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Home Collections Asian Takeout

Vietnamese Rice Paper Rolls

By:Nagi
Published:28 Apr '17Updated:5 Feb '23
466 Comments
Recipe v Video v Dozer v

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”!

Jam packed with fresh, bright flavours, learn how to make Vietnamese Rice Paper Rolls with an easy to follow video tutorial and step by step photos. Served with an addictive Vietnamese Peanut Dipping Sauce! recipetineats.com

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!

Jam packed with fresh, bright flavours, learn how to make Vietnamese Rice Paper Rolls with an easy to follow video tutorial and step by step photos. Served with an addictive Vietnamese Peanut Dipping Sauce! recipetineats.com

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!

Jam packed with fresh, bright flavours, learn how to make Vietnamese Rice Paper Rolls with an easy to follow video tutorial and step by step photos. Served with an addictive Vietnamese Peanut Dipping Sauce! recipetineats.com
Jam packed with fresh, bright flavours, learn how to make Vietnamese Rice Paper Rolls with an easy to follow video tutorial and step by step photos. Served with an addictive Vietnamese Peanut Dipping Sauce! recipetineats.com

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:

  1. 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;

  2. 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!)

Jam packed with fresh, bright flavours, learn how to make Vietnamese Rice Paper Rolls with an easy to follow video tutorial and step by step photos. Served with an addictive Vietnamese Peanut Dipping Sauce! recipetineats.com

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. 🙂

Jam packed with fresh, bright flavours, learn how to make Vietnamese Rice Paper Rolls with an easy to follow video tutorial and step by step photos. Served with an addictive Vietnamese Peanut Dipping Sauce! recipetineats.com

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!

  • Bun Cha – Vietnamese Meatballs (Noodle Bowl)

  • 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

  • Vietnamese Noodle Salad

  • Vietnamese Chicken Salad

And some other ways with fresh prawns

  • 5 Prawn Dipping Sauces for a giant bucket of fresh prawns

  • Prawn Mango Avocado Summer Salad with Lime Dressing

  • Thai Prawn Mango Avocado Salad

  • Prawn Cocktail

  • 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

Jam packed with fresh, bright flavours, learn how to make Vietnamese Rice Paper Rolls with an easy to follow video tutorial and step by step photos. Served with an addictive Vietnamese Peanut Dipping Sauce! recipetineats.com
Jam packed with fresh, bright flavours, learn how to make Vietnamese Rice Paper Rolls with an easy to follow video tutorial and step by step photos. Served with an addictive Vietnamese Peanut Dipping Sauce! recipetineats.com

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!

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Jam packed with fresh, bright flavours, learn how to make Vietnamese Rice Paper Rolls with an easy to follow video tutorial and step by step photos. Served with an addictive Vietnamese Peanut Dipping Sauce! www.recipetineats.com

Vietnamese Rice Paper Rolls (Spring Rolls)

Author: Nagi | RecipeTin Eats
Prep: 20 minutes mins
Total: 20 minutes mins
Appetizer, Finger Food, Starter
Vietnamese
4.89 from 117 votes
Servings7
Tap or hover to scale
Print
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Recipe video above. Vietnamese Rice Paper Rolls are incredibly fresh and healthy. The Vietnamese peanut dipping sauce that accompanies this is sensational and completely addictive!

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:

