Fresh Noodle & Vegetable Rolls©

A delicious snack, full of fresh vegetables. Perfect for a light meal or as an appetiser when you are entertaining this spring.
1 Star2 Stars3 Stars4 Stars5 Stars
  • Makes 12
  • 8 Ingredients
  • 10 Minutes Prep
  • 5 Minutes Cook
  • Medium
Nutrition per serve
  • 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.

Dietitian Notes / Recipe Tips

If you choose to serve your Fresh Noodle and Vegetable Rolls with soy sauce try and choose reduced-salt soy sauce or sweet chillli sauce.

Rate this Recipe

1 Star2 Stars3 Stars4 Stars5 Stars
Provider Acknowledgement

Recipe and image kindly provided by Sanitarium Health & Wellbeing Company.

Join our community of over 45,000 people living with diabetes