These rice paper rolls are incredibly versatile, customizable, and fun to make. They don’t require any cooking (besides preparing the protein and noodles), making them a great choice for hot days or quick meals. The combination of crunchy vegetables, fragrant herbs, and savory protein wrapped in delicate rice paper creates a refreshing dish that feels both wholesome and delicious. Plus, they’re naturally gluten-free and can be made vegetarian or vegan.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Rice paper wrappers
Cooked shrimp, tofu, or grilled chicken
Vermicelli rice noodles
Carrots (julienned)
Cucumber (julienned)
Lettuce leaves or butter lettuce
Fresh herbs (mint, cilantro, Thai basil)
Bean sprouts (optional)
Dipping sauce (like hoisin-peanut sauce or nuoc cham)
Directions
Cook vermicelli noodles according to package instructions. Rinse with cold water and drain.
Prepare all fillings: slice shrimp in half lengthwise, julienne the vegetables, and wash the herbs and lettuce.
Fill a shallow dish with warm water. Dip one rice paper wrapper in the water for about 5 seconds, then place it on a clean surface or damp towel.
Arrange lettuce, noodles, herbs, vegetables, and protein in the bottom third of the wrapper.
Fold the sides inward, then roll tightly from the bottom up, like a burrito.
Repeat with remaining ingredients.
Serve with your preferred dipping sauce.
Servings and timing
This recipe makes about 8 rolls, serving 4 people (2 rolls each). Preparation time is approximately 30 minutes. No additional cooking time is required aside from prepping noodles and protein.
Variations
Vegan Version: Use tofu or tempeh instead of shrimp or meat.
Spicy Rolls: Add thin slices of chili or a dash of sriracha inside each roll.
Fruit Addition: Add mango or avocado slices for a sweet and creamy twist.
Noodle-Free Rolls: Skip the noodles and double the veggies for a low-carb option.
Storage/Reheating
Rice paper rolls are best enjoyed fresh but can be stored for up to 1 day. Wrap each roll tightly in plastic wrap to keep them from drying out and refrigerate. Do not freeze. To refresh slightly hardened rolls, lightly dab with a damp paper towel. Reheating is not recommended, as the texture of rice paper changes with heat.
FAQs
What are Vietnamese rice paper rolls made of?
They are made of rice paper filled with rice noodles, fresh vegetables, herbs, and a protein like shrimp, tofu, or chicken.
How do I keep rice paper from tearing?
Soften the rice paper just until pliable and handle it gently. Don’t overfill the roll and keep your surface slightly damp.
Can I make them ahead of time?
Yes, but for the best texture, make them no more than a few hours in advance and keep them tightly wrapped to prevent drying.
What sauce goes well with these rolls?
Popular options include hoisin-peanut sauce and nuoc cham, a sweet-sour Vietnamese dipping sauce made with fish sauce, lime, sugar, and chili.
Can I skip the noodles?
Yes, the noodles add bulk and texture but aren’t essential. You can replace them with more veggies or skip for a lighter roll.
Are they gluten-free?
Yes, as long as the dipping sauce is also gluten-free. Always check ingredient labels to be sure.
Can I use different vegetables?
Absolutely. Bell peppers, red cabbage, avocado, or radish are all great additions.
Do I need to cook the rice paper?
No, rice paper just needs to be briefly soaked in warm water to soften it before rolling.
Can I store leftover rice paper?
Unused dry rice paper should be kept in an airtight container or its original packaging in a cool, dry place.
What’s the best way to serve these?
Serve chilled or at room temperature with a dipping sauce, either as a starter, party platter, or light meal.
Conclusion
Vietnamese Rice Paper Rolls are a beautiful balance of flavor, texture, and freshness. With endless ways to customize them and no need for complicated cooking, they make healthy eating easy and enjoyable. Whether you’re making them for a meal, a snack, or a gathering, these rolls are sure to impress and satisfy.
Vietnamese Rice Paper Rolls are fresh, vibrant, and versatile wraps filled with noodles, vegetables, herbs, and protein, served with a flavorful dipping sauce. They make a healthy, gluten-free meal or appetizer that’s easy to customize and assemble.
1 cup cooked shrimp, tofu, or grilled chicken (sliced)
4 oz vermicelli rice noodles
1 carrot, julienned
1/2 cucumber, julienned
8 lettuce leaves or butter lettuce
1/2 cup fresh herbs (mint, cilantro, Thai basil)
1/2 cup bean sprouts (optional)
Dipping sauce (hoisin-peanut sauce or nuoc cham)
Instructions
Cook vermicelli noodles according to package instructions. Rinse with cold water and drain well.
Prepare all fillings: slice shrimp or tofu, julienne carrots and cucumber, and wash herbs and lettuce.
Fill a shallow dish with warm water. Dip one rice paper wrapper in the water for about 5 seconds, then lay it flat on a clean surface or damp towel.
Layer a lettuce leaf, noodles, herbs, vegetables, and protein on the bottom third of the wrapper.
Fold the sides inward and roll tightly from the bottom up, like a burrito.
Repeat the process with the remaining ingredients.
Serve immediately with your preferred dipping sauce.
Notes
Use tofu or tempeh for a vegetarian or vegan option.Add mango or avocado for a sweet and creamy twist.Wrap leftovers in plastic wrap to prevent drying out.Do not freeze rice paper rolls.Serve chilled or at room temperature for best texture.
