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Vietnamese rice paper rolls and dipping sauce.
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Vietnamese Rice Paper Rolls

Vietnamese Rice Paper Rolls are super quick to prepare! Packed with juicy prawns, vermicelli, crisp lettuce and fresh mint, they're perfect as a light snack or 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

Equipment

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

Ingredients

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

Two Optional Dipping Sauces

Instructions

To prepare your ingredients:

  • Pop your vermicelli noodles into a large bowl and soak them in boiling water for 5 minutes.
    200 g vermicelli rice noodles, water
  • Pour some lukewarm water in a large, deep bowl - make sure it's deep enough for softening your rice paper.
    water
  • Next, slice your prawns in half and devein them if this hasn't already been done.
    200 g prawns
  • 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 wrapper and rotate it in the warm water until all surface areas have been covered.
    8 sheets rice paper wrappers
  • 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.
    3 leaves lettuce, 1 bunch mint
  • 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 or nuoc mam cham and eat. Yum!
    1 cup peanut hoisin dipping sauce, 1 cup nuoc mam cham

Video

Notes

  • Rice Paper Wrappers – These often come in two sizes, so we usually buy the larger size wraps. Look for them in the international section of your local supermarket, head to an Asian grocery or buy them online.
  • Vermicelli Noodles – Sometimes known as rice stick noodles, these are available in two versions: one made with rice and one made with mung bean thread. They are almost identical once cooked, so you can use either. Just like wrappers, you can possibly find these at your supermarket, otherwise the Asian grocery or online will be your best bet.
  • Fresh Herbs / Greens – The most common are fresh mint (regular garden mint is totally fine), coriander/cilantro, and lettuce. You might also like to include some bean shoots for extra texture.
  • Protein – Our local Vietnamese restaurants and eateries usually include fresh prawns and/or thinly sliced pork. At home, we’ll often make them with slices of BBQ chicken which makes for super quick prep!
  • Other Ingredient Ideas
    • Nem nuong (grilled pork sausage)
    • Pork belly
    • Cucumber - use a mandoline slicer for nice thin strips – not essential, but it’s easier than slicing.
    • Carrot - same as above.
    • Capsicum / bell pepper
    • Cabbage
    • Vietnamese mint

Nutrition

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