Vietnamese Rice Paper Rolls

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These Vietnamese rice paper rolls are one of those dishes that bring people together — light, fresh, and fun to eat. They’ve got that satisfying crunch of raw veggies, soft vermicelli noodles, juicy prawns, and a creamy peanut dipping sauce that’s honestly hard to stop eating. I’ve made these for family dinners, picnics, and even potlucks — and they never last long on the table.

I used to think they were tricky to roll. But once I got the hang of it (thanks to a few handy tricks I’ll share below), I found them pretty relaxing to make. Like assembling edible little presents.

Why These Rolls Always Disappear Fast

Whenever I take a platter of these rolls to a friend’s house or put them out for guests, they’re the first thing to go. Even the hardcore meat lovers can’t resist them — they’re light but still satisfying.

What I love most is how clean and refreshing they taste. There’s nothing heavy going on here — just crisp veggies, a bit of protein, and loads of fresh herbs. It’s the kind of food that fills you up without slowing you down.

Honestly, this is the kind of recipe I lean on when I want something healthy that doesn’t feel like a compromise. No rich sauces or deep frying — just a clean, honest meal that happens to be good for you.

Not as Fiddly as You’d Think

I’ll be honest: I used to avoid making these at home because I thought they’d be fiddly and time-consuming. And while the first few might look a little loose or uneven, once you make 2 or 3, it really clicks.

The trick is in the prep. Get everything laid out — sliced veggies, herbs, noodles, prawns — and then it’s just assembly. If you’ve ever wrapped a burrito or rolled a blanket, you’ve got this.

I even make it a family-style setup now. I lay everything out on the table with a big bowl of warm water in the center, and everyone rolls their own. It’s part dinner, part activity — and always a hit.

Two Tips That Changed Everything For Me

When I first started rolling these, they’d tear or the fillings would poke out the sides. So I picked up a couple of helpful habits:

1. Wrap loose fillings in lettuce first

If you’re using bean sprouts, vermicelli, or thin veggies like carrots and cucumbers, tuck them into a small lettuce leaf before wrapping. This keeps everything neatly packed and prevents the rice paper from tearing.

2. Use two rice paper sheets when learning

I still do this sometimes. Doubling up gives you a little extra support, especially if your first roll comes out loose. The edges are slightly chewier, but not in a bad way — just a bit more bite.

My mom noticed the difference when I gave her some to try, but that didn’t stop her from polishing off half the batch. I even roped her in once to be my hand model when I was trying to shoot a video of these rolls. She was supposed to help with a few rolls. She stayed and ate them all.

Peanut Dipping Sauce That You’ll Want to Eat With a Spoon

The real magic here is the sauce. This Vietnamese-style peanut dipping sauce is a little creamy, a little tangy, and just sweet enough. It’s made with peanut butter and hoisin sauce, thinned out with milk (or water, but milk gives a lighter color), plus garlic, vinegar, and a touch of chilli.

If I’m being honest, I usually double the batch — half for dipping, and half that ends up mysteriously disappearing while I “taste-test.” It’s that addictive.

This sauce is quite different from Thai peanut sauces — lighter, not as rich — and it pairs beautifully with the freshness of the rolls.

Use It Like This: How I Serve It At Home

These rolls make a great light dinner on a hot day or a fun weekend lunch. I’ll often make a big platter, hand everyone a small bowl of dipping sauce, and let them snack away.

They’re also amazing for packed lunches. I’ll wrap each roll in parchment or plastic wrap, pop them into a container with some sauce on the side, and they’re good to go. They hold up surprisingly well for a few hours.

If you’ve got a party or picnic coming up, these are perfect. They don’t need reheating, they’re finger-friendly, and they look beautiful stacked on a platter.

Quick Ingredient Tips

• Rice paper wrappers: Soak them for just a few seconds — they’ll keep softening on the board. Don’t overdo it or they’ll tear too easily.
• Vermicelli noodles: I use thin rice noodles and just soak them in hot water until soft.
• Prawns: I slice them in half lengthwise and place them face-down on the rice paper so they show through after rolling. Makes them look extra pretty.
• Fresh herbs: Mint, cilantro, and Thai basil are all fantastic here. Don’t skip them — they make the flavor pop.

Make-Ahead Tip

If I’m prepping these for guests, I roll them a couple of hours in advance and cover them with a damp tea towel in the fridge. They stay soft and fresh. I wouldn’t go overnight — the rice paper can dry out or get gummy — but a few hours is just right.

You can prep all the fillings in advance though — that helps save time when it’s time to roll.

FAQs

Can I use chicken or tofu instead of prawns?
Absolutely. I’ve done shredded poached chicken, grilled pork, even pan-fried tofu. Just keep it thin and slice it so it fits in easily.

What if I tear the rice paper?
No worries — just wrap it again with another sheet. Or eat it as is. Wonky rolls still taste amazing.

Can I skip the dipping sauce?
You can, but I wouldn’t. The sauce ties everything together. If peanut butter isn’t your thing, a simple hoisin-lime dip or nuoc cham (Vietnamese fish sauce dip) works great too.

Can I make this low carb?
Yes — skip the vermicelli noodles and just load up on veggies and protein. I’ve done lettuce-wrapped shrimp with herbs, and it’s super light and crisp.

Hope this gave you that little push to finally try making these rice paper rolls at home. They’re easier than they look, super fun to make, and honestly — they’ve never once disappointed me.

Let me know how yours turn out. And if they’re not perfectly rolled? That just means more practice (and more peanut sauce). I’ll never complain about that.

Try other Vietnamese recipes:

• Vietnamese Noodle Soup
• Vietnamese Chicken Salad (Goi Ga Bap Cai)
• Vietnamese Garlic Noodles