Bright, fresh and full of flavour, these Vietnamese rice paper rolls make a great canapé, snack or light lunch.


  • 8 large round Rice Paper wrappers

  • 8 cooked prawns, chicken, salmon, tofu or avocado

  • 6-8 lettuce leaves, shredded

  • 1 cup red cabbage, shredded

  • 16 fresh basil leaves

  • ½ cup fresh mint leaves

  • 1 small Lebanese cucumber halved lengthways, then thinly sliced on diagonal

  • 1 small carrot, grated

  • 1 spring onion, thinly sliced

  • Vietnamese dipping sauce 

  • 2 tablespoons Hoisin sauce

  • 2 Tbsp peanut butter

  • 1 tsp Sesame Oil

  • 2 Tbsp tamari

  • Sesame seeds, toasted, to garnish


  • 1.

    To wrap the rolls, soften the rice paper wrappers in hot water (10-30 seconds), shake off any excess water then transfer to a clean damp tea towel

  • 2.

    Working quickly, top with a 1 cooked prawn (or other), a little cucumber, carrot, lettuce, cabbage, 2 basil leaves, spring onion and coriander in the middle and roll up to form a cylinder, tucking in the sides as you go

  • 3.

    Place on a tray lined with baking paper and cover with a damp tea towel while you make the remaining rolls

  • 4.

    To make the dipping sauce: place all the ingredients in a bowl and stir until combined

  • 5.

    Garnish with sesame seeds and serve

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Posted by Helena18Report
Will definitely give this a go.
Posted by BatiaReport
Sounds great, should taste fresh and clean .
Sure will make it!