Go Back

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 minutes
Cook Time 10 minutes
Total Time 30 minutes
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
 

  1. Prepare the dipping sauce: In a bowl, mix all dipping sauce ingredients together. Adjust sweetness or acidity to taste and set aside.
  2. 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.
  3. Cook the noodles: Boil a small pot of water and cook the rice stick noodles according to package instructions. Drain and set aside.
  4. Prepare the rolling station: Fill a large bowl with warm water. Prepare a large flat plate for assembling the rice paper rolls.
  5. 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.
  6. Fill the rice paper: Place prawns, vegetables, and noodles in the lower center of the rice paper.
  7. Roll: Fold the bottom edge over the filling, then fold the left and right sides inward like an envelope. Roll tightly to seal.
  8. 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.
QR Code linking back to recipe