Welcome to the playful side of cooking! Today, I'm sharing my take on Wallpaper Food – those gorgeous, translucent rice paper rolls that look like edible art. They're perfect for lunchboxes, party platters, or a fun weekend project with kids.
Advertisements1
The magic happens when you layer vibrant veggies, herbs, and even edible flowers on rice paper, roll them tight, and slice them to reveal a beautiful cross-section that resembles wallpaper patterns. They're light, refreshing, and surprisingly filling.
Plus, they're endlessly customizable – use whatever fresh produce you have on hand. Let's dive into this colorful adventure!
Why You'll Love This Recipe
About the Ingredients
12 round rice paper wrappers (8.5-inch/22cm diameter)
Look for brands like Blue Dragon or Three Ladies. If you can't find round, square ones work too – just trim the edges.
2 cups (150g) thinly sliced red cabbage
Adds crunch and a vibrant purple hue. Substitute with green cabbage or shredded carrots.
1 large carrot, julienned (about 1 cup)
For a sweeter twist, use rainbow carrots. Buy pre-shredded to save time.
1 cucumber, seeded and julienned
English cucumbers have fewer seeds. If using regular, scoop out the seeds first.
1 red bell pepper, thinly sliced
Any color works; orange or yellow add extra brightness. Roasted red peppers from a jar also work.
1 avocado, sliced
Choose a ripe but firm avocado. If not available, use mango for a tropical twist.
1 cup (30g) fresh mint leaves
Mint adds a refreshing kick. Thai basil or cilantro are great alternatives.
1 cup (30g) fresh cilantro leaves
Use the leaves only – stems are too bitter. If you dislike cilantro, swap with parsley.
1/2 cup (120g) creamy peanut butter
Use natural peanut butter for a cleaner taste. For nut-free, try sunflower seed butter.
2 tablespoons (30ml) soy sauce (or tamari for gluten-free)
Low-sodium soy sauce works. Coconut aminos is a great soy-free substitute.
1 tablespoon (15ml) rice vinegar
Adds tang. Apple cider vinegar can be used in a pinch.
1 teaspoon (5ml) sesame oil
Toasted sesame oil gives a nutty aroma. If you don't have it, omit or use a drop of chili oil.
1 tablespoon (15g) honey or maple syrup
For a vegan option, use maple syrup. Adjust sweetness to taste.
2 tablespoons (30ml) warm water
Helps thin the sauce. Adjust to reach your desired consistency.
Tips & Tricks
Keep rice paper moist
Work with one wrapper at a time and keep the others covered with a damp cloth to prevent them from drying out.
Don't overstuff
Overfilling makes rolling difficult and tears the wrapper. Stick to about 1/4 cup of filling per roll.
Slice with a sharp knife
Use a very sharp, non-serrated knife and wipe it clean between cuts for neat, clean edges.
Pro Tips
Step-by-Step Instructions
1. Make the Peanut Dip
In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, honey, and warm water until smooth. Set aside. This dip is creamy, tangy, and a little sweet – perfect for dunking.
2. Prep the Veggies
Thinly slice the cabbage, julienne the carrot and cucumber, and slice the bell pepper and avocado. Keep each ingredient in separate piles for easy assembly. This step makes the rolling process smooth and fast.
3. Soften the Rice Paper
Fill a shallow dish with warm water (about 105°F/40°C). Dip one rice paper wrapper into the water for about 5 seconds, until it becomes pliable but not too soft. Lay it flat on a clean, damp cutting board.
4. Layer the Fillings
Arrange a few slices of each vegetable and some mint and cilantro leaves in a horizontal line across the lower third of the wrapper, leaving about 2 inches (5cm) on each side. The colors will create a beautiful pattern when sliced.
5. Roll Tightly
Fold the bottom edge over the filling, tuck it in, and roll up tightly, like a burrito. Fold in the sides as you go to seal the ends. Repeat with the remaining wrappers and filling.
6. Slice the Rolls
Using a sharp knife, cut each roll in half or into 1-inch (2.5cm) slices to reveal the colorful cross-section. For clean cuts, wipe the knife between slices.
