Rainbow Rice Rolls

Photographed by Sean Mallia, as featured in Served Magazine.

Here’s a light Summer lunch or dinner option for all the family. These rolls also make a great alternative to sandwiches for school. You can prepare a selection of  ingredients and get the kids to help out and make their own. Let them choose their preferred “fillers” and get involved with the rolling – why not make some sweet ones as well with a variety of colourful fruit?

Get creative and have fun with it! The options are endless!


Makes 8 half rolls


  • 4 rice roll wrappers
  • 1 nest of fine rice noodles
  • 3 carrots, grated or shaved in long ribbons
  • 1 red pepper, cut into thin long strips
  • 1 green pepper, cut into thin long strips
  • half a cabbage, cut into thin long strips
  • 5 radishes, sliced in thin circles

Choose from one of the two dipping sauces below or make a serving of both;

Peanut sauce

  • 1 ½ tablespoons peanut butter
  • 1 teaspoon tamari sauce
  • 1 teaspoon maple syrup
  • 1 tablespoon warm water
  • Juice of ½ a lime

Sweet Chili sauce

  • 2 tablespoons rice vinegar
  • 1 tablespoon tamari sauce
  • 1 tablespoon warm water
  • 1 tablespoon maple syrup
  • Pinch of dried garlic powder
  • Juice of ½ a lime


  1. Prepare your veg
  2. Prepare your noodles; pour boiling water over the noodles in a bowl and leave to soak for about 5 minutes, then drain and rinse with cold water and set aside
  3. Prepare your sauces; simply combine all ingredients and pour into dipping bowls
  4. Pour warm water into a round shallow bowl and dip your rice roll wrapper into the water for a few seconds (don’t leave it to long) and place onto a damp surface
  5. Top the wrapper with veg and noodles on the side of the wrapper furthest away from you. Start by folding the wrapper towards you over the filling and then fold in either side and keep rolling towards you.
  6. Slice the roll in half and repeat


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