Rainbow Rice Wraps With Asian Dipping Sauce





Rice Wraps

  • Rice Wraps
  • Warm water
  • Edible flowers
  • Lettuce, shredded
  • 500 g julienne vegetables (beetroot, fennel, peppers, carrots, snap peas, green beans)
  • 50 g feta cheese
  • 1 avocado, thinly sliced
  • 125 ml mayonnaise
  • Black sesame seeds, to garnish
  • Fresh coriander, to garnish

Dipping sauce

  • 190 g Huletts Brown Sugar
  • 450 ml lemon juice
  • ½ bunch coriander
  • 15 ml soy sauce
  • 3-4 garlic cloves
  • 2 small red chillies


  1. Lay out the rice wraps on your work surface.
  2. Sprinkle the entire surface area of each wrap with warm water until they are damp.
  3. In the middle of each wrap, place a row of the edible flowers, pretty side down.
  4. Top with the lettuce, julienne vegetables, feta and avocado.
  5. Finally, drizzle over the mayonnaise.
  6. By now, the wraps will be tacky to the touch so take care when folding as they tear easily.
  7. Start by folding one side of the wrap over the length of the filling and tuck it in. Fold in each end and finally, tuck and roll the wrap so you end up with a sausage shape.
  8. If the wrap splits, you can either start again and transfer the filling or you can place the torn wrap onto another wet wrap and re-wrap the entire thing.
  9. For the dipping sauce:
  10. Blend all the ingredients until smooth.
  11. Taste and adjust the seasoning and chilli if need be.
  12. Strain and store in a glass jar.
  13. This sauce can last up to 2 weeks or longer in the refrigerator.
  14. To serve:
  15. Garnish the wraps with the black sesame seeds and coriander and serve with a bowl of dipping sauce.

Top tips

Keep it healthy…

Healthy snacks to include in your child’s lunch box. Popcorn, Fresh fruit, Unsalted mixed nuts, Roasted corn-on-the-cob, Yoghurt or custard, Crackers with cheese or a spread, Oatmeal biscuits, Raw veggies (carrots, snap peas, cherry tomatoes and baby corn), Keep it interesting and add an element of surprise! Using cookie cutters, create a heart shaped sandwich and change shapes daily. The fruit may be assembled in the shape of a flower.


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Conversion Table

Cups Tablespoons Grams
Butter 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1 cup 16 Tbsp 227g
Flour/Sifted 1/4 cup 4 Tbsp 30g/27g
1/3 cup 5 Tbsp + 1 tsp 40g/35g
1/2 cup 8 Tbsp 60g/55g
1 cup 16 Tbsp 120g/110g
Granulated Sugar 1/4 cup 4 Tbsp 50g
1/3 cup 5 Tbsp + 1 tsp 65g
1/2 cup 8 Tbsp 100g
1 cup 16 Tbsp 200g
Brown Sugar/ Firmly Packed 1/4 cup 4 Tbsp 45g
1/3 cup 5 Tbsp + 1 tsp 60g
1/2 cup 8 Tbsp 90g
1 cup 16 Tbsp 180g
Water 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1/2 cup 8 Tbsp 114g
1 cup 16 Tbsp 227g