Vietnamese rice paper rolls

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Cooked chicken, pork and prawns can be added to these as desired.


  • 100g rice vermicelli
  • 8 rounds dried rice paper
  • 1 cup shredded lettuce
  • ½ cup bean sprouts
  • ¼ cup blanched roasted peanuts
  • fresh mint
  • fresh coriander
  • 16 flat garlic chives
  • dipping sauce
  • Vietnamese dipping sauce
  • 2 red chillies sliced
  • 2 cloves garlic, peeled and chopped
  • 1 teaspoon sugar
  • juice of 1 lime
  • 1 tablespoon white vinegar
  • 1 tablespoon water
  • 3 tablespoons fish sauce


Pour boiling water over noodles and leave for 6-7 minutes. Drain then transfer to a saucepan of boiling water and cook for 1 more minute. Rinse in cold water and drain.
Dip each rice paper roll into boiling water for a few seconds until soft. Spread out on serving plates. On each piece of rice paper place some shredded lettuce, noodles, bean sprouts, nuts, mint and coriander leaves. Fold the rice paper into a cigar shape, place a garlic chive as you are rolling so that they protrude by 2-3 cm at the end. Roll into a neat parcel.
Serve with dipping sauce.

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