Vietnamese rice paper rolls

Vietnamese rice paper rolls



  • 12 x 22cm round rice papers
  • 1 Lebanese cucumber, cut into short thin strips
  • 1 small red capsicum, cut into short, thin strips
  • 1 large carrot, cut into short thin strips
  • 1 small avocado, cut into short thin slices
  • 50 grams snow pea sprouts, ends trimmed
  • 3/4 cup coriander leaves
  • 3/4 cup mint leaves
  • 55 grams unsalted roasted peanuts, finely chopped
  • 3 tablespoons Maggi Sweet Chilli Sauce
  • 1 1/2 tablespoons soy sauce
  • 3 tablespoons fresh lime juice


Method – makes 12

These rice-paper rolls can be made a few hours in advance.

Simply cover with damp paper towels, the plastic wrap, and refrigerate.

To make the dipping sauce, combine all sauce ingredients in a bowl. Set aside.

Place all the ingredients for the rice paper rolls on a bench.

Half-fill a large bowl with warm water.

Dip one wrapper in the water for 20 seconds, or until it is just soft.

Drain off excess water and place on a clean surface.

Place a few pieces of each of the remaining ingredients on the wrapper, about 3cm (1å_ in) from the base.

Fold up the bottom of the wrapper.

Fold in the sides and roll up to enclose filling.

Place on a tray and cover with damp paper towels.

Repeat with the remaining wrappers and filling ingredients.

Serve rice-paper rolls with the dipping sauce


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