Vietnamese Rice Paper Rolls

Vietnamese Rice Paper Rolls


522 people made this

About this recipe: These spring rolls are really healthy and not fried, and delicious with the dipping sauces. Well worth the effort - these are fantastic.


Serves: 8 

  • 60g rice vermicelli
  • 8 rice paper wrappers
  • 8 large cooked prawns, peeled, deveined and sliced in half lengthwise
  • 1, 1/2 tablespoons chopped fresh Thai basil
  • 3 tablespoons chopped fresh mint leaves
  • 3 tablespoons chopped fresh coriander leaves
  • 2 lettuce leaves, shredded
  • 1 tablespoon fish sauce
  • 1/4 cup water
  • 2 tablespoons fresh lime juice
  • 1 clove garlic, finely chopped
  • 2 tablespoons sugar
  • 1/2 teaspoon garlic-chilli sauce
  • 3 tablespoons hoisin sauce
  • 1 teaspoon finely chopped roasted peanuts

Prep:45min  ›  Cook:5min  ›  Ready in:50min 

  1. Bring a medium saucepan of water to the boil. Boil rice noodles for 3 to 5 minutes, or until al dente, and drain. Rinse thoroughly with cold water so they don't stick together.
  2. Fill a large shallow bowl with warm water. Dip one wrapper into the water for 1 second to soften. Lay wrapper on the bench and place 2 prawn halves, a handful of noodles, basil, mint, coriander and lettuce in a row across the centre, leaving about 5cm of the wrapper uncovered on each side.
  3. Fold in uncovered sides of wrapper, then tightly roll to enclose the filling. Repeat with remaining rolls.
  4. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and garlic-chilli sauce.
  5. In another small bowl, mix the hoisin sauce and peanuts.
  6. Serve the rice paper rolls with the fish sauce and hoisin-peanut dipping sauces.

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