Vietnamese Rice Paper Rolls – fresh, summer-ready recipe! Rice Paper Rolls are just so perfect for summer – light, refreshing and BRIGHT! And the best part, completely customizable. The fact that rice paper rolls look so delicate also makes them slightly intimidating to prepare. But in reality, once you get past your initial fears, making these rolls could not be any easier, and literally 1 minute to wrap each roll.
You can make these completely gluten-free by using lots of shredded veggies and a meat option or even included rice or soba noodles. You can also swap the prawns for grilled tofu or halloumi for a vegetarian version. Just keep the flavours fresh. And since rice paper is very delicate, use fine cuts, and nothing too chunky or saucy.
Check out these summer-perfect recipes –
Coconut Rice bowl with mango relish
Jackfruit Carnitas with mango salsa
BBQ Chickpea Wraps
Oats and Mango Pancakes
My favourite Prawn recipes –
Prawn Caldine curry
Coconut Prawn curry
Ingredients for Vietnamese Rice Paper Rolls – for 10 rolls
- Rice Paper Sheets – 10 (I used 16cm ones, check these out)
- Prawns – 15, medium-sized
- Sesame oil – 2 tbsp
- Garlic, minced – 1 tsp
- Salt – to taste
- Cucumber, sliced – 1/2 cup
- Carrots, sliced – 1/2 cup
- Red bell pepper, sliced – 1/2 cup
- Yellow bell pepper, sliced – 1/2 cup
- Sweet chili dipping sauce – 1/4 cup (I used a bottle of Maepronom)
Method
- Start by prepping the prawns – wash and pat dry. Season with salt and set aside for 10 minutes.
- Heat the oil in a pan, add garlic and stir for 30 seconds. Add in the prawns and cook for approximately 1 minute on both sides, the prawns should curl up and be a beautiful pink. Prawns cook very, very quickly and you don’t want to overcook them and make them rubbery.
- Cool them down for 5-10 minutes and slice each piece in half.
- Take some lukewarm water in a shallow plate or bowl. Dip the rice paper sheet in for about 15 seconds. Transfer to a wet chopping board, this would make it easier to work the rice paper without breaking it.
- Place your 3-4 pieces of each of the sliced veggies, 3 pieces of the halved prawns, and roll it all up. Refer to the video below –
- Repeat for all and dip the Vietnamese Rice Paper Rolls in some sweet chilli sauce and enjoy!
Vietnamese Rice Paper Roll
Materials
- 10 Rice Paper Sheets
- 15 Prawns Medium-sized
- 1 tsp Garlic minced
- 2 tbsp Sesame oil
- ½ tsp Salt
- ½ cup Carrots sliced
- ½ cup Cucumber sliced
- ½ cup Red Bell pepper sliced
- ½ cup Yellow Bell Pepper sliced
- ¼ cup Sweet chilli sauce
Instructions
- Start by prepping the prawns – wash and pat dry. Season with salt and set aside for 10 minutes.
- Heat the oil in a pan, add garlic and stir for 30 seconds. Add in the prawns and cook for approximately 1 minute on both sides, the prawns should curl up and be a beautiful pink. Prawns cook very, very quickly and you don't want to overcook them and make them rubbery. Cool them down for 5-10 minutes and slice each piece in half.
- Take some lukewarm water in a shallow plate or bowl. Dip the rice paper sheet in for about 15 seconds.
- Transfer to a wet chopping board, this would make it easier to work the rice paper without breaking it.
- Place your 3-4 pieces of each of the sliced veggies, 3 pieces of the halved prawns, and roll it all up.
- Repeat and enjoy with sweet chilli sauce!
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