Jump to Recipe Jump to Video Print Recipe

Vietnamese rice paper rolls always remind me of the vibrant food markets in Ho Chi Minh City, where the air is thick with the scent of fresh herbs and the sound of bustling motorbikes. I remember sitting at a little wooden table and watching a woman assemble these rolls with such speed and grace. They were so fresh and translucent that you could see every bright green mint leaf and pink prawn tucked inside.

I love making these during the warmer months because they are incredibly light and refreshing. Unlike fried spring rolls, these are all about the crunch of raw vegetables and the delicate chew of the rice paper. They are essentially a handheld salad, and there is something so satisfying about the clean, crisp flavors.

The real star of the show is the dipping sauce. It is a perfect balance of sweet, sour, and spicy that ties all the ingredients together. I have found that the secret to a great roll is not overstuffing them. If you keep the fillings manageable, the rice paper stays taut and easy to handle.

These rolls have become my favorite appetizer for summer gatherings or a quick, healthy lunch when I want something that feels nourishing. They are bright, beautiful, and always a hit with anyone who tries them.

Vietnamese Prawn and Mint Rice Paper Rolls

These Vietnamese prawn and mint rice paper rolls are light, refreshing, and perfect for warm days or when you want something fresh but satisfying. I learned to make these at home after enjoying them at Vietnamese family-run cafés, where everything tasted vibrant and clean. They have since become one of my go-to dishes for sharing with friends, especially because everyone can customize their own rolls.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Total Time 30

Servings: 2 people

Course: Lunch, Side Dish, Snack

Cuisine: Vietnamese

Ingredients Equipment Method Video Notes

Ingredients

Dipping Sauce:

2 tbsp cold water
4 tbsp hot water
1 tbsp white sugar
1 tbsp rice wine vinegar
2 pieces small fresh red chillies finely chopped
1 tbsp garlic finely diced or minced
1/2 tbsp fresh coriander leaves chopped

Rice Paper Rolls:

250 gram raw prawns
250 gram mixed vegetables carrots, baby spinach, red cabbage, cut into thin strips
100 gram Vietnamese rice stick (3mm) or rice vermicelli noodles
1 pack rice paper sheets 16cm

Equipment

1 large pot to boil water
1 large bowl to mix ingredients

Method

Prepare the dipping sauce: In a bowl, mix all dipping sauce ingredients together. Adjust sweetness or acidity to taste and set aside.
Cook the prawns: Bring a pot of water to the boil. Add prawns and cook until they turn pink. Immediately transfer prawns to a bowl of cold water to stop the cooking process. Drain and set aside.
Cook the noodles: Boil a small pot of water and cook the rice stick noodles according to package instructions. Drain and set aside.
Prepare the rolling station: Fill a large bowl with warm water. Prepare a large flat plate for assembling the rice paper rolls.
Soften the rice paper: Dip one rice paper sheet into the warm water for a few seconds until just softened. Lay it flat on the plate.
Fill the rice paper: Place prawns, vegetables, and noodles in the lower center of the rice paper.
Roll: Fold the bottom edge over the filling, then fold the left and right sides inward like an envelope. Roll tightly to seal.
Serve: Repeat with remaining ingredients and serve immediately with the dipping sauce.

Video

Notes

Add fresh mint or Thai basil for extra fragrance if available.
Do not oversoak rice paper or it may tear.
Rolls are best eaten fresh but can be covered with a damp cloth for short storage.