Fresh, Healthy, and Handy Vietnamese Rice Paper Rolls Recipe

Vietnamese rice paper roll is a Vietnamese dish traditionally consisting of pork, prawn, vegetables, rice noodles, and other ingredients wrapped in Vietnamese rice paper. Rice papers are a staple of Vietnamese cuisine. Made from rice starch, they're a healthier alternative to deep-fried spring rolls, and are gluten free.

Vietnamese rice paper rolls are considered to be a very popular appetizer with customers in Vietnamese restaurants. It will also be great as an easy, light lunch. These rolls are so fresh, healthy and handy.

Here’s the Vietnamese Rice Paper Rolls recipe just for you:


  • 1 cup shredded barbecued chicken (you may use cooked prawns or cooked pork fillet instead of chicken)
  • 60 gram rice vermicelli or rice noodles
  • 1/2 cup shredded Chinese cabbage (wombok)
  • 1/2 cup bean sprouts, trimmed
  • 1 small red capsicum, thinly sliced
  • 1/3 cup fresh mint leaves
  • 1/2 cup fresh coriander leaves
  • 1 lime, juiced
  • 1 tablespoon fish sauce
  • 12 x 22 cm rice paper rounds
  • Sweet chili sauce, to serve


  1. Bring a medium saucepan of water to the boil. Boil rice noodles for 3 to 5 minutes, or until al dente, and drain. Rinse thoroughly with cold water so they don't stick together.
  2. Combine chicken, rice noodles, cabbage, bean sprouts, capsicum, mint, 1/3 cup coriander, 2 tablespoons lime juice, and fish sauce in a large bowl.
  3. Place 1 rice paper round in a medium bowl of lukewarm water for 15 seconds or until just soft. Place on a clean tea towel or paper towel.
  4. Arrange 1/4 cup of the chicken mixture along the center of rice paper round, leaving about 5cm of the wrapper uncovered on each side. Fold in uncovered sides of wrapper, then tightly roll to enclose the filling. Repeat with remaining rice paper rounds and filling. Serve with sweet chili sauce and remaining coriander.

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