Rainbow Rice Paper Roll Recipe

Rice Paper Rolls Image by @thedelicious

Rice paper is a great gluten free alternative to wraps and sandwiches and a fresh take on pastries. They are a perfect vessel for serving leftover meat and salads and are great as a pre-made lunch for a week of work. You could even wrap up stewed or fresh fruits, add some yoghurt or honeyed ricotta dip for a portable dessert to top off a summer picnic or BBQ.

Be mindful that whilst store-bought rice paper rolls are a good, many are filled with more rice noodles than other ingredients, leaving you feeling hungry. By making your own, you can load up these rolls with your favourite vegetables and herbs, as well as a good quality protein that will keep you firing on all cylinders for longer. Try to get your hands on brown rice paper sheets for added fibre.

Rice paper sheets can be found in supermarkets and you can grab a packet of 12 for under $2. To prepare your ingredients, grate, finely shred or cut your vegetables julienne to make filling easier.

Rainbow Rice Paper Rolls


Makes 12 Rice Paper Rolls
12 rice paper sheets
Choose a mixture of the following options adding up to approximately 6 cups worth:

  • Red: Sliced red capsicum, finely chopped chilli, tomato, radish or pomegranate
  • Orange: Sliced orange capsicum, grated carrot, roast pumpkin, pumpkin dip or papaya
  • Yellow: Mango chunks, peach slices, sliced yellow capsicum, pineapple, corn or squash
  • Green: Lettuce, cabbage, avocado, Asian greens, rocket, snow pea sprouts, spring onion or alfalfa
  • Purple: Grated fresh beetroot, purple cabbage, cauliflower, beans, purple lettuce varieties such as radicchio or grilled eggplant
  • Protein: Shredded chicken, beef or pork, fresh or cooked salmon, canned or fresh tuna, sliced omelette, sliced and marinated tofu, sliced tempeh, legume sprouts, tahini, grilled haloumi, crushed almonds or cashews
  • Herbs: Mint, coriander, chives, parsley, Vietnamese mint or Thai basil

Dipping Sauce
1 tsp sesame oil
2 tbsp wheat free Tamari
1 tsp honey or maple syrup
1 tsp finely sliced chilli
1 tsp grated fresh ginger
½ tsp or ½ clove grated garlic
1 tbsp chopped coriander leaves
Juice ½ lime


Rice Paper Rolls

  1. Prepare your work area with a shallow dish of lukewarm water that will fit your rice paper, a clean, damp tea towel, the filling ingredients and a plate or platter for the finished product.
  2. Select 4-5 of the ingredients from the colours listed above, an item from the protein list, and 1-3 herbs.
  3. Place the first rice paper sheet in the lukewarm water for a few seconds, remove, then place on the damp tea towel. Don’t let the rice paper soak as it will continue to soften as you work.
  4. Prepare a little of each ingredient of the filling you have chosen, being mindful that there will be some of each item all the way along the roll, so there is a rainbow in each bite. Tip: Place the filling on the rice paper roll slightly off centre, leaving room for the ends to be tucked in. Don’t over stuff as the rice paper could tear, or not seal your filling.
  5. To complete the rice paper roll, pull the bottom flap up to cover the filling, then pull the two side in towards the centre. The completely roll the rest of the way to seal.

Dipping sauce
Place all ingredients in a sealed jar and shake to combine.

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