Rice Paper Rolls Recipe

These fresh and vibrant rice paper rolls are perfect for family fun in the kitchen.

Filled with crisp veggies, bean sprouts, and vermicelli, they’re light, tasty, and customizable. Pair them with a tangy dipping sauce for extra flavour, and enjoy these wholesome treats together!

Ingredients

250g bean vermicelli
8 rice paper (spring roll) wrappers
1 carrot, peeled and julienned
1 punnet bean sprouts
1 red capsicum, thinly sliced
1/2 head iceberg lettuce, shredded
1 bunch Vietnamese mint, shredded

Dipping sauce (optional):

1 tbsp sweet chilli sauce
1/2 tbsp white vinegar
1/2 tbsp fish sauce

Method

Soak vermicelli noodles as per packet directions till soft.
Taking just one at a time, soften rice paper in large shallow bowl of warm water until pliable.
Transfer softened rice paper to a damp tea towel and lay flat.
Lay a small amount of each ingredient on centre of rice paper allowing a margin all around for
rolling.
Roll into a parcel and set aside on a plate.
Serve with or without dipping sauce.