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Home Quick and Easy

Vietnamese Rice Paper Rolls

By:Nagi
Published:28 Apr '17Updated:5 Feb '23
458 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 mins
Total: 20 mins
Appetizer, Finger Food, Starter
Vietnamese
4.88 from 114 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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458 Comments

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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
  8. 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
  9. 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
  10. 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
  11. 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
  12. 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
  13. Katherine Cruz says

    August 20, 2015 at 5:38 am

    5 stars
    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

    Reply
    • Nagi | RecipeTin says

      August 20, 2015 at 7:54 am

      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!!

      Reply
  14. Barbra Mighall says

    July 12, 2015 at 6:09 am

    5 stars
    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?!

    Reply
    • Nagi | RecipeTin says

      July 12, 2015 at 9:34 pm

      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!!

      Reply
  15. Susan Onigbinde says

    May 11, 2015 at 4:42 am

    5 stars
    Wow, so well and nicely done, ill definitely be trying these, Thanks!

    Reply
    • Nagi | RecipeTin says

      May 11, 2015 at 7:40 am

      Hope you do Susan! It really is crazy easy and SUPER delicious to make!! N x

      Reply
  16. Karen Barnhart says

    March 6, 2015 at 7:14 am

    Do you use natural peanut butter or the regular kind with sugar in it?

    Reply
    • Nagi | RecipeTin says

      March 6, 2015 at 8:47 pm

      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! 🙂

      Reply
  17. Titan says

    January 22, 2015 at 4:50 am

    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.

    Reply
    • Titan says

      January 23, 2015 at 3:54 am

      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!

      Reply
      • Nagi | RecipeTin says

        January 23, 2015 at 8:02 am

        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! 🙂

        Reply
    • Nagi | RecipeTin says

      January 22, 2015 at 6:12 am

      Hi Titan! What a fabulous tip, thank you! I must try it!! 🙂

      Reply
  18. Kayla says

    January 13, 2015 at 5:56 am

    how do u make dried Vietnamese noodles?

    Reply
    • Nagi | RecipeTin says

      January 13, 2015 at 9:11 am

      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!

      Reply
  19. Padaek says

    July 25, 2014 at 6:59 pm

    5 stars
    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! 🙂

    Reply
    • Nagi | RecipeTin says

      July 26, 2014 at 7:40 am

      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! 🙂

      Reply
      • Aviandme says

        January 10, 2015 at 3:29 pm

        5 stars
        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!

        Reply
        • Nagi | RecipeTin says

          January 11, 2015 at 6:57 am

          Oh, I’m so glad my tips helped! And isn’t the sauce delicious?! Super delicious!! I am so glad you enjoyed it!!

          Reply
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