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Fresh Vegetable rolls with carrot, cabbage, capsicum, cucumber and coriander

Fresh noodle & vegetable rolls©

A delicious snack, full of fresh vegetables. These vegetable rolls are perfect for a light meal or as an appetiser when you are entertaining this spring.


Serves: Makes 12

Number of ingredients: 8 Ingredients

To prep: 10 Minutes Prep

To cook: 5 Minutes Cook

Difficulty: Medium

Nutrition per serving

  • Energy : 135kJ

  • Protein: 1g

  • Fat (total) : <1g

  • Carbohydrate (total): 7g

  • Fibre: 1g

  • Sodium: 10mg


80g rice vermicelli noodles

1 medium carrot, grated coarsely

1 medium cucumber, deseeded and finely sliced

1 medium red capsicum, finely sliced

1/4 small Chinese cabbage, finely shredded

1/2 cup coriander leaves

1/2 cup mint leaves, whole

12 x 22cm rice paper wrappers


Optional Dipping Sauce

1/4 cup caster sugar

2/3 cup water

1 birds eye chili, halved and sliced (optional)

1/4 cup lime juice

2 teaspoons rice wine vinegar

2 teaspoons reduced salt soy sauce


  1. Soak noodles in boiling water in a large heatproof bowl for 5 minutes; stir to separate strands, then drain.
  2. Using scissors, cut noodles into shorter lengths.
  3. Place noodles in a large bowl; drizzle with 2 tablespoons of the dipping sauce.
  4. Add vegetables and herbs; toss to combine.
  5. To assemble rolls, place 1 sheet of rice paper in a medium bowl of warm water until just softened.
  6. Lift sheet from water carefully; place on a board covered with a clean tea towel.
  7. Place 1/3 cup of mixture across lower part of the wrapper, in a neat horizontal pile.
  8. Fold bottom end over, then sides and roll up tightly.
  9. Place on a platter. Repeat with remaining rice paper sheets and vegetable filling.