3 servings

prep time 20 min


  • 175 g of Pulled Oats® Natural
  • 2 cm fresh ginger
  • 3 tbsp sesame oil for frying
  • 1/2 a cucumber
  • 2 carrots
  • 60 g beansprouts
  • handful of fresh coriander
  • 1 pack rice papers
  • 100 ml water
  • 3 tsp sugar
  • 1 tsp fish sauce
  • 2 tsp rice wine vinegar
  • 1 lime (juice)
  • ½ red chili
  • 3 tbsp sesame oil
  • 1 tbsp sesame seeds


  1. Whisk together all the ingredients for the dipping sauce until well combined. Taste for seasoning.
  2. Fry the Pulled Oats® in a pan with oil and grated ginger until crisp. Slice the cucumber and carrot into slices.
  3. Pour warm water onto a flat plate, place one rice paper sheet in water for 10-15 seconds or until soft. Place the rice paper on a plate or chopping board. Put cucumber and carrot strips, beansprouts, coriander and Pulled Oats® in the middle of the rice paper. Fold the bottom edges of the paper over the filling toward the centre and roll.
  4. Serve with dipping sauce.