Kidspot Kitchen

Kidspot Kitchen

Easy rice paper rolls recipe

These easy rice paper rolls are so simple that your kids will be able to roll their own. Fill them with our ingredients or use what you have in the fridge. Find more on Kidspot New Zealand.



  • 100g vermicelli rice noodles
  • 50g shredded sugarloaf cabbage, shredded
  • handful of snow pea sprouts
  • 1/2 red capsicum, thinly sliced
  • 1 poached chicken breast, thinly sliced
  • 100g firm tofu, roughly chopped
  • handful of coriander leaves
  • 12 x 22cm rice paper wrappers

Dipping sauce

  • 2 tbsp hoisin sauce
  • 1 tsp sesame oil
  • 2 tbsp light soy sauce


Boil the kettle, place the noodles in a bowl and cover with boiling water. Leave for a few minutes and drain. Once cool, snip the noodles into little strips.

Prepare remaining ingredients and place each one on a separate plate.

Whisk all dipping sauce ingredients together in a small bowl.

Arrange all plates on the dinner table or kitchen bench with dipping sauce .

Using a bowl of very hot water, soak each rice paper sheet and drain by laying on a clean tea towel. These will dry out very quickly so I recommend that you soak each sheet as you need it.


  • If you are making these for guests, you will need to cover them with a damp tea towel to prevent the rolls drying out.
  • You could also serve these with sweet chilli sauce alongside the dipping sauce so your guests have a choice.
  • If you prefer a crunchier ‘spring roll’, you can spray the fresh rolls with a little canola oil and pop them in a hot oven for about 10 minutes or until golden on all sides.
  • This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder.  You can follow Sophie on Local is Lovely, Facebook, Twitter or Pinterest.

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