* Peanut free sauce alternative: sweet chilli sauce.
1. Tip to make your rice paper roll life easier: use 2 rice papers per roll. Easier to handle and less prone to tearing. The ends of the roll where there are quadruple layers of rice paper will be a bit chewier, but not super chewy, it is still soft. 
Nowadays, rice paper is sold even at supermarkets here in Australia, in the Asian section. It’s super good value too!
2. Lettuce: I use butter or oak lettuce because they are softer and more pliable than iceberg which makes it perfect for rolling up. Iceberg and other crunchy lettuce doesn’t work as well because they break when you scrunch them, and are prone to tearing the rice paper. If you can’t find a soft lettuce, then I suggest shredding the lettuce – it will make it much easier to handle!
3. Sauce: Some Hoisin sauces differ in strength of flavour so adjust the flavour to taste at the end by adding more peanut butter or vinegar, then milk or water to adjust thickness. Milk doesn’t add flavour to the sauce, it just makes it a lighter colour so you know it’s a peanut sauce – the colour you get at Vietnamese restaurants. So you can use water if you prefer, but the sauce will be a darker brown. Or even coconut milk!
4. My tip for rolling these up is to wrap the bean sprouts and vermicelli noodles in the lettuce then roll it up and/or scrunch it lightly so it stays together. Then roll it up in the rice paper. Much easier to handle!
5. STORAGE: Some recipes will tell you that you can make rice paper rolls the day before and you can keep them moist with a damp paper towel. Firstly, I find that the rice paper rolls smelt like the paper towel and secondly, they didn’t hold up that great anyway. My rule of thumb is 6 hours (max 8) – you can make them up to 6 hours ahead, tightly wrap each one in cling wrap as soon as you make them and refrigerate. Don’t just put them on a plate and put cling wrap on the plate, you should roll up each on in cling wrap (you should be able to fit 2 per piece of cling wrap – wrap one first, then place another next to it and roll up with the remaining cling wrap).
DIY OPTION: A popular menu item at Vietnamese restaurants here in Sydney are DIY rice paper rolls. So lay out all the components in this recipe out on a table with a large bowl of water, and let everyone make their own!
6. OTHER FILLING IDEAS:
* 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:

Serving: 93gCalories: 135cal (7%)Carbohydrates: 19.2g (6%)Protein: 11.5g (23%)Fat: 1.1g (2%)Polyunsaturated Fat: 1.1gCholesterol: 75mg (25%)Sodium: 201mg (9%)
Keywords: Vietnamese Rice Paper Rolls
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Originally posted in July 2014, updated with new words, an even better peanut dipping sauce, new photos and a video!

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466 Comments

  1. Alana says

    February 13, 2017 at 4:20 am

    5 stars
    OMG, these were amazing! The sauce is the best! Definitely will make these again and again!

    Reply
    • Nagi says

      February 14, 2017 at 12:42 pm

      Woo hoo! So glad you enjoyed these Alana! And PS thanks for the reminder about them, I keep meaning to update with fresh photos and a video, thought it might be useful to show technique 🙂 N xx

      Reply
  2. Jenny says

    February 10, 2017 at 4:55 pm

    5 stars
    I did use different ingredients for the rolls but I used the peanut sauce and it was DELICIOUS!!! Better than most I’ve tried in restaurants!!

    Reply
    • Nagi says

      February 10, 2017 at 8:14 pm

      I’m so glad you enjoyed this Jenny, thanks so much for letting me know! N xx

      Reply
  3. ai says

    January 9, 2017 at 7:46 pm

    5 stars
    hi Nagi

    Just forget rate for this recipe minute ago.

    Ai

    Reply
  4. ai says

    January 9, 2017 at 7:45 pm

    hi Nagi,

    Big thanks for this sauce, which I had tried so many time and even other website. Finally this is it. yours was so so so good, I live far away from where I can buy this even, it doesnt good as your. Now I can eat this anytime I want . thanks again.

    Ai

    Reply
    • Nagi says

      January 11, 2017 at 8:14 am

      Thanks Ai! I keep meaning to repost this using a peanut sauce made entirely from scratch too 🙂

      Reply
  5. Rena says

    December 21, 2016 at 4:02 am

    5 stars
    THANK YOU so much for the great recipe and the explanation and tips on how to do these.

    Reply
    • Nagi says

      December 21, 2016 at 6:15 pm

      So glad you found it useful Rena! N x

      Reply
  6. CT says

    December 18, 2016 at 11:41 pm

    I love it. Especially Vietnam food. Easy and healthy. Those beef noodles is delicious. I miss those food. I’ve been thinking of making some for snack or lunch. Thank you for your precious recipe and guidance.

    Reply
    • Nagi says

      December 19, 2016 at 7:32 pm

      Vietnamese food is the BEST! 🙂 N x

      Reply
  7. Laura says

    December 17, 2016 at 4:47 am

    Thanks for the good instructions, I have tasted Vietnamese rolls at a street food festival here in Finland and absolutely loved them! I’ve been thinking about making them at home and this helps me a lot. I also found other interesting recipes here so I have a lot of inspiration now. 🙂

    Reply
    • Nagi says

      December 18, 2016 at 6:43 pm

      I hope you try these Laura, they are SO GOOD!!! N x

      Reply
  8. Tony says

    November 23, 2016 at 6:21 pm

    5 stars
    Wow! I’ve made cold rolls a few times, but these were definitely the best!
    Great sauce too. I made it (minus chilli )for slightly picky 6 and 9 yr olds , and they loved it!!
    I’ll try the fish cakes next.

