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Vietnamese Rice Paper Rolls


  • Measuring spoons
  • Measuring cups
  • Chopping board
  • Bowls
  • 1 Small & 1 large knife
  • 1 Colander
  • 1 medium bowl
  • 1 large bowl
  • 2 tea towels
  • 1 Juicer
  • 1 Grater
  • 1 Serving plate
  • 1 Small serving bowl(s) for sauce

Ingredients For Rolls

  • 1 packet noodles (rice/2minute etc)
  • 1 bunch of coriander/15 whole stems
  • 2 medium carrots
  • 2 Lebanese cucumbers
  • 20 mint leaves
  • 20 garlic chives (optional)
  • 2 cups bean shoots
  • 1 red capsicum
  • 20 rice paper wrappers (22cm wide)
  • 200g cooked chicken (optional)
  • 200g cooked peeled prawns (optional)

Ingredients For Sauce

  • 2 cloves of garlic
  • 1 lemon or lime
  • 1 tbsp sugar (brown, palm or other)
  • ¼ cup rice vinegar
  • ¼ cup fish sauce

Optional Bought Sauces

  • Sweet chilli sauce
  • Soy sauce
  • Vietnamese Rice roll dipping sauce

Adult Help

  • Cooking the noodles
  • Grating
  • Tucking in the ends of the rice papers and rolling tightly

How To Make

  1. Place noodles in a large bowl and cover with boiling water, leave for 2 minutes to soften
  2. Wash coriander really well especially between the roots to remove all dirt, rinse all of the herbs, and then pat dry using a tea towel. Pick herb leaves off coriander, cut mint and place in a big bowl. Leave the garlic chives whole for wrapping in the rolls
  3. Cut both ends off the carrot peel into ribbons (or grate) and place in the big bowl with herbs
  4. Drain noodles in colander; dry your bowl, pat noodles dry using same tea towel and return to bowl. Cut into 10cm lengths with scissors and place into big bowl of herbs and carrots
  5. Add bean shoots to your bowl
  6. Slice cucumbers and deseeded capsicum into very thing long strips and keep aside
  7. Cut your cooked chicken ( this could be left over roast chicken, breast poached in boiling water for 10mins, or any cooked breast meat) into thin strips and place in a small bowl
  8. Cut big prawns into rounds or cut baby prawns in half lengthways. Place in a small bowl
  9. Fill the large bowl (same as used for soaking noodles) with warm water. Spread a dry tea towel or cloth on your workbench. Soak rice paper sheets for about 15 seconds each until it is soft & pliable. Don’t leave it too long or they will get soggy, crumple and be too sticky. Remove rice paper sheets and place on your tea towel, chopping board or cloth.
  10. Place a garlic chive, cucumber & capsicum strip in the centre of your rice paper roll leaving a little space at each end
  11. Spoon/use hands to place your vegetable and herb mixture across the wrapper in the shape of a small log, leaving a little space at each end with no filling. Be careful not to overfill!
  12. Roll the edge of the rice paper closest to you over the filling and tuck it in under the filling.
  13. Tuck both ends of the roll in and keep rolling it away from you until it is all wrapped up.
  14. Make another roll as before using a garlic chive, capsicum, vegetable and herb mix and this time add some chicken
  15. Then make another roll using garlic chive, capsicum, vegetable and herb mix and prawns
  16. Repeat making all 3 types of rolls until filling is used up
  17. To make the dipping sauce peel and finely chop the garlic and place into the small serving bowl with the sugar, rice vinegar, fish sauce and the juice of lemon/lime.
  18. Arrange Vietnamese rolls on a serving plate with homemade/optional bought dipping sauce.
  19. These can be stored for 3 hours– cover with cling wrap/damp tea towel to prevent drying out


  • To make this gluten free use rice noodles
  • Add avocado, beef, salmon or any of your favourite fresh food combinations