Rice Paper Rolls

Rice Paper Rolls


1/4 packed of rice vermicelli (optional)

1/2 carrot grated

1/2 red capsicum sliced into fine strips

1/3 lebanese cucumber sliced into fine strips

1 cup of bean sprouts or snow pea sprouts

3 Tbsp chopped roasted almonds or cashews

Tofu, chicken, or canned tuna or salmon (optional)

3 Tbsp chopped fresh mint

3 Tbsp chopped fresh coriander

Rice Paper


    1. If using rice vermicelli, add noodles to a large bowl and cover with hot water. Leave for 3 minutes and drain. Run under cold water for 60 seconds and set aside.

    2. Chop all ingredients and add to a large bowl. Add rice vermicelli and tofu/chicken/fish.

    3. Stir to combine.

    4. Prepare rice paper, by placing warm water in a large saucepan or bowl.

    5. Insert a single rice paper in the bowl for 10-15 seconds then place on a moistened chopping board.

    6. Add the filling to the far end of the paper and fold into a cylinder

 Note: This mixture makes about 10 to 12 rolls. Use the Vietnamese Sauce as a dipping sauce for the rolls.


Vietnamese Sauce


60ml water

60ml fish sauce

2 Tbsp lime juice

2 Tbsp rice vinegar

2 Tbsp liquid palm sugar

1/2 stem lemongrass finely chopped

1 long fresh red chilli finely chopped



    1. Combine the water, fish sauce, lime juice, palm sugar, lemongrass, chilli, and garlic until well combined.

    2. This recipe may be made up to 3 days ahead and stored in an airtight container in the fridge.