These Vietnamese, gluten free rolls are perfect for a light lunch or sharing platter. Rice paper rolls are fresh, versatile and full of goodness. Serve with our spicy Thai Nahm Jim dip, for an extra kick. Simple to make and they will look great on any table. Follow our guide 'how to make vegetable rice paper rolls' and get rolling these little delights.
If you love Asian inspired bright and fresh dishes. Our Thai seafood salad and Thai green lipped mussels are a must try. Or for something a little more filling our Thai chicken Laksa is next level delicious, enjoy!
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Ingredients
For the rice paper rolls:
- Rice paper sheets - these gluten free sheets are made from rice and can be found in most supermarkets. Look for a quality brand that will be less likely to tear, like this Three Ladies Brand.
- Carrot - cut into thin matchsticks
- Cucumber - cut into thin matchsticks.
- Avocado - cut into thin slices.
- Bean sprouts / mung beans.
- A small bunch of fresh coriander /cilantro - You could also use mint or Thai basil or a mix of all three.
For the nahm jim dipping sauce:
- Red Thai chilli's - Deseeded and rough chopped. You can use standard red chillis, taste a little and adjust amount to your heat preference.
- 3 cloves garlic
- Half a bunch of fresh coriander /cilantro
- Juice only of two lemons
- Palm sugar - a common ingredient in Thai cuisine, palm sugar can be found in most supermarkets.
- Fish sauce - has a really strong aroma but balance the sauce out. Find in your local supermarket or Asian store.
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How to make rice paper rolls.
- As with all great dishes, the key is in the preparation, so get all of your filling ingredients prepped and ready.
- To make the rice paper rolls, fill a large bowl with warm water.
- Add 1 sheet of the rice paper to the bowl of water and allow it to soften, this will take between 30- 60 seconds (depending on your brand of rice paper rolls, so check the instructions).
- Remove the sheet from the bowl and drain off any excess water, place onto your work surface.
#Chef's tip
Keep your work surface damp, to stop the rice paper from sticking. You can do this by running water over your chopping boarding. Or by using a clean damp cloth to work on.
- STEP 1 - Place the ingredients along the edge of the sheet. Place the ingredients evenly in a rectangle shape, avoid piling them up high.
- STEP 2 - Fold the edge until the ingredients are covered adjust enough to tuck the ingredients in with the edge of the sheet.
- STEP 3 - Fold in each side of the sheet.
- STEP 4 - And roll, keep it tight but work gently, as you don't want to rip the sheet.
Keep whole or cut in half, serve with our nahm Jim dipping sauce and enjoy.
Rice paper roll fillings.
Once you have perfected making these vegetable rice paper rolls, you can switch up the fillings. Add your favourite ingredients or use what you have available (a great way of using up fridge leftovers).
There are so many different ingredients that work well in these rolls:
- Green leaf lettuce
- Rice / vermicelli noodles
- Capsicum/ peppers
- Red or white cabbage
- Cooked prawns
- Beef teriyaki
- Raw salmon
- Raw tuna
- Poached chicken
- Tofu
- Fresh mint
- Fresh Thai basil
Get creative and enjoy!
Storage
For freshness and texture, vegetable rice paper rolls are best served immediately. If you are wanting to make ahead so you can serve them a little later to guests. We recommend placing a single layer on a tray, with a clean damp cloth over the top. You may want to keep re dampening the cloth and plan to serve within two hours.
You can also wrap rolls tightly in plastic wrap overnight, but if you put them in the fridge the will dry out a little, depending on what's inside the rolls it's best to keep them at room temperature. Before eating bring them out of the fridge and let them sit to 'warm up' a little and serve with lots of dipping sauce.
Frequently asked questions.
Rice paper sheets are meant to get sticky once placed in water. But if they became too sticky to work with it might be because you have left them in water too long. We also recommend working on a damp work top or clean towel to prevent sticking.
If you are making cold rice paper rolls, then no. The rice paper sheets are soaked in water which turns the brittle sheets soft and easier to roll.
There are many vegetables that are delicious in rice paper rolls, so use what you have available.
We recommend:
Carrots
Cucumber
Green leaf lettuce
Capsicum/ peppers
Red or white cabbage
Avocado
Bean sprouts/ mung beans.
Follow our how to make vegetable rice paper rolls guide, to get you started learning this delicious and versatile dish. Once you have these rolls perfected, get creative with the fillings. And enjoy these light and tasty rolls for lunch, dinner or any time of day you like! We would love to see what you create.
Love this dish? Please leave us a review below. And come join us on social, tag us in your delicious photos Facebook, Instagram or Pinterest. Hungry for more deliciousness? Subscribe to our newsletter, to receive our latest e-recipe book and never miss another ATK recipe!
Our goal is to share simple, tasty dishes created by Chef Shane and partner, Sara. Using Shane's understanding of flavours and knowledge of food, to teach and inspire you to create delicious food everyday and gain a new level of confidence in the kitchen. Sara understands what it's like preparing weekly dinners for a busy family of five and likes to create dishes that are easy, full of flavour, that the whole family will enjoy.
Happy cooking!
Recipe
Vegetable Rice Paper Rolls
Ingredients
- 8 Rice Paper Sheets
- 1 Carrot peeled, cut into thin sticks
- 1 Cucumber cut into thin sticks
- 1 Avocado cut into slices
- 100 g Bean sprouts/ mung beans
- Small bunch fresh coriander (cilantro) roughly chopped
Nahm Jim Dipping Sauce
- 1.5 Red Thai Chillis (or a red chilli) Deseeded, rough chopped
- 3 cloves Garlic Peeled
- ½ bunch Fresh coriander (Cilantro)
- 2 Lemons Juice only
- 1 tablespoon Palm sugar
- 2 teaspoon Fish sauce
Instructions
Rice Paper Rolls
- Prepare your filling ingredients.
- To make the rice paper rolls, fill a large bowl with warm water.
- Add 1 sheet of the rice paper to the bowl of water and allow it to soften, this will take 30 - 60 seconds. (See note 1)
- Remove the sheet from the bowl and drain off any excess water, place onto a damp work surface.
- Arrange the cut carrot, cucumber, avocado, bean sprouts and coriander along the edge of the sheet.
- Fold the edge until the ingredients are covered, adjust enough to tuck the ingredients in with the edge of the sheet.
- Fold in each side of the sheet.
- Roll up, keeping it tight but work gently to avoid tearing the sheet.
- Cut in half or leave whole to serve.
Nahm Jim Dipping Sauce
- Grab your pestle and mortar and add the garlic, chilli, coriander and pound to a paste. (You can also use a mini chopper)
- Add the sugar and pound into mix. Then add the lemon juice and mix well.
- Use the fish sauce to season to taste. (See note 2)
- Once finished store in an air tight container in the fridge, until ready to serve. It will stay fresh for up to 2 days.
Sam
Loved these rice paper rolls, had to switch in a few different veg for what I had in the fridge. Thank you for the useful guide these were easier to make than I thought. Will definitely make these again!
Casey
LOVE LOVE these fresh rolls! I had never added avocado but it was a hit!! I'll be making these over and over!
Tavo
Thank you! Now I understood what I was doing wrong! Thanks for sharing your technique!
Jen Vinuya
My sisters really enjoyed this!! Thanks so much for this refreshing recipe!
Savita
These are so easy to make and delicious. Loved the recipe, and can't wait to try it out.