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….
This came out remarkably well! The sauce was wonderful.
I’m so glad to hear that Bela! Thank you for letting me know! N x
What kind of mint goes in these Vietnamese Summer Rolls? I grow several kinds but no one ever says what kind goes in these rolls? Peppermint, Spearmint, or what? Or does it matter?
Hi Judy! Any “standard” flavoured mint will be great in these. Your stores here don’t distinguish types of mint, though I have seen Vietnamese mint around. Instinctively though I don’t think spearmint would be the best 🙂
Hello again Nagi!! Now these little suckers are hard to make! Lol… They tasted absolutely delicious…. but… they looked like a train wreck Lol… Good thing I was only making them for myself!.. I’m so happy I found your website! I’m looking forward to making some of your other recipes… I made your meatballs for my work mates and they are already asking for me to make them again… I think my next venture will be your gyoza… Cheers!!
Don’t worry Angie!! My first attempt was a DISASTER, I bet yours are better than mine!! I must remember to do a video for these. 🙂
Thank you Nagi for sharing! ? Love love the fresh/clean Vietnamese spring rolls! They are not hard to mess up and I love adding radish sprouts and raw crushed peanuts to em’!
They’re great aren’t they! One of my faves!
Hi Nagi
your stir fry sauce is very good !, I really enjoy it . thumbs up!
and your Vietnamese spring roll above, delighted i make it !
Sally
So glad you enjoyed it Sally, thank you for letting me know! 🙂
Just found your website. – Great recipes and tips. I am going to make these for a gathering tonite.
How do you make these in advance and store them without them getting a hard skin?
Hi Mike! Gosh sorry for the late reply 🙁 For future reference, damp paper towels + cover tightly with cling wrap 🙂
Love these Vietnamese Rolls, I normally do a Nuoc Cham dip but this peanut dip is just to die for!
Cheers Nagi another great recipe!
Thanks Scotty! So glad you enjoyed it!!! 🙂
Thank you so much!!! Your pictures and explanation made it so easy. Peanut sauce is awesome!!!
YAY!!! I’m so glad you loved it – and especially the SAUCE!!! 😉 N x
Am making these and peanut sauce for a lot of people on Friday. What would be the Vietnamese names? Are the rolls Nem cuon? What about sauce?
I believe the Vietnamese name is Cha gio. 🙂
Vietnamese name is goi cuon. ?
I’m Vietnamese n’ this is one of my faves (but dipping with nuoc mam or mam nem. It’s awesome!)
Btw, so happy you guys enjoy our Vietnamese food! ?
Vietnamese Food is really popular here in Australia! In fact it’s becoming even more popular and TRENDY! N x
Hi Nagi,
The recipe looks great! Can you tell me how many rolls your recipe makes per person.
Thank you.
Phil
Sorry ignore my post about how many rolls the recipe makes, I can see it makes 7 rolls, maths (nor logic) was never my strong point!
That’s ok!! 🙂 I’m glad you like the look of this recipe! <3
I have a peanut allergy and substitute Nuoc Mam vinaigrette for the sauce. It’s different but essentially good.
I’m so gad you still enjoyed this!! 🙂
At home, beside prawn, we also add cooked pork (preferably side bacon or shoulder) – thinly sliced. Steam fish (bass or snapper – but beware of bones) is another “meaty” ingredient for this dish.
On the vegie side, we also use cilantro (or coriander), chinese chive, cucumber is welcomed too….
Mmmm…I love Vietnamese Rice Paper Rolls with almost anything inside! As long as it is fresh and herby because that’s what I associate so strongly with the flavours of Vietname. 🙂 SO GOOD! Thank you for the additional suggestions, that will help other readers! N x
I’ve made these a few times now in the past few weeks. They are so delicious! And the peanut sauce! I can’t get enough of it. Thank you so much for posting this easy and delicious recipe. You’ve won me over…I’ll be back for more!
Katherine
Hi Katherine! I’m so glad you enjoy these! I’m addicted to them 🙂 Thanks so much for coming back to let me know you enjoyed it!!
Dear, sweet Nagi,
Thank you, my dear, for the tip to roll the veggies in the lettuce leaf! I love spring rolls, yet I used to get so frustrated when making them. I succeeded this time because of you! I didn’t even need to use two wrappers. Ain’t you just the best?!
Thanks Barbra! I’m glad you found the tip to scrunch the beansprouts useful 😉 Used to irritate me so much every time the rice paper got torn!!
Wow, so well and nicely done, ill definitely be trying these, Thanks!
Hope you do Susan! It really is crazy easy and SUPER delicious to make!! N x
Do you use natural peanut butter or the regular kind with sugar in it?
Hi Karen! I use the regular kind that you spread on toast which has sugar in it 🙂 I think if you use natural, you will find it needs the addition of a touch of sugar and salt to make it work for this sauce. Hope you find that helpful! 🙂
Hey there. I used to make that peanut sauce for years, but something i did is so easy and i swear, if you like peanut sauce, you could drink this. Mix peanut butter and sweet chili sauce. microwave for a few seconds. add more chili sauce if you want it thinner or thicker. Sweet chili sauce is found in a large bottle for like 3.00 and is found in the Chinese isle or hispanic food isle. The brand i buy is MAE PLOY. It is NOT like the sweet chili sauce you find by the ketchup.
Thanks so much for your tip using 2 papers. I made some last night, and I have always used one paper, and would have tears, but with 2, it works so well. I love adding fresh avacadoes to mine. I know its not traditional, at least at a Vietnamese restaurant, but such creamy good flavor. Have a great day!
Thanks for coming back to share that Titan! I am so glad you enjoyed it. And you know what? It doesn’t matter if you do something that’s not the traditional way. If you like the taste of it, DO IT! 🙂
Hi Titan! What a fabulous tip, thank you! I must try it!! 🙂
how do u make dried Vietnamese noodles?
Hi Kayla! You just buy them dried – they are called vermicelli noodles and they are very cheap. Here in Australia you can get them in supermarkets in the Asian section. They cost around $1.50 for a large packet, or $0.50 for a small one!
Just gorgeous Nagi! Without a doubt rice paper rolls (Vietnamese or others) are one of my all time favorite light fresh healthy snacks or meals, especially with a dipping sauce. When we visit Vietnamese restaurants, it’s almost tradition to order these tasty delights to start. Love the recipe and the dipping sauce looks and sounds moreish! Gorgeous photos as always, and great picture tutorial too. Your wrapping is flawless!! My sister would be so impressed. Purple perilla leaves give them a rather pretty look and flavour too. Yum! 🙂
Thanks for dropping by Padaek!! Yes, I agree re: perilla leaves, I rarely find them though even in Asian stores! Any tips on where to get them in Sydney would be appreciated! 🙂
Tonight I made spring rolls for the first time using the peanut sauce recipe…and using the trick of Two wrappers…I had put off making them for sooooo long, and this secret trick and the peanut sauce created an easy success. THANK YOU for sharing!
Oh, I’m so glad my tips helped! And isn’t the sauce delicious?! Super delicious!! I am so glad you enjoyed it!!