Rice paper wrap with burghul and roasted vegetables

Preparation time : 40 minutes
Serving net weight : 400g


  • Rice paper wrap  12pc
  • White burghul  200g
  • Diced onion  40g
  • Red capsicum  30g
  • Green peas  30g
  • Olive oil  3g
  • Fresh mint leaves  15g
  • Garlic  3g
  • Cumin 2g
  • Black pepper 2g
  • Salt 5g
  • Roasted sesame 5g
  • Chilli and red pepper paste  30g


  • Preheat the oven to 200°C. Toss all the vegetables in a baking tray with the olive oil and roast lightly for around 10 minutes
  • Wash the burghul and add it to a saucepan with boiling water. Once tender, strain the water
  • Mix the burghul and roasted vegetables. Add to it salt, cumin and chili paste, red pepper and harissa. Keep the mixture aside
  • Soak the rice papers in a bowl of water for 10 seconds and place them on a kitchen towel to dry up the extra water
  • Add the mixture and two mint leaves in each of the rice paper and roll them up
  • Serve the rolls with chili paste, red pepper, harissa in the side and sprinkle roasted sesame on top