Vietnamese Rice Paper Rolls

The sun is out and my mood is improving already. I'm already inspired to swap up my comfort meals for some sunshine food and these rice paper rolls are the perfect choice on a warm day. An alternative to traditional deep fried Chinese spring rolls, these are raw and filled with a selection of colourful and tasty herbs, veggies and noodles. I serve mine with a creamy peanut and soy dipping sauce - healthy, yummy and nutritious so you can feel positively virtuous snacking on these little bites any time of the day!




Rice Paper Wraps

1 Small Pack Vermicelli Rice Noodles

1/2tsp Sesame Oil

1/2tsp Chili Flakes

1/2 Cucumber

1 Large Carrot

1/4 White Cabbage

1/4 Red Cabbage

1 Bell Pepper

Handful of Coriander/Mint


2 Limes 



2tbsp Peanut Butter

1tbsp Hoisin Sauce

1tsp Soy Sauce

Squeeze of Lime

Pinch Chili Flakes




Begin by prepping the vegetables and soaking the noodles. Place the rice noodles in a bowl and pour over boiling water. Allow to soften for 2-3 minutes and drain. Add the sesame oil and chili flakes and toss together.

Scoop out the seeds of the cucumber and finely slice into strips. Use a box grater to grate the carrot and finely shred the cabbages. Slice the bell pepper into thin strips and place all the prepped vegetables into bowls in front of you (like a production line). 

Take a shallow dish and fill with warm water. Use this to soften your rice paper wrap -place in the water and turn it every few seconds until it becomes soft (but not too soft as it can tear). Place your wrap onto a plastic chopping board. Halfway down the wrap, place a few herb leaves and top with a lettuce leaf. Directly under the lettuce, place a few shards of carrot, cucumber, pepper, cabbage and a few noodles (do not overfill as this will prevent you rolling neatly). Bring the bottom of the wrap up to cover the noodles and vegetables. Fold the two sides of the wrap in (like a burrito) and roll up, taking care to tuck everything in neatly and without tearing the roll. Serve these whole or cut them in half to see the beautiful filling.

To make the peanut sauce, mix the peanut butter with the hoisin sauce. Now add the lime and soy sauce along with the chili flakes and mix to combine. If the dip is too thick, add some water to loosen.