Name: Pick-your-protein rice paper roll
Prep time: 20 min
Total time: 20 min
Ingredients: 2 tablespoons hoisin sauce; 2 teaspoons sesame oil; 1 teaspoon finely grated ginger; 2 teaspoons toasted sesame seeds; 4 cups store bought rainbow shredded kale slaw mix; 1 tablespoon rice wine vinegar; 10 x 22cm round rice paper sheets; 1 baby gem lettuce, leaves separated; 1 cup loosely packed coriander sprigs; 500g leftover ham, pork, turkey, prawns or smoked salmon, shredded; 3 green onions, julienned; 1 large ripe avocado, sliced; DIPPING SAUCE; 1/4 cup (70g) hoisin sauce; 2 tablespoons smooth peanut butter; 2 tablespoons rice wine vinegar; 2 teaspoons toasted sesame seeds

This versatile rice paper roll recipe is a great way to use up leftovers from a gathering, whether they be from a Christmas Day lunch or dinner, a summer backyard party or a spring picnic.

If you’re looking for more inspiration for your Christmas leftovers, check out our collection of 31 tasty leftover ham recipes as well as our 37 ways to use your leftover roast chicken that are a bit fancy.

Ingredients

2 tablespoons hoisin sauce

2 teaspoons sesame oil

1 teaspoon finely grated ginger

2 teaspoons toasted sesame seeds

4 cups store bought rainbow shredded kale slaw mix

1 tablespoon rice wine vinegar

10 x 22cm round rice paper sheets

1 baby gem lettuce, leaves separated

1 cup loosely packed coriander sprigs

500g leftover ham, pork, turkey, prawns or smoked salmon, shredded

3 green onions, julienned

1 large ripe avocado, sliced

DIPPING SAUCE

1/4 cup (70g) hoisin sauce

2 tablespoons smooth peanut butter

2 tablespoons rice wine vinegar

2 teaspoons toasted sesame seeds

Method

Combine hoisin, sesame oil, ginger, sesame seeds and 1 tablespoon of water in a small bowl in a small bowl and stir to combine.

Mix slaw and rice wine vinegar together and season with salt and pepper. Toss well to combine.

Dip one sheet of rice paper into a bowl of warm water for 5 seconds or until just softened (it will soften more as you roll). Place moistened rice paper on a clean tea-towel.

Arrange a gem lettuce leaf and a few coriander sprigs in the centre of rice paper. Top with slaw, protein of choice, green onion and avocado, leaving 4cm border on both sides. Drizzle with a little of the hoisin mixture. Fold over the edge facing you then both sides. Roll up firmly to enclose filling. Repeat with remaining ingredients.

DIPPING SAUCE Combine hoisin, peanut butter, rice wine vinegar and sesame seeds in a small bowl. Add 2 tablespoons warm water and season well. Mix until smooth.

Serve rice paper rolls with Dipping Sauce.

Can this rice paper roll recipe be made ahead?

ingredients for rice paper roll recipe on a chopping board — *(Credit: Photography: John Paul Urizar. Styling: Michele Cranston.)*

You can make the rolls several hours ahead. Wrap each one in plastic wrap in an airtight container. Store in the refrigerator until ready to eat.

Test Kitchen tip: preparing the lettuce

Cut the vein from the lettuce leaves to make rolling easier.

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Recipe developer Jessica Brook

Jessica’s career spans every corner of the food world - from professionally-trained chef to recipe writer, food editor, stylist, and consultant. She is an expert at crafting food stories and writing recipes. Jessica brings a unique blend of cultural curiosity, refined skill, and personal style to every dish she creates.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Can this rice paper roll recipe be made ahead?

Test Kitchen tip: preparing the lettuce

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