Vietnamese Rice Paper Rolls

29 Aug 2014

Asian delicacy has never been a strong forte of mine, but I've always wanted to get better at it. Rice paper rolls are always a must order at any asian fusion restaurant I go to and no matter where I go they are always served differently! I've decided to keep this version vegetarian, but of course you can add some spicy pork, teriyaki chicken or satay beef.

This is my first try and making these rice paper rolls and I think in hindsight I could have cut all my ingredients a little smaller. I only folded over one end of the roll meaning the ingredients stuck out at the top of the other end. Not necessarily a bad thing, but just makes eating them a little messier. My friend Danae said that she makes these all the time, but I'm yet to try her version! Maybe I'll have to sneak her recipe of her.

This is probably one of the cheapest meals you can make. I went to our local Asian mart and bought a pack of 150 rice papers for about $2.50. Adding in the low cost of a few carrots, coriander and vermicelli noodles (which you can buy for less than $1!) makes this meal very affordable. Depending on the time of year the most expensive ingredient will probably (always be) the capsicum.

If you aren't a fan of 'cold food' for dinner, these are good as new the next day and would make a great lunch box snack.


Vietnamese Rice Paper Rolls


100g of vermicilli noodles
1 red capscium, thinly sliced
2 medium carrots, thinly sliced
1 packet of snow pea sprouts
1 bunch of fresh coriander, leaves chopped
2 tablespoons of soy sauce
24 rice paper sheets
Sweet thai chilli sauce to serve


Submerge noodles in a bowl or boiling water. Set aside until softened. Prod with a fork to separate. Drain. Use scissors to cut noodles into smaller lengths. Add soy sauce to the noodles. Toss to combine.

Arrange a bowl or warm water, dip rice paper one at a time into water to soak for 30 seconds.

Once pliable, lay on a chopping board and add a small amount of noodle, carrot, capsicum, coriander and snow pea sprouts in the centre of the roll and just above the bottom. Fold the bottom up first and then the edges on each side to secure filling.

Repeat until you run out of ingredients or until satisfied with amount of rolls.

Serve with sweet thai chilli sauce for dipping.

This recipe is inspired by Healthy Food NZ.

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