Rice paper roll with roasted purple cauliflower medley vegetables

With restriction extended and more cases. I best stay home as much as I can. So, I am cooking big batch of food and mixed them up by combining them. This is the last rice paper roll from a few days ago and leftover roasted purple cauliflower. As you know me, I don’t like wasting food. I have made East meet West food.

The link for rice paper roll is attached at the bottom. I have written down roasted cauliflower medley vegetables for you. Lockdown had me creating a variety of combining food. You will be seeing more of them soon. This is my simple lunch. I am sure you would have noticed that I love my food to be colourful as well as delicious and interesting.

My lunch is vibrant, colourful, delicious and healthy. In this rice paper roll I have added two small cooked prawns from my previous meal leftovers. Entertaining myself with all leftovers and turning them into an interesting meal. Let’s cook and enjoy lunch.


1 medium purple cauliflower
14 green bean, cut to bite size
1 small green capsicum, cut to bite size
1 small yellow capsicum, cut to bite size
1 small onion, sliced
6-8 cherries tomatoes
1/4 c white wine
4 Tbs butter
Parmesan Pecorino cheese
Italian seasoning
nutmeg powder


Preheat oven 200 degrees C. In microwave safe bowl with water add green beans and microwave for 7 minutes. Drain and set aside. Cut green and yellow capsicum and onion and place in circle in casserole making sure there are place to put cauliflower. Season with salt and pepper. Then drizzle oil over the vegetables.

Wash and dry cauliflower, cut the stem off and some of the leaves, and put into the casserole. Make sure it can stand up in the casserole dish and cover with lid. In a bowl mix together 4 Tbs oil, 4 Tbs butter, Italian seasoning, nutmeg powder, salt and pepper. Check seasoning to adjust the flavour. Brush about 3/4 of butter mixture all over the cauliflower let it drips down the stem. Pour white wine over the vegetables.

Cover the casserole and bake for 30 minutes. Remove cauliflower from oven and lid. Now add in green beans and cherries tomatoes. Drizzle some oil and season with salt and pepper, then brush the remaining butter mixture and sprinkles Parmesan Pecorino cheese.

Then return back to oven for about 20-22 minutes until cheese is golden brown melted. When cooking time is over, check if cauliflower is cooked through by using a knife cut the thickest part stem and remove the casserole dish from oven.

I have leftover, I just warm it up in microwave the amount that I have and the two prawns. While waiting for microwave food to warm up. Prepare the wrapper: take a bowl large enough to fit a rice paper wrapper in and fill it with lukewarm water. Take 1 rice paper wrapper and soak it in the water for about 30 seconds until it starts to feel soft. Remove from the water and place on a plate.

Fill the wrapper: spoon some chili sauce near the middle of rice paper, then spoon hoisin sauce over the chili sauce. Next add a couple of lettuce on top of sauces followed by vermicelli noodles, choko minced pork, carrots, 2 prawns, some coriander, drizzle some dipping sauce (OPT). I added some more chili sauce on top.

Roll it by lifting the bottom of rice paper facing you up with clean hand tug in the filling, next the two sides flip inward, then roll up tightly until the end of rice paper in front of you. Repeat until all rice paper rolls are roll up. Eat it by dipping in the sauce and serve it with warmed up roasted purple cauliflower medley vegetables and a glass of white wine. Enjoy!!!

Note: You can use normal white cauliflower instead of purple. You may add lemon zest, sherry, tomatoes, any other vegetables of your choice. You may add chickpeas or almond flakes. You can just eat rice paper roll on its own.


My rice paper rolls recipe: