How to make Vietnamese rice paper rolls
Vietnamese cuisine is known for well-balanced flavours and textures, and these rice paper rolls are no exception.
- 1 tablespoon peanut oil
- 2 chicken breast fillets (340g)
- 24 x 17cm-square rice paper sheets
- 1 red capsicum (150g), sliced thinly
- 1 1/4 cup (100g) bean sprouts
- 1 cup firmly packed fresh mint leaves
- 1 cup firmly packed fresh coriander leaves
- Dipping sauce
- 1 clove garlic, crushed
- 2 tablespoon fish sauce
- 1/4 cup (60ml) lime juice
- 1/4 cup (60ml) oyster sauce
- 1/4 cup (65g) finely grated palm sugar
- 2 fresh small red thai chillies, chopped finely
- Make dipping sauce. Combine ingredients in small saucepan; stir over medium heat until sugar dissolves. Refrigerate until cold.
- Heat oil in small frying pan; cook chicken until browned all over and cooked through. Stand 10 minutes; slice thinly into 24 pieces.
- Place one sheet of rice paper in medium bowl of warm water until just softened; carefully lift from water. Place on board; pat dry with absorbent paper. Position rice paper in diamond shape; place chicken slice vertically down centre of rice paper, top with capsicum, sprouts, mint and coriander. Fold bottom corner over filling; roll rice paper from side to side to enclose filling. Repeat with remaining rice paper sheets and filling.
- Serve Vietnamese rice paper rolls cold with dipping sauce.
In these rolls, the fresh crunch of mint and capsicum is paired with a tangy dipping sauce, creating a fun contrast for your tastebuds. Pop these into a lunch box, or make a platter for your next party.
Are you looking for more Vietnamese recipes or finger food ideas for entertaining?
Method
Make dipping sauce.
Combine ingredients in small saucepan; stir over medium heat until sugar dissolves. Refrigerate until cold. Heat oil in small frying pan; cook chicken until browned all over and cooked through.
Stand 10 minutes; slice thinly into 24 pieces. Place one sheet of rice paper in medium bowl of warm water until just softened; carefully lift from water.
Place on board; pat dry with absorbent paper. Position rice paper in diamond shape; place chicken slice vertically down centre of rice paper, top with capsicum, sprouts, mint and coriander.
Fold bottom corner over filling; roll rice paper from side to side to enclose filling. Repeat with remaining rice paper sheets and filling.
Serve Vietnamese rice paper rolls cold with dipping sauce.
Flavour variations
For more flavours, see our collection of fresh fillings for rice paper rolls.
Vietnamese rice paper roll cooking tips
- Work with one piece of rice paper at a time.
- Place the rice paper in warm water until it is softened. The time this takes depends on the temperature of the water. If it’s too hot, your rice paper could soften too quickly and break up. Too cold, and it could take a very long time.
- Carefully put the rice paper on a board or damp tea towel (which helps stop it sticking) and add the filling to the centre.
- You can dip your hands in the water to prevent them sticking if the rice paper is becoming too sticky.