Plant-Based Crystal Rice Paper Rolls

If you want to dress to impress but also keep the meal light and plant-based, then this is the recipe for you. The opportunity to mix and match fillings served in sharing bowls brings back the community in dining without all the fuss.


Serves 6

Preparation Time

Cook time

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  • 80g uncooked rice noodles or spinach noodles
  • 12 rice paper rolls
  • 100g strawberries, sliced
  • 4-6 spring onions, finely sliced
  • 80g sugar snap peas, thinly sliced
  • 1 medium cucumber, deseeded and cut into matchsticks
  • 30ml chopped coriander leaves
  • 30ml chopped basil leaves
  • 15ml mint leaves
  • 2 Tbsp toasted sesame seeds, to serve

Dipping sauce:

  • 5 Tbsp fresh lime juice
  • 3 Tbsp fish sauce
  • 3 Tbsp water
  • 1 ½ tsp soy sauce
  • 1 ½ Tbsp caster sugar
  • 1 clove fresh garlic, chopped
  • 1 fresh chilli, chopped


Rehydrate the noodles by pouring boiling water over them, allow to stand for 3-4 minutes, then drain and roughly chop.

Prepare the dipping sauce by whisking all the ingredients together to combine.

Dip a rice paper sheet into warm water for 20 seconds until soft and pliable. Drain and place on a moistened board. Arrange sliced strawberries in the lower third of the rice paper sheet, top with spring onions, sugar snaps, cucumbers, noodles, coriander, basil and mint. Drizzle with a little dipping sauce. Fold in the sides and roll up tightly. Repeat with the remaining rice paper sheets.

Serve sprinkled with sesame seeds with the dipping sauce on the side.