Fresh Vietnamese Rice Paper Rolls

Fresh Vietnamese Rice Paper Rolls
Serves 20
Write a review
Prep Time
10 min
Prep Time
10 min
  1. Precooked pork - shredded (optional)
  2. cooked prawns (optional)
  3. 1 Tbs mint leaves, thinly sliced
  4. 1 Tbs basil leaves, thinly sliced
  5. coriander leaves
  6. 1 finger length red chili, deseeded and minced
  7. 1 carrot, sliced thinly on a mandolin, or grated
  8. 1 cucumber. sliced thinly
  9. 1 red capsicum, sliced thinly
  10. 1 packet of bean sprouts, rinsed
  11. 1 packet of vermicelli noodles, softened in boiling water for 5 minutes and drained
  12. garlic chives
  13. 20 dried rice paper wrappers (20cm in diameter)
  1. Place each of the ingredients into different bowls. Line them up so that you take a little from each bowl to construct your Vietnamese fresh spring roll.
  2. To make each roll, briefly dip a rice paper wrapper into a bowl of water until soft. Remove and place on a dry surface, smoothing it with your fingers.
  3. Place a portion of each filling along one side of the wrapper, using 1/3 of the wrapper.
  4. Fold the closest edge of the wrapper over the mixture and then hold with your fingers whilst you fold in the sides and roll up gently. Just before closing the roll, add in some whole coriander leaves and if you wish a garlic chive which will protrude from one end.
  5. Repeat with all the rolls.
  1. Tip: If you wish to make the rolls in advance arrange them side by side on a large platter and then cover with a damp tea towel (wet and wrung out so that it is just damp) and some plastic wrap. Store in the fridge until you wish to serve.
Inspired Health



Print Friendly