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Vietnamese Rice Paper Wraps Vietnamese Rice Paper Wraps


:Vicky Ratnani

Recipe Servings


Recipe Cook Time

:15 Minutes

Julienned vegetables, glass noodles and fish sauce dressing wrapped in rice paper.

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  • For the spring rolls:

    4 rice paper

    1 cup glass noodles or mung bean noodles

    1/2 radish, shredded

    1/2 carrot, shredded

    1/2 cucumber, shredded

    1 tsp fish sauce

    1 tsp soy sauce

    1 tsp lime juice

    1 tsp toasted crushed peanuts

    2-3 mint leaves

    2-3 large Iceberg lettuce leaves

    Black pepper, to taste

    Salt, to taste

    For the dipping sauce:

    3 Tbsp fish sauce

    1 red chilli, chopped

    1 Tbsp lemon juice


For the spring rolls:

Salad: Mix together glass noodles, radish, carrot, cucumber, fish sauce, soy sauce, toasted peanuts, mint and lime juice. Add salt and pepper to taste.

On a wet kitchen towel, lay out the rice wrappers. Layer the iceberg lettuce on to the rice wrapper.

Pile the salad to the lower half of the rice paper and wrap to form a roll.

Cut into 4-5 pieces and serve with the dip.

For the dipping sauce:

Mix together all the ingredients. Serve.

Key Ingredients: Flat Noodles, Radish, Carrot, Cucumber, Fish Sauce, Soya Sauce, Lemon Juice, Peanuts, Mint Leaves, Lettuce, Black Pepper, Salt, Red Chilli

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