Fresh Rice Paper Rolls and Mango Fool

Well Summer is over (I can’t believe it’s March already!), and going by the weather this past week you would think it was Winter already.  One of the things I love about Summer is the appearance of mangos, by the boxful, in the stores.  Mangoes are one of my favourite fruits and as they are high in Salicylates, they are now on Oscar’s food re-introduction list.  He’s not keen on them fresh, so I used this low-fat mango fool recipe, which was a hit.

Following on from the success of the baked rice paper rolls, I tried some fresh ones.  We made these at the table, so everyone could choose their own fillings.  A great way to get kids involved in food, and it allows you to cater for different dietary requirements, likes and dislikes.

Mango Fool

Serves 4
Prep time 25 minutes
Allergy / Intolerance Artificial Addititives, Artificial Colours, Glutamates, Preservatives
Suitable for RPAH Elimination Diet - High Chemical, Salicylate Challenge
Meal type Dessert
Misc Child Friendly, Pre-preparable, Serve Cold
Low fat dessert, using fresh mangoes.


  • 150g smooth light ricotta
  • 1/2 cup low fat vanilla custard
  • 2 mango (large and ripe)


1. Peel and roughly chop the mangoes. Place in a food processor and process until smooth. Remove and place 2/3 into a large bowl and the remaining 1/3 in a smaller bowl.
2. Place the ricotta and custard in the food processor and process until just combined. Fold into the large bowl of mango puree.
3. Half fill four 1 cup capacity glasses with the ricotta mixture. Top each glass with the remaining mango puree.
4. Refrigerate for at least 15 minutes before serving.


High Salicylates and Amines, Low Glutamates

Fresh Rice Paper Rolls

Prep time 30 minutes
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates
Suitable for Amines Challenge, RPAH Elimination Diet - Amines Allowed, RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet - Moderate Chemical, RPAH Elimination Diet – Very High Chemical, Salicylate Challenge
Meal type Main Dish, Savoury Snack
Misc Child Friendly, Pre-preparable, Serve Cold
Occasion Picnic
Region Asian
Fresh rice paper rolls that can be made in advance or during the meal.


  • Rice paper spring roll wrappers
  • Water (in a bowl wide enough to place a sheet of rice paper in.)

Fillings (Low Chemical)

  • Eggs
  • Cooked chicken (diced or shredded)
  • Lettuce (shredded)
  • Vermicelli noodles
  • Bamboo shoots (shredded)
  • Mung bean sprouts
  • Spring onions (finely chopped)

Fillings (Moderate Salicylates)

  • Carrot (grated)
  • Cucumber (peeled and grated)

Fillings (Very High Amines)

  • Tinned tuna (drained)

Dipping Sauce

  • 80ml water
  • 1 clove garlic (crushed)
  • 1 teaspoon citric acid
  • 1 1/2 tablespoon brown sugar


Prepare Fillings
1. Lightly beat the eggs together, then cook omelette style in a frying pan. Allow to cool then slice into thin strips.
2. Cook and drain the vermicelli noodles as per the instructions on the packet.
Get all the fillings together.
Ingredients for Fresh Rice Paper Rolls
Dipping Sauce
4. Combine all the ingredients for the dipping sauce in a small bowl and mix until the sugar is dissolved.
To Make the Rice Paper Rolls
5. Dip the rice paper wrapper into the bowl of water then place on a flat surface (plate), allow to soften for 1 to 2 minutes.
Place the fillings onto the centre of the rice paper wrapper. Fold up the top and bottom ends, then fold in one side and roll across the remaining side to seal the roll.
Fresh Rice Paper Rolls
7. Repeat for all the wrappers and serve with dipping sauce.


You can use any fillings you like, I've just given some examples.  I haven't included quantities here as it depends on the number of rice paper rolls you want to make.  You can prepare the rice paper rolls in advance, or have everyone build their own at the table.

Low Chemical / Failsafe, Moderate Salicylates, Amines


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One Response to Fresh Rice Paper Rolls and Mango Fool

  1. Evelyn says:

    We call the rice paper rolls ‘popiah’ in Malaysia! It is widely eaten everywhere. And there is the deep fried version of it! 🙂