot
  • 1 cucumber
  • ¼ red cabbage
  • ½ cup edamame
  • 100g rice noodles

How to make it:

  1. Cook the noodles as per the instructions on the packet. Set aside to cool.
  2. Defrost the edamame in the microwave.
  3. Thinly slice the vegetables. Our top tip: use a peeler to make thin ribbons of carrot and cucumber.
  4. Pour warm water into a bowl.
  5. Insert a sheet into the water for 10-20 seconds and place onto a large plate or cutting board.
  6. Place a small handful of noodles in a strip in the middle of the sheet. Place vegetables and edamame on top.
  7. Fold the top and bottom edges in so that they sit on top of the filling. Take one side edge and wrap it over the fillings. Tightly roll.