How to make rice paper rolls

These rolls are really healthy and not fried.


  •  Serves: 8  
  • 60g rice vermicelli or rice noodles
  • 8 rice paper wrappers
  • 8 large cooked prawns, peeled, deveined and cut in half, use avocado and cucumber for vegetarian option
  • 1 1/3 tablespoons chopped fresh Thai basil
  • 3 tablespoons chopped fresh mint leaves
  • 3 tablespoons chopped fresh coriander leaves
  • 2 lettuce leaves, chopped

 Dipping sauce

  • 1 tablespoon fish sauce (use Tamari for vegetarian option)
  • 1/4 cup water
  • 2 tablespoons fresh lime juice
  • 1 clove garlic, finely chopped
  • 2 tablespoons palm sugar
  • 1 red chilli finely diced


  1. Bring a medium saucepan of water to the boil. Boil rice noodles for 3 to 5 minutes, or until al dente, and drain. Rinse thoroughly with cold water so they don’t stick together.
  2. Fill a large shallow bowl with warm water. Dip one wrapper into the water for 1 second to soften. Lay wrapper on the bench and place 2 prawn halves, a handful of noodles, basil, mint, coriander and lettuce in a row across the centre, leaving about 5cm of the wrapper uncovered on each side.
  3. Fold in uncovered sides of wrapper, then tightly roll to enclose the filling. Repeat with remaining rolls. Click here for picture instructions: How to Wrap Rice Paper Rolls
  4. In a small bowl, mix the fish sauce, water, lime juice, garlic, palm sugar and chilli.
  5. Serve the rice paper rolls with the fish sauce.