Vietnamese Rice Paper Rolls are packed with bright, fresh flavours and served with an insanely addictive Vietnamese Peanut Dipping Sauce that takes a minute to make. With a couple of cheeky tricks, step by step photos and an easy to follow video, you’ll be rolling perfect rice paper rolls like a pro in no time!
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
Vietnamese Rice Paper Rolls – always a hit!!
If I took a platter of these to a gathering with my friends, I guarantee they’d be one of the first things to go. Everybody I know loves these. Even the hardest of hard-core carnivores munch these down as enthusiastically as they would a rack of ribs.
They truly are that good.
Vietnamese food is my idea of the ultimate “accidently healthy” food. Sure, there are a handful of deep fried recipes. But generally, most Vietnamese dishes are super fresh, full of bright flavours, loaded with herbs and salads, with just a bit of protein. Dressings and sauces are refreshingly light and devoid of oil, unlike basically every Western dressing!
I think that Vietnamese Rice Paper Rolls are one of those things that people love but always assume are just too fiddly or too hard to make. To dispel of that myth, let me tell you – I am not into fiddly. That’s why you’ll never see fancy decorated cakes on my blog. I simply don’t have the patience or co-ordination for fiddly dishes – sweet or savoury.
I actually posted this recipe way back when I started my blog. A couple of years on, and my photos have somewhat improved but more importantly – VIDEO! I REALLY wanted to remake this with a video, it is so great to be able to demonstrate how to make these rolls.
Serving idea: DIY spread!
Lay out all the ingredients with a large bowl of water for dipping the rice paper in, then make everyone make their own. This DIY approach is a menu item on Vietnamese restaurants here in Sydney which is very popular, I always order it!
Tips to make Vietnamese Rice Paper Rolls
In addition to the video, I have 2 little tips that can make your Vietnamese Rice Paper Roll Making Life so much easier:
Bundle up fly-away bits inside a piece of lettuce. I like making these with bean sprouts and vermicelli noodles (other filling suggestions in the recipe notes). Until you get your rolling technique down pat, bundle it up in lettuce before rolling it in the rice paper. This holds the “stuff” together which makes it so much easier to roll the rice paper and it will also prevent things like bean sprouts, carrots, cucumber etc from piercing the rice paper;
Use two rice paper sheets – again, this is a tip while you are an up-and-coming Rice Paper Roll Master. It is much easier to handle when rolling. The downside is that the ends are a touch chewy, because there’s triple / quadruple layers. But it’s not tough chewy, not in the least bit. It’s just chewy compared to how soft and fragile a single layer of rice paper is. It doesn’t deter me at all. My mother noticed it, but it didn’t stop her from hoeing down 4 of these in minutes. Never fails to amazes me that a woman of a certain age can consume so much so quickly. (PS She came over to be my hand model for the video, this was a tough one to shoot by myself!)
PS The reason the prawns and lettuce bundle are laid out in different positions on the rice paper is so there is only layer of rice paper on the prawns once rolled up – makes the prawns more visible. Ie Pretty rolls.
Peanut Dipping Sauce for Rice Paper Rolls
This peanut sauce is everything!! This is a Vietnamese Peanut Dipping Sauce. The 2 key ingredients are peanut butter and hoisin sauce which is thinned out with either milk or water (I prefer milk for colour. With water, the sauce is darker). Plus vinegar for a bit of tang (really needs it), garlic (it ain’t Asian if there’s no garlic in it!) and a touch of chilli if you want (which I love).
It’s different to Thai / Malaysian / Chinese style peanut sauces and I think you and this Vietnamese Peanut Sauce are going to be very good friends. 🙂
So…..what do you think? 🙂 Have I convinced you to try your hand at becoming a Rice Paper Roll Master?? – Nagi xx
PS There are a bunch of other filling ideas in the recipe notes. I’ve kept this fairly classic.
PPS Even if they are wonky, they still taste incredible!!!
Get your Vietnamese fix!
Lemongrass Chicken – one of my favourite things to grill!
Vietnamese Caramel Pork – another iconic Vietnamese food! Also see the Chicken version.
