Crystal rolls with dipping sauce

The rice paper wrappers have been lurking in my cupboard for a while, and I’ve been slightly hesitant over using them, now that I have, I really shouldn’t have been worried! You soak each individual wrapper just before you use it in warm water for 2 seconds, then they are surprisingly robust to both roll up and eat.


The filling was going to be my lunch salad for today, but this has transformed the lunch into something so much more sophisticated… And pretty!

Makes 4


For the rolls

4 Vietnamese rice paper wrappers

A handful of baby spinach, the smaller the leaves the better

1 tomato

Half a red pepper

50g edamame beans (shelled)

Half an avocado

For the dipping sauce

1 tsp finely chopped ginger

Half teaspoon finely chopped coriander

2 teaspoon tamari

Juice of half a lemon

Quarter teaspoon apple cider vinegar

The pulp from the tomato
Start by assembling the dipping sauce so the flavours have time to meld add all the ingredients for the sauce together, adding the pulp from the tomato to it. Leave to stand.

Slice the avocado, tomato and red pepper lengthwise.

Dip a wrapper in warm water for 2 seconds until softening, place on a flat surface and add small quantities of each filling, I found about 6 beans, one or two pieces of tomato, one piece of avocado, 2 or 3 spinach leaves and one piece of red pepper about right for my wraps.

Roll up the wrap like you would a burrito!

Serve with the dipping sauce.
By A

5 thoughts on “Crystal rolls with dipping sauce

  1. That photo is absolutely gorgeous Alex! It all looks so bright and appealing and delicious! Another ingredient in my pantry – last time I used rice wrappers I lightly cooked them in a frying pan and they grew BIG and BUBBLY! Never thought to eat them raw! 🙂

    Liked by 1 person

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