Vietnamese rice paper rolls are one of my favorite appetizers or side dishes. They’re so refreshing, easy to prepare, and gluten-free. They’re best dipped together with Vietnamese peanut sauce and NUOC CHAM (Vietnamese chili sauce). They’re so delicious, you won’t be able to stop eating them.
Tips for rice paper rolls:
- PRO-TIP to cook the shrimp. Add the shrimp to the boiling water. Cook them for 1 minute and pour off the water. This way the shrimp will taste sweet and umami.
- Pick up the papers as soon as they soften, about 2 to 3 seconds. If they absorb too much water, they’ll break easily and not flatten.
- You can use smooth or crunchy peanut butter. If the peanut butter is relatively thick, you need to add more milk. If it’s thinner, add less milk.
What do you need:
- 10 sheets of 22cm/8.5″ round rice paper
- 10 medium or small size cooked prawns/shrimp
- 50g / 1.5 oz dried vermicelli noodles
- one cucumber, finely sliced thin strips
- half carrots, finely sliced thin strips
- 20 basil or mint leaves
- lettuce leaves – soft leaf lettuce
VIETNAMESE PEANUT DIPPING SAUCE
- 2~3 tbsp peanut butter
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 garlic clove, minced
- 1 tbsp white vinegar (or lime juice)
- 100 ml milk
How to make:
- Cook the shrimp with boiling water. Drain the water and let them drain. Peel them when they are cold. Cut them crosswise into 2 slices. Set aside.
- Soak the vermicelli in hot water for 2 minutes. Drain and set aside.
- Wash the vegetables and cut the cucumbers and carrots into thin strips.
- Prepare a large container or plate larger than the rice papers. Pour some warm water into it.
- Soak one piece at a time in warm water for 2 seconds, picking them up immediately when they soften.
6. Lay them flat on a clean table and place lettuce, vermicelli, carrots and cucumbers in that order under the center line of the rice paper.
7. Place 3 leaves of basil or mint next to them.
8. Place 3 pieces of shrimp on the top line of the rice paper.
9. Fold the rice paper from the bottom to the vegetables, fold 2 sides inward, and then roll it up. The rice paper is sticky, it will seal itself.
10. Repeat the steps to make the following rice paper rolls.
11. Serve immediately with peanut dip and NUOC CHAM (Vietnamese chili sauce).
What goes well with rice paper spring rolls:
Thai Chicken Satay With Peanut Sauce
Vietnamese Caramelized Pork Bowls
Mixed Vegetable Pickle
Egg Foo Young
Potstickers
Marinated Cucumber Salad
More Vietnamese food:
Easy Vietnamese Caramelized Pork Bowls
Vietnamese Noodles with Lemongrass Chicken
Vietnamese rice paper rolls are one of my favorite appetizers or side dishes. They're so refreshing, easy to prepare, and gluten-free. They're best dipped together with Vietnamese peanut sauce and NUOC CHAM (Vietnamese chili sauce).
Ingredients
- 10 sheets of 22cm/8.5″ round rice paper
- 15 medium size cooked prawns/shrimp
- 50 g / 1.5 oz dried vermicelli noodles
- 1 cucumber, finely sliced thin strips (optional)
- 1/2 carrots finely sliced thin strips (optional)
- 20 basil or mint leaves
- lettuce leaves – soft leaf lettuce lettuce
VIETNAMESE PEANUT DIPPING SAUCE:
- 2~3 tbsp peanut butter, (Note 1)
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 glove garlic, minced
- 1 tbsp white vinegar (or lime juice)
- 100 ml milk (Note 1)
Instructions
- Cook the shrimp with boiling water. Drain the water and let them drain. Peel them when they are cold. Cut them crosswise into 2 slices. Set aside. (Note 2)
- Soak the vermicelli in hot water for 2 minutes. Drain and set aside.
- Wash the vegetables and cut the cucumbers and carrots into thin strips.
- Prepare a large container or plate larger than the rice papers. Pour some warm water into it.
- Soak one piece at a time in warm water for 2 seconds, picking them up immediately when they soften. (Note 3)
- Lay them flat on a clean table and place lettuce, vermicelli, carrots and cucumbers in that order under the center line of the rice paper.
- Place 3 leaves of basil or mint next to them.
- Place 3 pieces of shrimp on the top line of the rice paper.
- Fold the rice paper from the bottom to the vegetables, fold 2 sides inward, and then roll it up. The rice paper is sticky, it will seal itself.
- Repeat steps to make the following rice paper rolls.
- Serve immediately with peanut dip and NUOC CHAM (Vietnamese chili sauce).
Tips & Notes:
- You can use smooth or crunchy peanut butter. If the peanut butter is relatively thick, you need to add more milk. If it’s thinner, add less milk.
- PRO-TIP to cook the shrimp. Add the shrimp to the boiling water. Cook them for 1 minute and pour off the water. This way the shrimp will taste sweet and umami.
- Pick up the papers as soon as they soften, about 2 to 3 seconds. If they absorb too much water, they’ll break easily and not flatten.
- Check my previous post for how to make NUOC CHAM (Vietnamese chili sauce).
DID YOU MAKE THIS RECIPE?I love hearing how it turned out! Leave me a comment and make sure to leave a rating below.
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