Rice paper Thai wraps

4 servings Prep: 20 mins
Rate this recipe
A fresh and tasty starter.

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (10)

8.00 rice paper
0.00 pak choy — or baby spinach
1.00 fresh ginger — finely chopped
1.00 green chillies — finely chopped
1.00 lemongrass — stalk, finely chopped
50.00 g cashew nuts — finely chopped
0.00 fresh coriander — handful, finely chopped
1.00 avocado
0.00 sprouts — handful
10.00 ml palm sugar — dissolved in hot water
Tap for ingredients
Tap for ingredients


Soak the rice paper in water until soft, pat dry and place on a dishcloth.
Line each sheet with a Pak choy or spinach leaf, leaving a 2 cm border around the rice paper.
Add a little ginger, chilli, lemongrass, cashew nuts, coriander, avocado, sprouts and palm sugar to each leaf.
Fold the two shortest sides of rice paper in and roll until it resembles a sausage.
Cut each roll on the diagonal and serve with a Thai dipping sauce.
Mix together 20 ml dark soy sauce, a dash of lime juice, a few drops Tabasco sauce, a drop of fish sauce and a touch of palm sugar.

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.