Preparation time: 30 mins

Red Cabbage, Apple And California Walnut Rice Paper Rolls

Red Cabbage, Apple And California Walnut Rice Paper Rolls

Serves: 4

You’ll need:

For the rice paper rolls:

2 tbsp toasted coriander seeds

1 tbsp toasted fennel seeds

100g California walnuts, toasted and roughly chopped

Pinch of salt

8 rice paper wrappers

¼ of a cucumber, thinly sliced

Small bunch of dill  

Small bunch of coriander

1 red chilli, finely sliced

1 red apple, cut into match sticks

180g red cabbage, finely shredded

For the dressing:

30ml rapeseed oil

15ml cider vinegar

1 tsp maple syrup

2 tbsp plant-based alternative to yogurt

Ground black pepper, to taste


- Place the coriander and fennel seeds in a pestle and mortar and grind a little to break down. Mix with the walnuts and salt and put to one side for later.

- To make the dressing, whisk together the rapeseed oil, cider vinegar, maple syrup and yogurt alternative. Finely chop a couple of sprigs of dill and add to the dressing, then season to taste with plenty of black pepper.

- Take a large bowl and fill with warm water for soaking the rice paper wrappers in. Gather together all the fresh ingredients including the walnuts spice mix.

- Soak a rice paper wrapper in the warm water for 20 seconds, then place on a damp, clean tea towel.

- Place four or five slices of cucumber in the middle of the wrapper, slightly overlapping each other.

- Top with a sprinkle of the herbs, chilli, apple and cabbage, finishing with a sprinkle of the walnut spice mix. Fold the edges of the wrapper in over the filling and roll up to seal the edge.

- Continue until you have used all the ingredients.

- Serve the wrappers with the dressing and any leftover walnut spice on the side to dip the rice paper rolls in as you go.

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