Check if we deliver to your postcode

Rice paper spring rolls with peanut sauce

By Stavri Kaourani 

Preparation time: 30 minutes

Cooking time: 5 minutes

Difficulty: 1/10

Serves: 8


  • 1 medium size red onion, finely chopped
  • 50gr vermicelli noodles
  • 1 tsp sesame oil
  • 1 tsp salt
  • 1/2 cup red cabbage, thinly sliced
  • 1 carrot, thinly sliced
  • 2 cucumbers thinly sliced
  • 2 jalapeño peppers cut in small pieces
  • 1/4 cup fresh coriander, finely chopped
  • 1/4 cup fresh mint, finely chopped
  • 8 rice paper sheets (for spring rolls)
For the peanut sauce:
  • 1/3 cup smooth peanut butter
  • 2 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp sesame oil
  • 2 tbsp water


  1. Cook the noodles according to package instructions. Drain them and add stir the sesame oil and salt. Set aside.
  2. Use a large bowl or a shallow round pan with some water. Place one paper and let it soak for 20 seconds. 
  3. Place each paper on a tea towel and put a small amount of each of the chopped vegetables, herbs and the noodles in the middle .
  4.  Fold each paper and fold tightly to shape it into a roll. 
  5. For the peanut sauce: mix well all the ingredients and add some water if we wish a thin consistency.
  6. Dip each spring roll to the sauce and enjoy! 


Nutritional information:
Per 100gr

Calories: 205kcal

Fat: 10,8 gr

Saturated fat: 1,8gr

Carbohydrates: 30gr

Fibre: 2,3gr

Sugars: 3,6gr

Protein: 7,6 gr