Vietnamese Caramelised Pork Bowls – the super quick version of the above
And some other ways with fresh prawns
5 Prawn Dipping Sauces for a giant bucket of fresh prawns
Vietnamese Rice Paper Rolls (this recipe)
Fresh peeled prawns alongside a Corn Salad with Avocado for a quick summer meal
Browse all Prawn / Shrimp Recipes
Watch How To Make It
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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Vietnamese Rice Paper Rolls (Spring Rolls)
Ingredients
- 7 – 14 sheets of 22cm/8.5″ round rice paper (Note 1)
- 11 small cooked prawns/shrimp (about 12cm/5″ in length, unpeeled including the head)
- 50g / 1.5 oz dried vermicelli noodles
- 7 lettuce leaves – use a lettuce with soft leaves, like Oak or Butter Lettuce (Note 2)
- 14 mint leaves
- 1 cup bean sprouts
Vietnamese Peanut Dipping Sauce (Note 3)
- 1 tbsp peanut butter, preferably smooth (crunchy is ok too)
- 2 tbsp Hoisin Sauce
- 1 1/2 tbsp white vinegar (or lime juice)
- 1/3 cup milk (any fat %) (or water)
- 1 garlic clove, minced
- 1/2 tsp crushed chilli, samba oelak or other chilli paste, adjust to taste (optional)
Instructions
- Peanut Sauce: Combine the Peanut Dipping Sauce ingredients. Mix briefly (it won’t come together), then microwave for 30 seconds. Mix again until smooth. Set aside to cool. Adjust sour with vinegar, salt with salt and spiciness to taste. Thickness can be adjusted with milk or water once cooled.
- Place vermicelli noodles in a bowl and cover with warm water for 2 minutes, then drain (or follow packet instructions).
- Peel the prawns, slice in half lengthwise and devein (watch video).
- Remove the crunchy core of the lettuce leaves (watch video).
- Tip – LETTUCE BUNDLE (Note 4): Place some vermicelli noodles and bean sprouts in a lettuce leaf, then roll it up, finishing seam side down. Repeat.
- Fill a large bowl with warm water. The bowl doesn’t need to be large enough to fit the whole rice paper in one go.
- Place two rice papers together (if using 2). Note which side is the smooth side – this is supposed to be the outside of the spring roll. Submerge the rice papers into the water (both of them at the same time, together) for 2 seconds. If your bowl isn’t large enough to fit the whole rice paper in one go, that’s fine, just rotate it and count 2 seconds for each section you submerge into the water.
- Place both the rice papers (one on top of the other, they will stick together) on a board or the counter with the smooth side down.
- On the top part of the rice paper, place 3 prawns with a mint leaf in between, as per the photo below.
- Place the lettuce bundle with the seam side down onto the middle of the rice paper.
- Fold the left and right edges of the rice paper in, then starting from the bottom, roll up to cover the lettuce bundle. Then keep rolling firmly. The rice paper is sticky, it will seal itself.
- If you placed the ingredients on the rice paper as per the photo below, your rice paper rolls should look pretty with the prawn and mint leaves on the smooth side of the roll and the seam on the side or underside of the roll.
- Serve immediately with the peanut dipping sauce.
Recipe Notes:
* Julienned vegetables like carrots, cucumbers
* Alfalfa, watercress and other similar shaped vegetables
* Thinly sliced tofu
* Shredded chicken and other proteins
* Other herbs like coriander/cilantro, chives (this is classic Viet) 7. ORIGINAL PEANUT DIPPING SAUCE: As requested by a reader! The one provided in the recipe is more authentic and akin to what you get at Vietnamese restaurants here in Sydney. But here is the original one, FYI: ½ cup smooth peanut butter
1 tbsp sugar
4 tbsp hoisin sauce
1 tbsp sweet soy sauce (kecap manis, it’s thick like syrup)
2 small garlic cloves (or 1 large), minced
1 birds eye chilli, finely chopped
1 tbsp sesame oil
2 tbsp lime juice
Water Mix together ingredients, using water to thin to a dippable consistency. 8. Nutrition per rice paper roll, no sauce.
Nutrition Information:
Originally posted in July 2014, updated with new words, an even better peanut dipping sauce, new photos and a video!
Life Of Dozer
“WHY is she setting fire to my food???!!!”
HAPPY BIRTHDAY DOZER!! I want to tell you that he had an extra special day….but honestly? It’s like every day is his birthday….