    Reply
    • Nagi says

      November 23, 2016 at 6:55 pm

      I’m so glad you enjoyed it Tony! Thank you for letting me know – N xx

      Reply
  9. Bela says

    October 22, 2016 at 12:49 am

    This came out remarkably well! The sauce was wonderful.

    Reply
    • Nagi says

      October 25, 2016 at 7:05 pm

      I’m so glad to hear that Bela! Thank you for letting me know! N x

      Reply
  10. Judy Ito says

    October 16, 2016 at 10:48 pm

    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?

    Reply
    • Nagi says

      October 17, 2016 at 6:28 am

      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 🙂

      Reply
  11. angie says

    October 2, 2016 at 3:50 pm

    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!!

    Reply
    • Nagi says

      October 5, 2016 at 6:38 pm

      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. 🙂

      Reply
  12. LeaAnn Lemmon says

    May 9, 2016 at 3:21 pm

    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’!

    Reply
    • Nagi says

      May 9, 2016 at 5:46 pm

      They’re great aren’t they! One of my faves!

      Reply
  13. Sally Reardon says

    February 17, 2016 at 11:46 am

    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

    Reply
    • Nagi | RecipeTin says

      February 17, 2016 at 6:08 pm

      So glad you enjoyed it Sally, thank you for letting me know! 🙂

      Reply
  14. Mike says

    January 31, 2016 at 5:16 am

    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?

    Reply
    • Nagi | RecipeTin says

      February 1, 2016 at 7:02 pm

      Hi Mike! Gosh sorry for the late reply 🙁 For future reference, damp paper towels + cover tightly with cling wrap 🙂

      Reply
  15. Scotty says

    January 19, 2016 at 6:17 am

    5 stars
    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!

    Reply
    • Nagi | RecipeTin says

      January 19, 2016 at 9:48 am

      Thanks Scotty! So glad you enjoyed it!!! 🙂

      Reply
  16. Mona Leanio says

    November 5, 2015 at 11:24 am

    Thank you so much!!! Your pictures and explanation made it so easy. Peanut sauce is awesome!!!

    Reply
    • Nagi | RecipeTin says

      November 6, 2015 at 2:04 am

      YAY!!! I’m so glad you loved it – and especially the SAUCE!!! 😉 N x

      Reply
  17. Anne says

    October 15, 2015 at 3:50 am

    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?

    Reply
    • Nagi | RecipeTin says

      October 15, 2015 at 7:29 am

      I believe the Vietnamese name is Cha gio. 🙂

      Reply
      • Anna says

        September 28, 2016 at 12:49 pm

        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! ?

        Reply
        • Nagi says

          September 29, 2016 at 10:50 am

          Vietnamese Food is really popular here in Australia! In fact it’s becoming even more popular and TRENDY! N x

          Reply
  18. PhilJennings says

    October 9, 2015 at 7:49 pm

    Hi Nagi,

    The recipe looks great! Can you tell me how many rolls your recipe makes per person.
    Thank you.

    Phil

    Reply
    • PhilJennings says

      October 9, 2015 at 8:09 pm

      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!

      Reply
      • Nagi | RecipeTin says

        October 10, 2015 at 6:52 am

        That’s ok!! 🙂 I’m glad you like the look of this recipe! <3

        Reply
  19. Linda nichols says

    October 9, 2015 at 1:41 am

    I have a peanut allergy and substitute Nuoc Mam vinaigrette for the sauce. It’s different but essentially good.

    Reply
    • Nagi | RecipeTin says

      October 9, 2015 at 6:53 am

      I’m so gad you still enjoyed this!! 🙂

      Reply
  20. Buu says

    September 24, 2015 at 5:31 am

    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….

    Reply
    • Nagi | RecipeTin says

      September 24, 2015 at 6:51 am

      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

      Reply
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