Fresh, vibrant and endlessly adaptable, these rice paper rolls are the kind of food that feels as good to make as it does to eat. Crisp veg, fragrant herbs and your choice of fillings are wrapped up in delicate, translucent rice paper — light yet satisfying, and perfect with a zingy dipping sauce built around Hakanoa Ginger Syrup.
This is the kind of recipe that turns simple ingredients into something special. It’s hands-on, colourful and great for gathering friends or feeding the family. Roll them tight, dip them generously, and enjoy every bright, juicy bite
These make a lovely light lunch for two, or starters for four. The creamy avocado and crisp minty slaw contrast nicely with the hot sweet gingery sauce.
You’ll need rice paper wrappers, they come in various shapes but I find square is easiest for rolling up. The trick to these is to have a shallow dish of hand-hot water that will fit a wrapper with plenty of space around the edges at your side. Pop them in one at a time and let each wrapper soak for about 30 seconds. All going well you’ll find it takes about as long to wrap the roll as it does for the next wrapper to soak. You might need to top up the hot water from time to time.