Asian Slaw Rice Paper Rolls with Peanut Dipping Sauce

I came across Rice Paper Spring Roll Wrappers the other day and subsequently decided that it was a sign for me to make a mess experiment in the kitchen with something I have never used before.

After making a massive mess experimenting a bit I decided that an asian slaw style filling would be great for these rice paper rolls, and I wasn’t wrong! Paired with the sweet and nutty dipping sauce it was a perfect combination of sweet and sharp. The fresh sharp tastes coming from the slaw, muted by the rice paper and sweetened up with the dipping sauce.

I found the rice paper tricky to get the hang of at first, so excuse the sloppy wrap work in the pics but I’ve now gotten a bit more practice with them and have realised a few things which can help:

  • Don’t wet the rice paper for too long, this will cause it to become too weak and stick together or tear.
  • Use a slightly damp surface to roll your rolls on. I found it helps to avoid rice paper sticking to everything in sight.
  • Wrap them tight! Loose rolls = messy rolls, which is fine if you like the ‘whole pick it up and watch it fall apart’ thing.
  • Don’t overfill them. Be modest with the amount of filling you put into these rolls, pack them tight but don’t overdo it, the paper is delicate and overloading the rolls will have the filling busting out.

Hopefully all of these pointers haven’t put you off, once you’ve tried it out, they are actually super easy to throw together. These are a great option for high-raw foodies because the filling is totes raw! The dipping sauce is not raw HOWEVER, you can just take all of the dipping sauce ingredients and throw them into a high speed blender for a more raw-friendly version.

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Asian Slaw Rice Paper Rolls with Peanut Dipping Sauce

Yield: 7-8 Rolls


  • 1 Yellow Pepper
  • 1/4 Red Cabbage
  • 300g Carrots
  • A thumb of ginger, grated
  • Juice of 1.5 Limes
  • 3 Tsp Miso Paste
  • 1 Tsp Brown Rice Vinegar
  • For the Dipping Sauce
  • 2Tbsp Brown Rice Vinegar
  • 1/4 Cup Coconut Sugar
  • Juice from 1 Lime
  • 1/2 Tbsp Tamari
  • 1/4 Tsp Hot Chilli Sauce (Can add a little more to taste)
  • 1/4 Cup Organic Peanut Butter
  • 1/4 Cup Canned Coconut Milk


  1. Shred the cabbage and carrots in a food processor or slice very very thinly until you have reached a very fine coleslaw style
  2. Slice the yellow pepper thinly and combine in a bowl with the cabbage and carrot.
  3. Grate the ginger, discard any stringy remains and keep the juicy bits
  4. Put the grated ginger into a small bowl with the lime juice, miso paste and brown rice vinegar
  5. Whisk the mixture until smooth then pour it over the vegetables
  6. Massage the mixture lightly and then preferably allow to sit and marinate for a while (This can simply be the amount of time it takes for you to prepare and make the dipping sauce or you can leave it for a few hours or even overnight)
  7. Take the mixture and drain any excess moisture then press and squeeze any excess moisture out of the mixture until the slaw is no longer too wet
  8. Fill a large bowl with hot water and one by one, blanch your rice paper in the hot water for around 5 seconds until it is soft and pliable then place it down onto a preferably damp surface (I used a damp tea towel on the worktop)
  9. Pick up some of the slaw filling and squeeze out any remaining moisture then place onto the rice paper and tightly wrap it into a roll by folding the bottom and sides
  10. Continue to do this until all the slaw filling is gone
  11. Enjoy these as they are or enhance their amazingness with the deliciously nutty dipping sauce below
  12. For The Dipping Sauce
  13. Put the brown rice vinegar and the coconut sugar into a small saucepan and heat gently for a minute, once hot add the remaining ingredients and stir rapidly until smooth.
  14. Continue to heat the mixture for a minute or two and then pour into a small serving dish and leave to cool (or if you are feeling impatient, it's perfectly fine to enjoy warm!)
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