Vietnamese-Australian Rice Paper Rolls
Fresh, translucent rice paper rolls packed with sweet prawns, tender pork, fragrant herbs, and vermicelli, served with a rich peanut hoisin dipping sauce.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 310 kcal
Equipment
- •Medium saucepan
- •Wide shallow bowl
- •Chopping board
- •Chef's knife
- •Small mixing bowl
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 10 g
- carbs
- 38 g
- fibre
- 3 g
- protein
- 18 g
- calories
- 310 kcal
Instructions
- 1
Cook the rice vermicelli in boiling water for 3 minutes until tender, then drain and rinse under cold tap water.
- 2
Simmer the pork belly in salted boiling water for 20 minutes until cooked through, then cool completely and slice thinly.
- 3
Fill a wide shallow bowl with warm water to soften the rice paper sheets.
- 4
Submerge one rice paper sheet in the warm water for 5 seconds, then lay it flat on a damp board.
- 5
Arrange a small handful of vermicelli, cucumber matchsticks, mint, coriander, and pork slices across the bottom third of the wrapper.
- 6
Fold the bottom edge over the filling snugly, then fold both sides inward towards the centre.
- 7
Lay three prawn halves cut-side up across the fold so the bright pink colour faces outwards.
- 8
Roll the wrapper forward tightly into a neat cylinder to seal.
- 9
Repeat the rolling process with the remaining wrappers, herbs, noodles, pork, and prawns.
- 10
Whisk the hoisin sauce, peanut butter, and warm water in a small bowl until smooth, then scatter with crushed peanuts.
Chef's tips
Do not over-soak the rice paper sheets in warm water; they continue to soften on the board. Work on a damp tea towel or plastic chopping board to prevent the wrappers from sticking and tearing.
Ingredient substitutions
- pork belly → poached chicken breast
- cooked tiger prawns → firm tofu strips for a vegetarian alternative
- hoisin sauce → sweet chilli sauce mixed with lime juice
Storage
Store rolls separated by baking paper in an airtight container lined with a damp paper towel in the fridge for up to 1 day.
Reheating
Serve chilled or at room temperature; do not microwave or heat rice paper rolls.
Common mistakes to avoid
- •Soaking the rice paper wrappers for too long, making them mushy and prone to tearing.
- •Overfilling the wrappers, which makes them burst during rolling.
- •Letting finished rolls touch each other on the platter, causing them to stick together.
Serving suggestions
Cooked Vietnamese-Australian Rice Paper Rolls?
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