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Farm to Table: Rice Paper Rolls

Our youth Farm to Table program combines basic gardening and cooking skills, helping to draw a connection between the two. In July, there were lots of cucumbers, beans and cilantro growing on the farm, so we made fresh rice paper rolls! These are unbelievably easy to make, delicious and healthy!

Makes: 10 rice wraps

Time: 45 minutes


  • 10 rice paper wrappers

  • 100g vermicelli noodles

  • 1/4 head red cabbage

  • 1 bell pepper

  • 1/2 cucumber

  • 1 large carrot

  • 2 green onions

  • 1/2 bunch of fresh cilantro

  • 1 pound ground beef (or veggie ground or any other protein of choice)

  • 2 tablespoons soy sauce

  • 2 teaspoons sugar

  • 1/2 teaspoon pepper

  • 1 1/2 Tablespoon oil


  1. Thinly slice or grate crunchy vegetables. Pull cilantro leaves from stems.

  2. Heat 1/2 tablespoon oil in a large pan over medium heat, when hot, add beef. Cook for 5-6 minutes, breaking apart and stirring frequently, until no pink remains. Stir in soy sauce, sugar and pepper. Combine well and cook for 2-3 more minutes. Remove from heat.

  3. For vermicelli, bring a pot of water to a boil, add noodles and remove from heat. Let cook for 2-4 minutes. Drain water and lightly toss with 1 tablespoon oil.

  4. When ready to assemble, fill a large bowl with warm water, submerge rice paper for 10 seconds and place onto a plate.

  5. Place veggies, meat, vermicelli and cilantro onto rice paper, about 1 inch from the bottom. Fold the lower edge up over the fillings, rolling upward until the filling is compactly closed. Fold over the short sides and roll it up firmly. Repeat with remaining ingredients.

  6. Enjoy with a dipping sauce on the side!

If you want to share any photos of your cooking or have any questions please feel free to get in touch with Marlee at


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