Happy birthday Dozer, our dogs are so precious and I’m particularly grateful for our Buddy right now as he (along with my husband) was the victim of a savage attack by an escaped angry dog last week. You’re right, everyone loves these Vietnamese cold rolls, they’re delicious and so easy to make but I’ve not come across this sauce before so will be trying it out tomorrow. Great blog Nagi.
WOAH. OMG I’m so sorry to hear that 🙁 Are both ok????
Well it was a traumatic event but both on the mend, stitches come out tomorrow and Buddy’s showing interest in getting back to his walking routine. He’d like to keep the patient’s diet, he’s been fed birthday food every day and loves the extra protein. Bless him, he’s such a sweet boy, he didn’t deserve that.
OMG. That’s terrible, TERRIBLE. Please send my regards to both your boys. That’s just tragic. 🙁
Hi how do you make the Rice Paper yourself
Sorry, I don’t know that! Never tried! 🙂
Hi there and happy birthday pupski. Isn’t he a good boy?. Love Vietnamese just love it. I thought that was your Mother , Nagi
I did have a fleeting concern he wold nose dive into the candles…..
Happy Birthday, big guy!
Passed on the message and he didn’t flinch from his position, sprawled out in the middle of the lounge 🙄
Agree with you about Vietnamese food – together with Korean these two are probably the healthiest in the world! And the tastiest!! Can’t see the rolls being ‘fiddly’ to make, but am eager to copy your way of rolling the prawns separately : they do look more appealing. And I have never made peanut sauce with hoi sin . . . that one will be tried out for lunch today tho’ the rolls won’t be on the menu. So Dozer had a real family birthday at your Mom’s – he really is a wonderful model so patiently staring at the birthday lights he does not understand!!
I agree! korean food is super healthy, and sooooo tasty too! Give the peanut sauce a go, it’s the Vietnamese way and it is SO GOOD!
Happy birthday Dozer. You are one lucky dog: live in the most beautiful place and have a mom whose career is food and fun.
AND it’s like every day is his birthday 🙄
I agree with Vera. It is a gorgeous photo of Dozer. And he was at my place on his birthday!
I ate the leftover Vietnamese rice paper rolls the following day. They were still yummy, particularly with the wonderful sauce. But you really want to eat them as soon as you made them. That’s one of the reasons why the self-serve rolls at the Vietnamese restaurant is so good.
Hi mum! Thanks again for being the hand model 😁 Were they still moist though or where there dry-ish bits?? That was about – what, 18 hours after we made them? Did we wrap in cling wrap?
Slightly dried. Maybe because it was wrapped in baking paper, then glad wrap. But I really think that you should eat them within 6-10 hours if possible, i.e. make in the morning to serve in the evening.
Oh YUM, Nagi! I haven’t made these for ages, and now I must do so again soon. I think I even have rice paper wrappers somewhere–though they might be too old now to use.
I swear they last years and years!!!
GORGES, GORGES! Dozers Photo, of caurse! Love IT, Thank YOU so much. Love the Sauce, Would try with other things. Have great w/ End .
Oooh YES to that. You will see that sauce here soon with other recipes, it is a ripper!!! Hope you are having a wonderful weekend too Vera! N xx
Hey Nagi those rolls look delicious … don’t know if I can find some of the ingr. considering where I live ……never had vietnamese before anyway Happy happy birthday to sweet Dozer hope you too enjoy the day
Happy weekend to you too Barbara! What are you up to? N xx
Hi Nagi! Thanks for the wrapping tip! They are so pretty! I make them regularly. Will try your technique to show the best part of the filling under just one layer of paper. Have a great weekend!
Pretty is right!!! Hope you have a fab weekend too Wei! N xx
Oh, my!! They look so good and I have tried rice paper a long time ago. I don’t think I did too badly, I can’t remember the filling. I think it was something cooked. I’ve got to try this — we love shrimp and would you believe all of our grandsons love Asian cuisine. They would go crazy over these rolls. BTW – your flatbread was a hit! I made two different kinds – yours and one with yeast. The baba ghanoush was virtually inhaled. It turned out soooo good. I got it posted this week. I didn’t even have a chance to take a decent picture because the boys were lined up with their flatbread. 🙂 Maybe I should train the grandsons to wait — you did a great job with Dozer.
