Vietnamese Rice Paper Rolls

With Summer approaching and the weather warming up these tasty little rolls are ideal for a picnic or snack.  I also wanted to make a dish that my new sister in law could make for my brother.  She always looks at the recipes but can’t make them because they are either meat, or very indulgent!  My brother is the healthy one in the family, so I wanted to make my “raw” dish, a recipe which would be suitable for him.


1 medium carrot cut into matchsticks

50 gm bean sprouts

50 gm snow pea sprouts

½ cup loosely packed fresh coriander leaves

1 cos lettuce, leaves separated

½ T/s finely grated fresh ginger

100gm tofu, cut into 6 slices

6 x 21 cm rice paper rounds


Dipping sauce


2 tablespoons lime juice

1 tablespoon fish sauce

1 tablespoon grated palm sugar

1 fresh small red thai chilli, chopped finely


Combine all the dipping sauce ingredients in a small mixing bowl and set aside.

Prepare vegetables and tofu as shown in picture below.  Trim lettuce so that it is smaller than the rice paper rolls.


Dip one rice paper round into a bowl of warm water until soft, place it on a damp clean cloth.

Top the rice paper with one lettuce leaf, add a slice of tofu and then the remaining salad items.


Roll the ingredients tightly in the lettuce and then enclose in the rice paper roll.

Dipping Sauce

Serve with dipping sauce.

Vietnamese Rice Paper Rolls-5