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12 rolls
How to make Ulu Hye's

Healthy Rice Paper Rolls

One of our all time favourite go-to’s is this healthy rice paper roll recipe. With a peanut satay sauce to die for, this recipe will soon become one of your staples. Made with fresh ingredients such as red cabbage, kale and black rice, these healthy rice paper rolls will not only satisfy, they will pump you full of nutrients.

These rice paper rolls are extremely filling, but at the same time light. They are the perfect option if you’re gluten and dairy free.

Red cabbage is a great immune boosting food as it’s rich in vitamin C and antioxidant flavonoids (the pigment giving it that red colour). It’s also excellent to support healthy liver detoxification.

Kale is a great source of protein for vegetarians and vegans. Considered a superfood, kale is rich in vitamin C, A, iron, antioxidants and fibre.

Carrots are known for their high levels of beta carotene, which is essential for eye health and immune function. As well as being a potent antioxidant.

Black rice provides you with a whopping 8.9 grams of protein per 100g.



Rice paper roll filling 
  • 400g tofu thinly sliced
  • 1 cup kale finely chopped with stems removed
  • ¼ small red cabbage thinly sliced
  • 2 carrots grated
  • 1/2 cup black rice uncooked
  • ½ cup Fresh basil
  • ½ cup bunch fresh mint
  • 1 packet rice paper
Peanut Satay Sauce 
  • 1-2 tsp garlic minced (dependant on how much garlic you like)
  • 1 tbsp minced ginger
  • 2 tbsp tamari
  • 2 tbsp lime juice
  • 2 tbsp agave syrup
  • Chilli powder to taste
  • 1/3 cup peanut butter
  • 1/3 water



To make the peanut satay sauce: peel the garlic cloves, and dry fry in a hot pan to release the aromas. This should only take a couple of minutes. Crush garlic with a garlic crusher

Place all peanut satay ingredients into your blender or food processor and combine. If you prefer a thinner consistency, add a little more water

Pour into a serving bowl and set aside

In a small pot, combine black rice with 2 cups water and cook for 20 minutes or until rice is soft. You may need to add a little water during the cooking process. Strain, rinse and set aside

Fill a large bowl with warm water and set aside

Get all your ingredients ready in a little production line, ready to make rice paper rolls

Dip 1 rice paper sheet in the bowl of water for approx. 30 seconds, or once soft. Lay out and begin to add a small amount of each rice paper roll ingredient, in the centre

Fold the left and right sides of the roll, then the side closest to you, ensuring this tight without many pockets of air. Start rolling your rice paper roll. The paper will be wet so will stick as you roll

Continue until all ingredients have been used

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