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Rice Paper Rolls

Looking for a quick and healthy lunch idea that doesn't compromise on flavour? This is the recipe for you.


  • 1 zucchini, grated

  • 1 carrot, grated

  • 1 spring onion, finely sliced

  • 1 McCormick Pad Thai Flavour Shot

  • 100g rice vermicelli noodles, cooked and drained

  • 8 round (16cm diameter) rice-paper sheets

  • 8 large mint leaves

  • ¼ cup sweet chilli sauce

  • Juice lime, to taste


  • 1.

    Heat a large frying pan or wok and add zucchini, carrot, onion, flavour shot contents and noodles, cook, stirring for 5 minutes until vegetables are just tender.  Transfer mixture to a bowl to cool.

  • 2.

    Soak a rice-paper sheet in a dish of cold water for 10 seconds. Drain on clean tea towel and transfer to a clean surface, place a mint leaf and spoon ½ cup mixture down centre. Fold in sides and roll to enclose filling. Repeat with remaining sheets and noodle mixture. 

  • 3.

    Mix sweet chilli sauce and lime juice together and serve as a dipping sauce with the rice paper rolls.


McCormick Flavour Shots are available in the recipe aisle of your supermarket now. For more information, please visit 

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