• Crystal rice paper wraps a delicious alternative to traditional wraps. Not only are they lovely to look at, but they’re also very light and won’t leave you feeling uncomfortably full. The translucent sheets of rice paper add a delicate look to the wraps and contrast beautifully with the colourful filling.

    Crystal rice paper wraps

    Serves: 12
    Cooking Time: 20 mins


    • 50ml red cabbage, shredded
    • 50ml green cabbage, shredded
    • 1 red pepper, seeded and julienned
    • 1 carrot, julienned
    • 2 spring onions, julienned
    • 2 pieces of pickled ginger, julienned
    • 12 sheets of rice paper
    • Dipping sauce

    • 200ml sweet chilli sauce
    • ½ lime, finely chopped
    • ½ lemon, finely chopped



    Place the vegetables and ginger in a bowl and toss together. Set aside until needed.


    Soften the rice paper in hot water. Carefully remove and lie the paper flat on a damp cloth. Place a small amount of the mixture on the rice paper and roll it up, folding the sides in to secure the parcel. Place under a damp cloth in the fridge until ready to serve to stop it from hardening.


    For the sauce, combine all the ingredients in a bowl.


    Slice the wraps diagonally and serve with the dipping sauce.


    To drink: Steenberg Semillon’s green pepper flavours will work well with the cabbage.