How to cook rice paper rolls

Rice paper rolls: Master the art of Asian finger-food



Rice paper rolls

100g vermicelli rice noodles

12 cooked prawns coarsely chopped or 1 ½ cups shredded chicken

½ cup each coarsely chopped coriander and mint

½ continental cucumber, cut into matchsticks

1 carrot, cut into fine matchsticks

12 rice paper wrappers (have a few spares just in case)

5 lettuce leaves shredded

1 spring onion, thinly sliced

Dipping sauce

Vietnamese mint (optional)  

1 small garlic clove, chopped

30g light palm sugar, crushed

90 ml lime juice

75 ml fish sauce

2 small red chillies, thinly sliced



Rice paper rolls

  1. Place vermicelli in a large bowl, pour over enough boiling water to cover completely and stand until vermicelli are tender (2-4 minutes).
  2. Strain, drain well, then cut into rough 10cm lengths with scissors and place in a bowl. Add prawn or chicken, coriander, mint and cucumber, season to taste and set aside. Alternatively, you can add the ingredients one by one to the rice papers (see video).
  3. Fill a large, flat container with warm water. Working with a wrapper at a time, submerge wrapper in water to soften (10-30 seconds), then transfer to a clean damp tea towel.
  4. Working quickly, spoon about 1/4-cup prawn mixture along the centre of the wrapper, add lettuce leaf and some spring onion, fold in ends, then roll to form a sealed cylinder. Place on a tray lined with baking paper and cover with a damp tea towel. Serve with dipping sauce and Vietnamese mint.

Dipping sauce

  1. Pound garlic in a mortar and pestle to a paste, pound in palm sugar to combine, then stir in remaining ingredients and set aside. 

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