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Han Noi Style Crispy Rice Paper Roll with Nuoc Mam Dipping Sauce

Hot new Melbourne star and co-owner of Coda, Adam D’Sylva is the go-to man for fresh, lively streetwise but-glam Vietnamese food. Explore the world of fish sauce, fresh betel leaves and tropical sugarcane as you discover just how fresh and fragrant (and fabulous) Vietnamese food can be in the hands of a very 21st century chef.


  • 350g pork shoulder, minced

  • 200g sweet turnip, diced

  • 2 eggs

  • 30g black fungus mushrooms

  • 100g vermicelli, rehydrated

  • 150g bean sprouts

  • 50g shallots

  • 1 clove garlic, crushed

  • fish sauce to taste

  • large round rice paper sheets, softened with water

  • egg white

  • vegetable oil for frying

  • Vietnamese mint

  • iceberg lettuce leaves

  • Nuoc Mam Dipping Sauce

  • 500ml water, hot

  • 250g castor sugar

  • 3 red banana chilli, finely diced

  • 10 cloves garlic, finely diced

  • 100ml rice wine vinegar

  • 150ml fish sauce


  • 1.

    Mix the pork, turnip, eggs, mushrooms, vermicelli, bean sprouts, shallots, garlic and fish sauce together well.

  • 2.

    Soften rice paper sheets by sprinkling each sheet with water and stacking on top of each other. Wrap in a damp tea towel.

  • 3.

    To roll – Place one whole rice paper sheet down and place half of another sheet on top. This is to create an extra layer to strengthen roll. Place some mixture on the double layered sheet, brush with egg white, fold sides in and roll in to a cigar shape.

  • 4.

    Repeat process until all mixture is used.

  • 5.

    Deep fry in hot vegetable oil until golden brown. Serve with sweet chilli sauce, mint leaves and lettuce.

  • 6.

    Nuoc Mam Dipping Sauce

  • 7.

    Dissolve sugar in hot water, add rest of ingredients and mix

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