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+ servings
Vietnamese rice paper rolls and dipping sauce.

Vietnamese Rice Paper Rolls

Vietnamese Rice Paper Rolls are super quick to prepare! Pack them with juicy prawns, vermicelli noodles, crispy lettuce and fresh mint. They're totally addictive snacks or perfect as a light and healthy lunch. Pair them with our Peanut Hoisin Dipping Sauce - you won't want to stop at one!
Course Appetiser
Cuisine Vietnamese
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 rice paper rolls
Calories 155kcal
Cost $5-$10


  • Large bowl for dipping rice paper sheets
  • Platters for arranging all the fresh ingredients
  • Plate per person for rolling individual rice paper rolls


  • 200 g cooked prawns sliced in half lengthways
  • 200 g vermicelli noodles
  • 8 sheets rice paper
  • 3 leaves lettuce roughly chopped
  • 1 bunch fresh mint
  • water boiling, for soaking vermicelli noodles
  • water lukewarm, for dipping rice paper sheets


To prepare your ingredients:

  • Pop your vermicelli noodles into a large bowl and 'cook' them according to packet instructions. (Usually that means soaking in water for 5-10 minutes).
  • Pour some warm water in another big bowl - make sure it's deep enough for softening your rice paper.
  • Next, slice your prawns in half and devein them if this hasn't already been done.
  • Finally, drain the vermicelli and place all the ingredients on the table. Now you're ready to roll!

To assemble your rolls:

  • Take a rice paper disc and rotate it in the warm water until all surface areas have been covered.
  • Pop it on your plate and top with lettuce, mint and vermicelli on the edge closest to you, then pop the prawns about 2-3cm closer to the top edge.
  • Now grab the bottom of the rice paper and roll it over the greens. Tuck in both sides and continue rolling up the rest of the way.
  • That's it! All that's left is to dip it in your delicious peanut hoisin sauce and eat. Yum!




  • What are Vietnamese rice paper rolls called? It all depends on where you live! They're known as Gỏi Cuốn in Vietnam, Vietnamese spring rolls or summer rolls in America and we call them cold rolls in Australia. So take your pick! However you wish to refer them, they're all just as delicious.
  • Can you make Vietnamese Rice Paper Rolls in advance? For the freshest Vietnamese Rice Paper Rolls, we recommend either eating straight away or if you want to take them on a picnic or as a work lunch, just make sure you wrap them in cling film so the rice paper doesn't dry out and harden.
  • Can you freeze Vietnamese Rice Paper Rolls? Rice paper rolls are best eaten straight away, otherwise the rice paper can get a bit tough and chewy. If you make them the night before, try covering with a damp cloth to keep the moisture in, and always store them in the fridge.

Variations & Substitutions

  • Nem nuong (grilled pork sausage)
  • Pork belly
  • Chicken
  • Bean sprouts
  • Cucumber
  • Carrot
  • Capsicum
  • Cabbage
  • Vietnamese mint


Calories: 155kcal | Carbohydrates: 29g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 64mg | Sodium: 315mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg