From the Kitchen

Radicchio Slaw Rice Rolls, Perfect for Game Day

The Super Bowl is this Sunday. (You probably already knew that, but I had to Google it. We’re more likely to be watching Downton Abbey instead.) But if you need a tasty little appetizer or snack for your Super Bowl Party, might I suggest these rice rolls filled with a spicy, crunchy, refreshing Radicchio Slaw Rice Rolls?

Radicchio Slaw Rice Rolls

They’re so good. My kids enjoyed helping roll them up and then, of course, the eating part. I’m finding that I can sneak more veggies into their diet if they get to help me prepare the food.  Anything that gets dunked in a sauce helps too.

For the dipping sauce I threw in a twist to a favorite dipping sauce we make for gyoza (pot stickers)–equal parts soy sauce and lime juice with a little sugar.  I’ve used orange instead and added a bit of toasted sesame oil.

If you can’t find radicchio, finely shredded red cabbage would work here. Radicchio is a little bitter, but it works well with the dressing and dipping sauce. Any raw leafy green or lettuce would be fine too.  Add in other veggies or even fruit if you feel inclined–bell pepper slices, bean sprouts, jicama, avocado, mango, etc.

Radicchio Slaw Rice Rolls


1/2 head of radicchio, cut in half horizontally and thinly sliced
3 carrots, peeled and shredded
2 celery ribs, very thinly sliced
1/4 white onion, finely chopped
Tahini Dressing (recipe follows)
Rice wrappers (I like using the large ones, 9-10″ diameter)
Orange-Soy Dipping Sauce (recipe follows)


Place all the veggies in a large bowl and drizzle with the Tahini Dressing.  Toss to coat.

Fill a large, shallow pan with warm water.  Place one of the rice wrappers in the warm water for a few second, no more than 10, and lay carefully on a large plate.  Spoon some of the slaw, letting any excess dressing drip back into the bowl, onto the middle of the rice wrapper and fold one edge tightly over the slaw, and the sides towards the middle and tightly roll.  (Just like you’re rolling a burrito.)  Place on a platter.  Repeat until all the slaw has been used.  Leave any excess dressing in the bowl.

Serve immediately with Orange-Soy dipping sauce, or wrap each roll tightly in plastic wrap and chill for a few hours.  (Does not keep well overnight.)

Makes 8-10 large rice rolls.

Tahini Dressing

1 Tbsp. tahini (or peanut butter)
2 tsp. soy sauce (I used gluten-free tamari)
2 tsp. rice wine vinegar
1/2-1 tsp. sambal oelek (go easy, it’s spicy)
1 tsp. agave nectar (or more if you want it sweeter)
1-2 tsp. freshly grated ginger
1 clove garlic, finely minced or 1/4 tsp. garlic powder

Whisk together all ingredients and taste.  Adjust seasonings as needed according to preference.

Orange-Soy Dipping Sauce

Juice of 1 large orange
2 Tbsp. soy sauce (I used GF tamari)
a little toasted sesame oil.
a sprinkle of red pepper flakes (optional)

Whisk together and serve with rice rolls.


  1. These look delicious! I make something similar but use shredded chicken and rice noodles in it as well. I even make the sauce almost identical to this, I just add peanut butter to it. Anything with peanut butter kids love it seems! And by kids I mean grown men. I will have to try the sauce with orange juice though. Sounds great! Thanks for sharing!

  2. YUM! I’m bringing an appetizer for the party we’re going to on Sunday, and I’m going to do these. I’ve always wanted to make spring rolls like this. They look so fresh. And I’ve always wanted a good recipe for dip, so thanks for these!!

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