RAINBOW VEG ROLLS with peanut dipping sauce

Once everything’s chopped, this recipe is a total doddle. You could even serve the filling ingredients next to a pile of rice paper wrappers and invite your guests to make their own. Just remember to have a bowl of hot water on the table, as each wrapper will need a quick bath before it’s ready to roll.

  • Serves 24 Veg Rol


  • 100g dried cellophane noodles
  • 2 teaspoons sesame oil
  • 1 pack rice paper wrappers
  • 1 large bunch of coriander, leaves picked
  • 1 small bunch of mint, leaves picked
  • ½ cucumber, halved and seeds scraped out with the tip of a teaspoon, then cut into very thin strips
  • 2 carrots, peeled and cut into very thin strips
  • 1 red pepper, cored, deseeded and cut into very thin strips
  • 6 radishes, very thinly sliced
  • 5–6 spring onions, cut into very thin strips
  • 1 avocado, stoned, peeled and cut into very thin strips

For the Peanut Sauce:

  • 4 tablespoons smooth or chunky peanut butter
  • 4 tablespoons rice vinegar
  • 2 tablespoons light soy sauce
  • 1 tablespoon light brown soft sugar
  • pinch of dried chilli flakes

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