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16 Oct, 2019

Brussels sprout salad rolls

Who’d have thought of putting brussels sprouts in salad rolls? We did and we can confirm it’s delicious!



Frying pan


8 sheets rice paper
200g green beans
250g brussels sprouts, halved
2 cloves garlic, crushed
100g glass noodles
3 tbsp tamari
2 tsp honey


  • Blanch the green beans in boiling water for a minute so that they retain bite. Drain, rinse under cold water and set aside
  • Sauté the sprouts in the crushed garlic and olive oil until beginning to char in places. Set aside.
  • Cook the glass noodles in boiling water according to pack instructions. Drain, rinse under cold water and set aside.
  • Dip a sheet of rice paper in just-boiled water for a few seconds then remove and lie flat on a plate. Place a small handful of the beans at the bottom of the sheet, followed by a small handful of noodles. Roll once then add a small handful of the sprouts. Roll again and tuck the sides in on the last roll. Repeat until you have 8 salad rolls.
  • To make the dipping sauce, simply mix the tamari and honey. Enjoy!