I keep coming back to these rolls because truthfully, they taste fantastic and I feel energetic, light and happy after I eat them.
Here, I layer the bottom with fresh baby spinach leaves. What you put inside can vary so adjust according to what you have on hand and what you like. For the noodles, try mung bean, potato & mung bean or brown rice vermicelli. For the vegetables. include any of the following: avocado, red, yellow or orange peppers, cucumbers, radishes, edible podded peas, chives, scallions, red onion, orange, yellow or purple carrots, asparagus, green beans or zucchini noodles. Roll it all up in tapioca or rice paper.
The dressing can be Asian, Korean, Japanese or even Italian or French. Here I go for a Vietnamese/Thai style dressing. Make it your own and you will feel like dancing after eating these treasures.
This makes one serve. Adjust according to your needs. Make only what you plan to eat right away. With the amounts below, I usually have left over filling; I store it in a glass container with a secure lid and make rolls the following day. For me, 3 rolls makes a perfect meal but everyone is different so experiment and see what works for you!
Vietnamese Baby Spinach Tapioca Paper Rolls
Ingredients
3 sheets tapioca or brown rice paper (per serve)
1/2 avocado, pit and skin removed and sliced
1 serve (approximately 50 grams) organic potato thread & mung bean noodles, soaked in boiling water for 5 minutes and drained (or your vermicelli of choice prepared according to package instructions)
several slices red onion, finely chopped
1 cucumber, ends trimmed and julienned
3 red radishes, julienned
1/2 red pepper, stem and seeds removed, thinly sliced and cut in to 1 inch lengths
handful of fresh cilantro, finely chopped
handful of fresh mint leaves, finely chopped (or dry mint leaves)
two handfuls of fresh baby spinach, washed, spun and dried
Dressing
4 tbs fresh lime juice
2 tbs No fish sauce (see post dated 2 January 2026) (or Redboat/Son fish sauce)
1/2 tsp Himalayan sea salt (omit if using fish sauce)
2 tsp raw honey
1 heaping tsp hot sauce (see post dated 19 February 2026)(or 1 clove garlic and 1 red chilli pounded into a paste) (optional)
Method
First prepare the dressing. Mix all the ingredients together in a small bowl and taste. Adjust to your preference until you have the perfect balance of sour, salty, umami and spice. Set aside.
Soak the potato & mung bean noodles in a small bowl. Set aside.
Prepare the vegetables. Either with a sharp knife or mandolin, chop the onion, red pepper, cucumber and radishes and place them in piles on a plate. Finely chop the herbs and place them in the middle of the vegetables, Slice the avocado and add to the vegetables. Drain the noodles and empty back in to a small bowl.
Fill a wide shallow bowl about half full of filtered water and add some boiling water to make warm water. Take out your tapioca or rice paper. Place in a DRY spot.
Briefly dip the tapioca paper into the warm water and make sure all the surfaces go in to the water. Lift out of the water, let the excess water drip off and place the paper on the counter or mat. Layer the baby spinach of the paper leaving at least an inch of paper at the edges free so you have enough room to fold and roll.
A couple of inches from the bottom of the paper, layer the ingredients across the paper. First the noodles, then avocado slices, followed by the onion, cucumber, radish and red pepper. Then top liberally with fresh herbs. Carefully and very gently, lift the bottom of the paper and fold over all the ingredients, fold the right and left sides in and continue to roll. It is the exact same motion to roll a burrito. Place on a plate. Repeat until you have as many rolls as you plan to eat. Make sure the rolls are not touching on the serving plate as they will stick and may tear.
Serve immediately with the dressing on the side.