Makes: 4 rolls


  • 1/4 cucumber cut into julienne strips
  • 2 medium sized carrots cut into julienne strips
  • Red or Yellow Pepper cut into julienne strips
  • Coriander (also known as Cilantro) – optional
  • 2 Sheets of Rice Paper
  • Water for soaking


  1. Cut the vegetables into julienne strips set aside
  2. Immerse the rice paper in enough water just covering the sheet
  3. Let the sheet of rice paper soak for about 2 minutes
  4. Remove the rice paper from the water and place onto a chopping board. (Note: the paper is slippery and sticky so be careful when transferring it) Wet your hands and run a touch of water over the sheet if you find it is sticking and becoming difficult to work with
  5. Slice the sheet in half if you would like small starter size spring rolls or use a whole sheet for bigger portions
  6. Place a few of the julienne sliced vegetables and Coriander/Cilantro on the left hand side of the halved/full sheet of rice paper, follow the folding instructions below.

Rolling a glass spring roll

Center the ingredients vertically, layered however you’d like,
positioned about 2 inches from the lower edged.

Pull up the bottom so there’s good support.
Then roll up the rice paper from
one side to the other (I go from left to right)
You’re done. Eat!
Instructions taken from

Serve with a sweet chilli or peanut satay sauce

You can add a host of ingredients such as red pepper, avo, spinach, noodles etc. For a non vegetarian option, add prawns, chicken or beef.

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