With rice paper as the main ingredient, they're more similar to spring rolls, with a light freshness highlighting the natural ...

Vegetable spring rolls with peanut sauce are a delicious and easy way to get a rainbow of veggies all wrapped up into on ...

Dish up a perfect, shareable appetizer with these spring rolls. For dipping, you'll mix up a quick peanut sauce to complement ...

Rice paper sheets are a staple in our cupboard. You can wrap anything in them and it’s fun if you get stations set up for everyone to make their own (which means less work for you in the kitchen).

Rice paper rolls are a fresh, healthy finger food option and the shredding of all those vegetables is no chore for the Kenwood Chef Sense. Beautifully designed to be permanently stationed in the ...

Fill a bowl with hot water and individually dip the rice paper rolls in the water for a second to soften, and lay them flat. Do these one at a time, until you are confident to do a few.

Rolled up with raw vegetables, these fragrant rice rolls contain four different plants (although feel free to add more to diversify your diet) and all the necessary nutrients for a crunchy lunch.

Fill a deep roasting tray or container that’s large enough to hold the rice paper wrappers with 2–3cm/1in cold water. Dampen a clean work surface with a little water. To assemble the rolls ...

If you've ever wondered what you should add to your cart at the Vietnamese grocery store, there is a long list of staple ...

These rice paper rainbow rolls are summer on a plate (and bursting with vitamins and minerals).

If a comparison has to be drawn between the two cuisines, it would be more precise to compare kimbap to Japanese maki - seaweed and rice rolls ... Drain on paper towels. Use a sharp knife with ...

Carefully lower the spring rolls in small batches into the oil and deep-fry for 2-3 minutes, or until golden-brown. Remove with a slotted spoon and drain on kitchen paper. Transfer the spring ...