Takes under 10 minutes
Vegan friendly


  • 1/4 of a red cabbage, finely sliced
  • 1/2 a cucumber, cut into thin batons
  • 1 red capsicum, finely sliced
  • 1 carrot, finely sliced or julienned
  • 1 cup baby cos lettuce
  • 1/4 cup coriander leaves
  • Sesame seeds
  • (Optional add-ins: tofu/protein of choice)

For the peanut dipping sauce:

  • 1/4 cup Fix & Fogg Smooth Peanut Butter (Or our Super Crunchy, Everything Butter or Almond Butter would work perfectly also!)
  • 1 tbsp sriracha
  • 1 tbsp rice wine vinegar
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup or honey
  • 1 tsp sesame oil
  • 2-3 tbsp water 


  1. First, prepare the dipping sauce. Add everything to a medium bowl and whisk until smooth. Add 2-3 tablespoons of warm water until you reach desired consistency.
  2. To make the rice paper rolls, pour warm water into a large shallow dish . Working with one at a time, dip the rice paper wrapper into the warm water for 10 seconds . You want the wrapper to be soft, yet still slightly firm and pliable. Immediately remove from the water and place flat onto a chopping board or work surface. Here is a really good tutorial on rice paper rolling!
  3. Place a few sticks of carrot, cucumber, red pepper, a couple of baby cos leaves and a small handful of cabbage and coriander in the middle of the paper, leaving a good 3-4cm above and below. 
  4. Gently fold the bottom and top over towards the middle, then folder one side over to the middle and roll, using your hands to tuck the filling in as you go.
  5. Cut in half, sprinkle with sesame seeds, and serve with the dipping sauce- yum!

These will last a day or two in the fridge. Try to keep some space between the rolls when storing so they don’t stick together too badly!

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