Lemony Lentil and Coriander Rice Paper Rolls

0.5 serve of legumes
Each serve is 100g of legumes. GLNC recommends 2-3 serves each week.

Serves: 4

Difficulty of recipe preparation: Easy

Preparation time: 25

Cooking time: 15


  • Small Brown onion finely diced
  • Teaspoon crushed garlic
  • 1 can (400g) low sodium brown lentils rinsed well
  • 1/2 Teaspoon of Curry powder
  • 1/2 teaspoon ground cumin
  • 1/3 Cup of lemon juice
  • 1/2 teaspoon of lemon zest
  • Optional – Small diced red chilli
  • Bunch of coriander chopped finely, stalks and leaves seperate
  • Tablespoon of Olive oil
  • 1 medium carrot grated
  • 1 cup of shredded leafy greens – spinach, butter lettuce, mixed lettuce leafs
  • Small cucumber diced
  • Optional – Extra vegetables, avocado, fresh chilli
  • Rice paper roll sheets
  • Teaspoon Grated fresh ginger
  • 4 Tablespoons Low sodium Soy sauce, Tamari or Coconut Amino Sauce
  • Splash of Rice Vinegar
  • Teaspoon of Coconut sugar – low GI


  1. Heat a fry pan on medium with oil, add onion and cook until transparent, add garlic and spices and cook for 3 minutes mixing constantly. Add Lentils and 1/2 cup of water cook for further 5 minutes on low – if mixture looks too dry add more water so it doesn’t stick. Add chopped coriander stalk and cook on low.
  2. While lentils are cooking chop up vegetables and place on big platter or chopping board ready to make the rice paper rolls.
  3. In small bowl add ginger, soy sauce, rice vinegar and coconut sugar, mix quickly until coconut sugar is dissolved. Put aside for dipping sauce.
  4. Go back to lentils, add lemon juice and lemon zest and a splash of water. Stir though for 3 minutes, slightly mashing the soft lentils. Season as preferred and turn off heat, placing mixture in bowl. Add coriander leaves and mix through.
  5. Get rice paper roll sheets, placing each individually into a dish of warm water before use for 30 seconds. To roll, place wet sheet onto clean damp tea towel or paper towel.
    Put a table spoon of mixture into middle of sheet spreading out length aways, allowing room on sides for rolling, add other vegetables on top of mixture.
    To roll : get sides of the sheets and fold them up gently followed by rolling the sheet away from yourself until completely rolled. – don’t be afraid to use a firm hand. place on plate and continue until all mixture is made up.
  6. Enjoy with Dipping sauce

Additional information/tips

This dish can be eaten along side other dishes such as stir fried vegetables or soup.

Other legumes and pulses can be used however lentils are lovely and soft in this mixture.


Recipe courtesy of 2016 International Year of Pulses Australian Signature Dish Recipe Competition, entered by Jessica McGowan, VIC.

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