Rice Paper Rolls

Choose from Tofu / Veg, Chicken or Classic Pork & Prawn

Light, fresh, and endlessly customisable with whatever is in the fridge

Ingredients

Essentials

• Rice paper sheets (Woolies, Coles and local asian grocery sells these)

• Rice vermicelli noodles

• Lettuce leaves or soft greens (larger pieces are bigger so keeps rice paper intact)

• Cucumber, sliced into batons

• Carrot, sliced into batons

Filling options

• Vegetarian: Fried tofu works perfectly, can add capsicum

• Chicken: Coles roast chicken or poached chicken breast, shredded

• Classic pork & prawn:

  • Cooked prawns, halved

  • Pork belly slices

  • Garlic chive (traditional flavour element)

Dipping sauce (Hoisin Peanut)

• 2 tbsp hoisin sauce

• 1 tbsp peanut butter

• 1 tbsp soy sauce

• 1 chopped red chilli

• Warm water to thin to desired consistency

Method

1. Prep fillings: Cook rice vermicelli according to packet instructions (don’t need to boil, soak in hot water then drain well after rinsing with cold water). Slice cucumber, carrot, lettuce, tofu, chicken, and (if using) pork belly and prawns.

2. Make the dipping sauce: Stir together hoisin, peanut butter, soy sauce, chopped chilli, and enough warm water to loosen into a smooth dipping consistency.

3. Soften the rice paper: Dip each sheet briefly into warm water until just pliable - not too soft. See tip below as there’s a method for doing this.

4. Assemble: Lay lettuce down first on the bottom leaving a small space to fold up, your chosen protein then noodles. Add cucumber, carrot for your veg option, and for the classic ones, don’t forget a strip of chive!

5. Roll: Fold the sides in, then roll tightly from the bottom up.

6. Serve: Enjoy fresh with your hoisin‑peanut dipping sauce.

TIP! Pour boiling water in a shallow dish or saucepan. When you wet the rice paper, never let it soak - use a swift motion to turn so the whole edge goes into water in a circle. Place shiny side down onto plate & note it will soften so don’t need a lot of water. Sometimes I reuse the soaking water for the noodles.

Different brands work better than others so experiment with a few or you can always go ask a vietnamese aunty for their go-to brands for vermicelli and rice paper.