Vietnamese Rice Paper Rolls Recipe

The perfect summer sundowner and so much easier than it sounds. The rolls are light, yet surprisingly filling and are nearly entirely vegetable so are full of nutrients, vitamins and minerals. And they’re kid friendly so tiny humans like them too! 

These are so healthy and packed full of flavour – the real beauty is you can throw almost anything in them that you fancy! Here’s how I make mine –

  • 1 pack of flat rice paper discs
  • 3-4 carrots, grated
  • Half a red cabbage, grated
  • Half a white cabbage, grated
  • 1 red pepper, thinly sliced
  • 3 spring onions, thinly sliced
  • 6 or 7 radishes, thinly sliced
  • 1 lime
  • Loads of coriander
  • 1 red chilli, finely diced
  • Soy sauce 
  • Sweet chilli sauce
  • Oil (either nut or sesame)

To assemble 

Combine the carrot, cabbages, pepper, chilli, lime zest and a little juice, a dash of soy sauce, a table spoon of sweet chilli, a tablespoon of oil and combine until one mix.

Soak the sheets of rice paper – 1 at a time – in luke warm water. I use a cake tin to do this for the size and depth. Soak for around 20 seconds.

Lay some slices of radish down first, then a good amount of the veg filling, top with some spring onion and a generous amount of coriander before rolling up – like you would a burrito – bring the top down over the filling and push to remove the air, then fold the sides over before finishing the roll. Try and get it tight but it will definitely come with practise. The rolls will firm up in shape as they rest so don’t panic that they feel fragile!

Whatever you place down first will show up through the paper, in this recipe I’ve used radish but whole cooked prawns also look great. You could also add in some shredded chicken, crab etc. Basically whatever you want!

I keep mine in the fridge before serving to make them extra refreshing and garnish with sweet chilli sauce and fresh lime.


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