Fast Recipes

Vietnamese rice paper rolls

Flavour and freshness with every bite.

By Emma Knowles & Lisa Featherby
  • Serves 4
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These rice paper rolls are best enjoyed fresh. However, they can be made up to four hours ahead; just be sure to wrap them in plastic wrap so they don't dry out.


  • 100 gm vermicelli noodles
  • 10 cooked prawns, coarsely chopped
  • ½ cup each coarsely chopped coriander and mint
  • ½ telegraph cucumber, cut into matchsticks
  • 10 rice paper wrappers
  • 5 oak leaf lettuce leaves, halved
  • 1 spring onion, thinly sliced
  • To serve: Vietnamese mint (optional)
Dipping sauce
  • 1 small garlic clove, chopped
  • 30 gm light palm sugar, crushed
  • 90 ml lime juice
  • 75 ml fish sauce
  • 2 small red chillies, thinly sliced


  • 1
    Place vermicelli in a large bowl, pour over enough boiling water to cover completely and stand until vermicelli are tender (2-4 minutes). Strain, drain well, then cut into rough 10cm lengths with scissors and place in a bowl. Add prawn, coriander, mint and cucumber, season to taste and set aside.
  • 2
    For dipping sauce, pound garlic in a mortar and pestle to a paste, pound in palm sugar to combine, then stir in remaining ingredients and set aside.
  • 3
    Fill a large bowl with hot 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. Working quickly, spoon about 1/4-cup prawn mixture along the centre of the wrapper, add half an oak 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.