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….
Hala Toleba says
I love your recipies . Thanks for the share ❤
Nagi says
So glad you like them Hala! N x
Claire Stevens says
These look good, thanks for sharing. Planning to try this tomorrow (when I’ve got the lettuce and prawns together!).
Nagi says
Hope you love it Claire! 🙂 N x
shari says
I can’t tell you how much I appreciate the nutritional value included in the recipe. it allows me to instantly determine which of your delicious recipes is compatible when cooking for diabetics in our family.
Nagi says
I’m glad you find it useful Shari! N x
Zorina Charnovich says
Are these good with any other sauce? Allergic to peanuts!
Nagi says
Yes! How about Nuoc Cham? Of sub the peanut butter with sesame paste!
Zorina Charnovich says
Also, can they be heated?
Nagi says
I’m sorry no these are supposed to be fresh 🙂
Bernadine says
Hi, I made these tonight and realise I need the big rice paper wraps not the small ones. They didn’t look the best, but tasted great.
Nagi says
Ba – so they might’ve been a bit wonky, who cares! 😂 N x
Tracy Andrews says
Nagi I’m so glad you showed a easier way to make them, I love mint in them one of my favorite things in the roll but for me on the sauce I am looking for the fish sauce one with spice in it Love……
Nagi says
HI Tracy! You mean Nuoc Cham, the very common Vietnamese one?? I have that on my site in my Vietnamese salads! 🙂 N x
Edgar Cuebas says
I love I did this it was so good. it not my first tme
Nagi says
That’s so great to hear Edgar! Thanks for letting me know – N x ❤️
Ro says
How far ahead of time can you make these? If I made them around 5 in the evening and wanted to serve 7-7:30 would that work? Thanks for your help
Nagi says
Hi Ro! That will be fine – please see the notes for storage! N x
Diana says
I love your recipes and, wanted to wish Dozer a Happy Birthday!
Nagi says
He came wriggling over when I called out belated birthday wishes to him! 😂
Amber says
Hi! I’ve never had these before, but I’ve wanted to try them for sometime. Mainly because they are so pretty. I am curious though, why the mint? Also I just discovered your site last night thanks to Facebook and I love it. You are awesome!!
Nagi says
Hi Amber! Mint is one of the most used herbs in Vietnamese cooking! I do hope you try this – and thanks for the compliment! N x
Melanie Bennett says
Are u the of the measurements of the sauce it’s just reall runny with only 1 tbsp of peanut butter but a 3rd of a cup of milk.
Nagi says
Hi Melanie! That’s 1/3 cup of milk, it shouldn’t be runny but it should be a sauce consistency so it’s dippable 🙂 N x
Chai says
Hi Nagi!
Is there any other way to store the spring rolls after making them? like for meal preps?
Nagi says
Sorry, no Chai, these don’t last long enough for meal prep 🙂 N x
Sam says
What song did you use in the video… ive been looking for it for ages…
Nagi says
I’m sorry I can’t remember!!
MaryAnne Rolfe says
This is a great recipe, I have been making these for years and I find that your tip to wrap the slippery noodles, etc in a lettuce leaf a wonderful tip, never thought to try that, lol. I recently discovered brown rice vermicelli and I love that too, can’t find brown rice paper though, but I will survive, lol. I spice up the sauce as well and I use minced jalapeno (for the faint of heart!), people are always surprised about the jalapeno but it definitely does make a difference. Thank you for all your tips!
Nagi says
That’s so great to hear MaryAnne! So happy to hear you enjoyed this – N x
nicole says
Can I use one of your photo here as commercial use?
Nagi says
Hi Nicole, unfortunately not, these images are owned by me. 🙂
Jason says
How long can they be stored after assy and how to store them overnight?
Nagi says
Hi there! Please see note 5 🙂
Barbara says
Dear Nagi,
I was craving these for the last month and didn’t feel like driving 25 miles to fix my craving …. and found your recipe!
They turned out AWESOME!!!! All of your tips were spot on. I did decide to go for a single rice paper wrap instead of doubling them. I messed up the first two, mainly from letting them sit in the water too long. After sacrificing the first two rice wraps everything went BEAUTIFULLY! They were sooooo scrumptious! I love spicy food, so doubled up on the fresh Serrano pepper slivers and added extra cilantro and mint (I LOVE the mint!) to the wraps and a bit of extra pepper to the peanut sauce. I did follow your “extras” and added some shredded carrot and cucumber too.
The were exceptional! Really! Better than the really high-end Vietnamese restaurant that would have been a long drive.
Thanks so much for sharing! I have a new favorite “crave” recipe! You’re the BEST!!! ; =)
Nagi says
Ohhhhh! I LOVE hearing that Barbara. I’m so pleased you enjoyed these, thank you for letting me know! N xx
Mark says
I love rice paper and recipes for them
Nagi says
ME TOO!! 🙂 N xx
Poh Kheng says
Hello, I’ve tried the method for rolling the rice paper. It seems to go okay (still looks a little bit ugly) but I found that the finished rolls always stick to each other. It gets sticky (and sometimes will tear) when I’m trying to take one to eat.
Any tips on what to do when laying aside freshly made rolls?
Nagi says
Hi Poh! Let them air dry a bit then they will not be as sticky, then you can place them next to each other 🙂 N x
Margaret says
What is a birdseye chili? One frozen or something. Can get fresh chilies here, what kind? There are canned chili’s, not hot. I have never seen a Birdseye, frozen? Some things like that in parts of the U. S. are not available. In markets Houston? Let me know. Confused for the first time.
Nagi says
Hi Margaret! It is a small hot chilli, and for this it can be subbed with any spicy chilli 🙂 N x
Leslie says
Margaret, Birdseye Chili are about 1″ long. They come in assorted colours/ripeness from green to red. They are very hot. In Canada they are sometimes called Thai chili. If you go to Nagi’s recipe called Asian Vermicelli Noodle Salad you will see a picture of them – they are the small red chili in the lower corner of the picture. Hope this helps you.
Nagi says
Leslie – 😘
Margaret says
Thanks, never saw one like that, but we have lots of hot Chili’s here. One is Habanero. There is another. I will mix two types, the really HOT Habanero, too hot, then mix Jalapeno with Habanero. Hot but not super hot.
Margaret says
Thank you Leslie, I guess I could use any, and will use a fresh one. We have many types of chili’s available here, close to Mexico and Central American Countries, market have lots of really hot ones. One being Jalapeno and really hot Habaneros’ or two other chili’s. Thanks, I may mix two and get hot but no too hot. Thanks
MaryTognazzini says
I have tried many of your recipes and they were all great. Wish all food sites would have the jump to the recipe option! More pictures of Dozer please. M
Nagi says
If I had my way, I’d have stacks in every recipe! 😜