• For the Rice Paper Rolls: 
  • 8-10 sheets of rice paper
  • Large, wide bowl of warm water

For the Filling:

  • 1 1/2 cup crunchy veggies (bell pepper, carrot, and cucumber, shredded red cabbage)
  • 250g paneer (Cottage cheese)
  • 1/4 cup walnuts, chopped
  • 1 bunch of fresh mint
  • 1 bunch of fresh coriander
  • Salad greens or shredded lettuce

For Raw mango dipping sauce:

  • 1/2 cup raw green mango, chopped into smaller pieces
  • 1/4 cup ripe mango
  • 1/4 cup walnuts soaked in water for 30 minutes
  • 1 green chilli, chopped
  • 1 inch ginger
  • 2 garlic cloves
  • 1/2 cup mint leaves
  • Juice of 1/2 lime
  • 1-2 ice cubes to maintain color
  • Drizzle of honey, optional
  • Salt, to taste


  1. In a blender or grinder, add all the dipping sauce ingredients. Blend the ingredients till smooth. Set aside.
  2. Thinly slice all of the vegetables and roughly chop the walnuts.
  3. Cut the paneer into small rectangles. Heat oil in large skillet over medium heat. Fry the paneer in the oil, flipping on all sides to ensure even browning – about 5 minutes. Remove and set aside.
  4. In a bowl add 2-3 tablespoons of the prepared mango sauce. Add 1 tablespoon of sesame oil, 1 teaspoon honey and a dash of water to loosen the sauce of a bit. Whisk to combine.
  5. Add the paneer back to the skillet over medium heat and add “sauce/glaze,” stirring to coat. Cook until all of the sauce is absorbed and the paneer looks glazed, stirring frequently. Set aside with prepared veggies.
  6. Arrange all of the fillings on a large plate or tray, and set a bowl of warm water big enough to dip the rice paper in.
  7. Soften the rice paper by soaking it in the bowl of warm water for 5-10 seconds. Rotate the paper in the bowl in a circular direction, and press the center of the rice paper into the bowl to completely soak it. Carefully remove the rice paper from the water and place onto a plastic or polished wood cutting board.
  8. Place any and all of the fillings that you prepared into the center of the rice paper. Top with some chopped walnuts.
  9. Fold each side of the rice paper in towards the center, then fold the bottom portion over the filling, towards the top. Compress the roll as you roll it towards the top of the rice paper to completely seal it.
  10. Serve with the raw mango dipping sauce. The rolls are best consumed immediately.