Yippee! It’s Dozer’s Day! Hope you both had a great day celebrating! 😀
Could you recommend a good substitute for the shrimp in this recipe? These spring rolls look so delicious, but I recently developed an allergic reaction to shrimp (and tofu – the food gods found their latest victim to toy with – me! Grrrr). I’m thinking scallops could work? Or maybe shredded chicken?
Seriously, EVERY DAY is like his birthday. Except he got a hunk of steak for dinner!!!
Omg, I’m blind – was so busy looking at the happy Dozer pic that I scrolled past the ‘Other Filling Ideas’. Sorry about that (sumimasen).
❤️
Oh, Man! Do I ever love these roll! It is well worth the time it takes to put them together. So fresh and delicious. Nagi, I love that tip of rolling the noodles and sprouts together in a bundle. Why did I not think of that???? Now I know. 🙂 Thanks for this great post!
ME TOO!!!! Seriously, if you are feeling lazy, just do a DIY spread! It’s all the rage here! N xx
Nagi, good job!
Thanks Victoria! I won’t lie to you – took a few goes to make that video! 😎
Nagi, I turly understand you!
I am a chef and I teach cooking hands on from scracthes and this is why so I truly understand you.
I want to say Bravo!!! to you on what you’ve shared so far and it’s fun Nagi. You are wonderful.
I love popiah that’s Asian (nyonya Spring rolls from Melaka and also found in SIngapore.
Famous among the Strait Chinese.
I make my own tieg (popiah skin) traditionally done with flour (mehl).
It hass tto be real thin and soft ,easy to roll and fold.
Normally I have been successful on this and I simply love to have friends over to do popiah party and catch on what’s happening on the latest.
Salute to you Nagi and I appreciate your recipes:-)
keep on going Nagi because you did all these from your heart ! Please convey my thankfulness to your mom for sharing her recipe on Japanese made easy .My family and I love Japanese (~!*) 🙂
Vielen dank und alles gute
Frau Reitberger Victoria
Gosh wow what an honour to hear from a chef! Thank you so much for your lovely message and I will make sure my mother sees this message too. 🙂 N xx
to NAGI
this a question not a comment
for your mailing list and 2 free cookbooks
your order form wont take my e-mail
it gets rejected WHY??
Hello Sid! Don’t worry, I’ll add you manually! 🙂 Keep an eye out for an email with the free e-cookbooks 🙂 N xx
WOW! What a timely post (great minds think alike???) i just noticed last week that my local supermarket now carries the rice paper and was thinking i was going to need to try my hand doing spring rolls and along came this post! They look amazing – can’t wait to try them.
As for Dozer — i would have loved to see him try to blow out those candles….. lol. looks like he got extra spoiled for his birthday! On my kids’ first birthday one of my sons was so fascinated with the burning candle (thank goodness there was only one on his cake) that he tried to grab it – you can imagine how that went…. so now he is 21 and becoming a fire fighter – starting fire academy this summer – go figure….
THERE YOU GO!!! See, it was meant to be! 🙂 I have a fish recipe on my site too, made using rice paper. It is SO good, I don’t know why i don’t make it more often! OMG that is so funny about your son! How funny is it that he is going to be a fire fighter!! (And also, what a CHAMP ❤️)
These are made just like a dish at a local Thai restaurant that they call Thai basil rolls. I love those things!! The only difference as far as I can tell is that your recipe uses mint where the Thai recipe uses fresh basil leaves. The basil rolls are served with a dark, slightly tangy (maybe the vinegar?), very slightly hot dipping sauce with peanut bits sprinkled over it. Not sure how authentic the “Thai” rolls are. They have probably been adapted for American taste buds! Living in the southern US, I am not in a hot bed of Asian cuisine although things have improved over the past 30 years. Anyway, I will probably try your Vietnamese rolls and now will also have the technique for the basil rolls as well!
Thai basil would be brilliant in these!!! Hmm, I can’t guess what the sauce is though. Is it watery or syrupy??
Love these! Thank you!
Also, Happy Birthday Dozer! Take good care of Nagi!
Passed on the message! He didn’t move 🙄
Oh yummy, I love these! Have to make a list for the grocery store!
And happy bday to Dozer! He has a good life with you. 🙂
Passed on your birthday wishes! He raised an eyebrow 🙂
LOL!