7. Serve with Dip
Arrange the rolls on a platter and serve immediately with the peanut dip. Garnish with extra herbs or sesame seeds if desired.
Delicious Variations
Spicy Mango
Add sliced mango and a drizzle of sriracha to the filling.
Tofu Crunch
Include crispy baked tofu and shredded purple cabbage for extra protein.
Herb Garden
Use a mix of Thai basil, mint, and cilantro for a fragrant twist.
How to Store Wallpaper Food
Refrigerator
Store assembled rolls in an airtight container with a damp paper towel on top for up to 2 days.
Freezer
Not recommended – freezing ruins the texture of the rice paper.
Reheating
Enjoy cold or at room temperature; do not microwave as the wrapper will become soggy.
Frequently Asked Questions
Q: What is wallpaper food?
Wallpaper food is a playful term for dishes that feature colorful, patterned cross-sections, like these rice paper rolls, that resemble wallpaper designs. They are visually striking and fun to eat.
Q: Can I make these ahead of time?
Yes, but they are best enjoyed within 2 hours of making. If you need to prep ahead, keep the filling and dip separate and assemble just before serving.
Q: How do I keep rice paper from tearing?
Dip the wrapper in warm water for only 5 seconds and handle it gently. Also, avoid overstuffing and keep your work surface slightly damp to prevent sticking.
Q: What can I use instead of peanut butter?
For a nut-free option, use sunflower seed butter or tahini. Adjust the sweetness and salt to taste.
Q: Can I make this gluten-free?
Absolutely – just use tamari or coconut aminos instead of regular soy sauce, and ensure your rice paper is gluten-free (most are).
I hope you enjoy making these vibrant rolls! Share your creations with me on social media using #WallpaperFood. Cook with love!
Wallpaper Food
Wallpaper Food: crispy rice paper rolls with colorful veggies and a creamy peanut dip, ready in 30 minutes.
🧂 Ingredients
- 12 round rice paper wrappers (8.5-inch/22cm diameter)
- 2 cups (150g) thinly sliced red cabbage
- 1 large carrot, julienned (about 1 cup)
- 1 cucumber, seeded and julienned
- 1 red bell pepper, thinly sliced
- 1 avocado, sliced
- 1 cup (30g) fresh mint leaves
- 1 cup (30g) fresh cilantro leaves
- 1/2 cup (120g) creamy peanut butter
- 2 tablespoons (30ml) soy sauce (or tamari for gluten-free)
- 1 tablespoon (15ml) rice vinegar
- 1 teaspoon (5ml) sesame oil
- 1 tablespoon (15g) honey or maple syrup
- 2 tablespoons (30ml) warm water
📋 Instructions
- 1Make the Peanut Dip — In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, honey, and warm water until smooth. Set aside. This dip is creamy, tangy, and a little sweet – perfect for dunking.
- 2Prep the Veggies — Thinly slice the cabbage, julienne the carrot and cucumber, and slice the bell pepper and avocado. Keep each ingredient in separate piles for easy assembly. This step makes the rolling process smooth and fast.
- 3Soften the Rice Paper — Fill a shallow dish with warm water (about 105°F/40°C). Dip one rice paper wrapper into the water for about 5 seconds, until it becomes pliable but not too soft. Lay it flat on a clean, damp cutting board.
- 4Layer the Fillings — Arrange a few slices of each vegetable and some mint and cilantro leaves in a horizontal line across the lower third of the wrapper, leaving about 2 inches (5cm) on each side. The colors will create a beautiful pattern when sliced.
- 5Roll Tightly — Fold the bottom edge over the filling, tuck it in, and roll up tightly, like a burrito. Fold in the sides as you go to seal the ends. Repeat with the remaining wrappers and filling.
- 6Slice the Rolls — Using a sharp knife, cut each roll in half or into 1-inch (2.5cm) slices to reveal the colorful cross-section. For clean cuts, wipe the knife between slices.
- 7Serve with Dip — Arrange the rolls on a platter and serve immediately with the peanut dip. Garnish with extra herbs or sesame seeds if desired.
Aisha writes about plant-based cooking and nutrition, focusing on affordable, flavorful meals for everyday life. She shares tips for meal prepping and using seasonal ingredients.
