Vegan rice paper rolls

A rainbow plate of juicy crunchy rice paper rolls!
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Nutritionist Marika Ward is the creator behind 'The Vegetable Addict'. Marika believes you must be mindful about the things you put into your body; emotionally, physically and spiritually.
'Crunchy Juicy Rice Paper Rolls are a spring time classic, best enjoyed in the warm air on a sunny day. Pair these with a Sweet Spicy Almond dipping sauce, made from Califia's thick & creamy Unsweetened Almond Milk, and you have a match made in heaven.' - Marika Ward



  • 1/4 cup Califia's Unsweetened Almond Milk
  • 1/4 cup natural almond butter
  • 1/2 tablespoon tamari 
  • 1/2 garlic clove, crushed 
  • 1/2 teaspoon Sriracha (or more)

Mix all ingredients in a small bowl with a fork until well combined. Use half inside the rolls, and half to dip into.



  • 1/4 small red cabbage, fine shredded 
  • 1/4 red capsicum, thin sliced
  • 1 carrot, peeled & cut into match sticks
  • 3 mini cucumbers, cut into match sticks
  • 1/2 mango, thin sliced 
  • 1/2 avocado, thin sliced 
  • A few sprigs of fresh mint 
  • 1 tablespoon of sesame seeds
  • 15 sheets of mini rice paper 

Fill a wide shallow bowl with warm water. Make sure you have all your fresh ingredients sliced, and dipping sauce made first. Using a damp tea towel as your base, place 1 sheet of rice paper into the warm water for 2-3 seconds. Lay onto the tea towel, quickly layer with a rainbow of vegetables in the center leaving a gap at the top and bottom. Drizzle with 1/2 teaspoon of dipping sauce and sprinkle with sesame seeds. Wrap the roll by folding in the top & bottom up, and then tightly roll to wrap. Repeat until ingredients are finished. Dip into sauce and enjoy! 

[Rice paper rolls can be stored in an airtight container in the fridge wrapped with a damp tea towel to keep fresh)