Tasty, fresh, healthy, and teamed up with a tangy Vietnamese dipping sauce, these rice paper rolls are sure to please. They look very impressive but are relatively easy to make. There is a bit of chopping involved, but it is well worth it. An easy way to use left over Christmas day prawns, and they make great finger food for a summer party.


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Ingredients (serves 4)

  • 100 g vermicelli rice noodles
  • 20 cooked prawns, peeled and halved lengthways
  • 1 red capsicum, sliced
  • 1 carrot, julienned or grated
  • 1 Lebanese cucmber, julienned
  • 2 spring onions, julienned
  • 1 handful bean shoots
  • 1 handful mint leaves, chopped
  • 1 handful coriander, chopped
  • 20 rice paper wrappers
  • Vietnamese Dipping Sauce
  • 2 tablespoons caster sugar
  • 4 tablespoons hot water
  • 2 tablespoons fish sauce
  • 1-2 garlic cloves, finely chopped
  • 1 long red chilli, finely chopped
  • 2 tablespoons lime juice

Method

  1. To make the dipping sauce, place sugar and hot water into a jar and shake until sugar is dissolved. Allow to cool a little, then add fish sauce, garlic and chilli, and when cool add lime juice. Shake again to combine.
  2. Place noodles in a bowl and cover with boiling water. Allow to soften for 3–5 minutes, then drain and rinse with cold water then drain thoroughly.
  3. Line up all prepared ingredients so you can operate an assembly line, and don’t forget to add anything. When you are ready to assemble the rolls, lay a damp cloth on the bench (this helps stop the wrappers from sticking).
  4. Fill a shallow dish with warm water. Dip rice paper wrappers one at a time into the water for 15–30 seconds, holding a small part of the wrapper. When soft, place on the damp cloth. Place two prawn halves along the middle of the wrapper. Top with a pinch of cooked noodles, and a couple of slices of capsicum, carrot, cucumber, spring onion and bean shoots. Sprinkle with mint and coriander leaves. Fold ends in and roll up firmly to enclose filling.
  5. Repeat with the remaining rice paper wrappers and fillings. Serve with Vietnamese dipping sauce.


  • I’ve never considered making my own as there’s too many ingredients I don’t have or know. But, I do so love to buy them wherever I can.

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  • These look amazing – I’m not sure that I have the patience to make them. I would be more than happy to eat them though!

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  • Thanks for sharing.

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  • I’ve always wondered how they made the dipping sauce!

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  • Yum i love having these

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  • A lovely recipe to share over Easter, I will be making theses for sure.

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  • A favourite rice paper roll to buy,love your recipe!

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  • Make these often – so pretty and healthy too. Thanks for sharing your recipe.

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  • I just love rice paper rolls – of any mix and variety. However, they seem too cumbersome and fiddly for me to make, so I prefer to just buy them.

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  • I used to make these often but think I have forgotten about them, must make them again soon and my eldest daughter loves them in her school lunch box.

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  • Yum, cold rolls are one of my favourites!

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  • worth trying and you can put whatever vegetables you want.

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  • Those spring rolls look amazing ! Thanks for sharing ! Would try it

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  • I don’t like prawns much but I do like this recipe. Might try it with a pork mince.

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  • These look absolutely amazing

    Reply

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