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Vietnamese Rice Paper Rolls

Fresh Vietnamese spring rolls filled with prawns, rice noodles, and herbs. Served with addictive peanut dipping sauce.

Ingredients

Scale
  • 7–14 rice paper sheets (22cm/8.5").
  • 11 cooked prawns.
  • 50g dried vermicelli noodles.
  • 7 soft lettuce leaves.
  • 14 mint leaves.
  • 1 cup bean sprouts.
  • 1 tablespoon peanut butter.
  • 2 tablespoons hoisin sauce.
  • 1 1/2 tablespoons white vinegar.
  • 1/3 cup milk.
  • 1 garlic clove, minced.
  • 1/2 teaspoon chili paste (optional).

Instructions

  1. Mix peanut sauce ingredients, microwave 30 seconds, stir until smooth.
  2. Soak vermicelli in warm water 2 minutes, drain.
  3. Halve and devein prawns.
  4. Bundle vermicelli and sprouts in lettuce leaves.
  5. Dip two rice papers together in warm water for 2 seconds.
  6. Place prawns and mint on top portion.
  7. Add lettuce bundle in middle.
  8. Fold sides in, roll up tightly from bottom.
  9. Serve with peanut sauce.

Notes

Use two rice papers for easier handling.
Can make 6 hours ahead.
Wrap individually if storing.
Great for DIY party setup.

  • Author: Chef Stella

Nutrition

  • Calories: 135
  • Fat: 1 g
  • Carbohydrates: 19 g
  • Protein: 12 g