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Add a twist on the traditional curry and rice! Delicate rice paper rolls stuffed with a fragrant mix of red lentil curry for a fusion of textures and flavours. The perfect vegan-friendly, bite-sized adventure!



  1. Method

    1. Except the bay leaves, dry roast all spices in a pan until fragrant. Set the curry blend aside and allow to cool.
    2. In a pot melt the butter with oil and sauté onions, bay leaves add the curry blend and lentils, chili, coconut milk and water. Cook at low heat for 30-40 min or until the lentils are cooked, stirring occasionally. 
    3. Add chickpeas, cream, and peas. Bring to boil then reduce heat and simmer for 3 min
    4. Allow the curry to cool. 
    5. Dip two rice papers briefly in cold water and put on a damp clean kitchen towel. 
    6. Scoop 80 g curry on the soft rice paper and fold into parcels, repeat the process until all the curry is done. 
    7. Heat oil in a pan and fry the parcels until golden brown on each side.
  2. Chef's Tip 1

    1. For cocktail-size parcels, scoop 40 g curry onto the rice paper. Serve with a chutney dip and sambals.
  3. Chef's Tip 2

    1. Spring roll pastry can be used instead of rice paper and deep-fried.