Fridge Raid Rolls by Áine Carlin

  • Recipe difficulty: Easy
  • Vegetarian
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people

"Rice rolls are pretty much the perfect vehicle for using up all those odds and ends in your fridge. From carrots to cabbage, cucumbers to peppers, anything goes … I also like to throw in some chilli flakes for heat and sesame seeds for added texture – not forgetting the all-important dipping sauce too! Half the fun is playing around with whatever ingredients you have to hand. Granted, it might take a bit of practice to get them neat and tidy but once you get the hang of it, you’ll be hooked." - Áine Carlin, Author of "Keep it Vegan" Recipe Book


  • 6 Vietnamese rice wrappers 
  • 1 small carrot 
  • 1 red pepper 
  • Áine Carlin ¼ small red cabbage 
  • 2 spring onions 
  • ½ large cucumber 
  • ½ large avocado 
  • Handful of rocket
  • 10g roughly chopped coriander 
  • 1 heaped tsp chilli flakes 
  • 1 tsp sesame seeds 
  • For the Dipping Sauce 
  • 150ml sweet chilli sauce 
  • 3 heaped tbsp coconut cream 
  • Juice of 1 lime


  • Fridge Raid RollsSlice the carrot, red cabbage, red pepper, spring onion and cucumber using the Pro Slicer Grater attachment on the Kenwood Chef. 
  • Slice the avocado lengthways using a knife. 
  • Soak the Vietnamese rice wrappers one at a time in a large bowl of cold water for about 30secs and then transfer to a clean chopping board. 
  • Sprinkle the chilli flakes and sesame seeds over the bottom of the rice paper before laying over one avocado slice followed by a small handful of the rocket, sliced veg and finally a pinch or two of coriander. Ensure there is a little room at the bottom and either side. 
  • To roll, fold in the two sides first before carefully folding over the flap nearest to you, tucking it in tightly but without tearing the wrapper. Continue rolling away from you until the roll is completely secure. Repeat process until all the ingredients are used. Best served immediately. 
  • For the dipping sauce, simply place the sweet chilli sauce, coconut cream and lime juice in a bowl and beat vigorously until combined. Alternatively, place the ingredients into a Food Processor and blitz until combined. Serve alongside the rolls.



Find more vegan recipes on Áine Carlin’s blog site at

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