If you’re looking for a light yet utterly satisfying dish that bursts with fresh flavors and vibrant textures, you’ve just found it. This Vietnamese Rice Paper Rolls with Prawn and Fresh Herbs Recipe brings together delicate prawns, crisp lettuce, fragrant mint, and soft vermicelli noodles wrapped in translucent rice paper. It’s like a little edible bouquet that’s as pleasing to the eyes as it is to the taste buds. Perfect for warm days, casual gatherings, or anytime you want something refreshing and fun to assemble with friends or family.
Ingredients You’ll Need
These ingredients might be simple, but each one plays an essential role in creating the authentic taste, texture, and inviting color of Vietnamese rice paper rolls. From the plump prawns that add heartiness to the fresh herbs that infuse bright notes, every component is thoughtfully selected.
- Rice paper sheets: 7 to 14 sheets, 22cm/8.5″ round, providing the delicate, slightly chewy wrap that holds everything together.
- Cooked prawns: 11 small, unpeeled including heads, for a juicy, sweet seafood touch that’s the star protein.
- Dried vermicelli noodles: 50g / 1.5 oz, for a soft, subtle texture that complements the crisp veggies.
- Lettuce leaves: 7 soft leaves like Oak or Butter Lettuce, giving volume, freshness, and crunch without overpowering the roll.
- Mint leaves: 14 leaves, indispensable for their fragrant coolness and signature Vietnamese flavor.
- Bean sprouts: 1 cup, adding a delightful crispness and extra freshness.
- Peanut butter: 1 tbsp, preferably smooth to create a luscious, nutty dipping sauce.
- Hoisin sauce: 2 tbsp, deep, sweet, and tangy, building complexity in the peanut sauce.
- White vinegar or lime juice: 1 1/2 tbsp, to brighten and balance the sauce perfectly.
- Milk or water: 1/3 cup, to thin out the peanut sauce to a luscious consistency.
- Garlic clove: 1, minced, for a punch of savory aroma.
- Crushed chili or chili paste: 1/2 tsp, optional but great for those who love a gentle kick.
How to Make Vietnamese Rice Paper Rolls with Prawn and Fresh Herbs Recipe
Step 1: Prepare the Peanut Dipping Sauce
Start by combining peanut butter, Hoisin sauce, white vinegar, milk, minced garlic, and chili paste in a bowl. Give it a brief mix — it won’t look smooth at first. Pop it in the microwave for 30 seconds, then stir thoroughly until velvety and uniform. Taste it! Add more vinegar if you want extra zing, salt if needed, or a dash more chili. Adjust the thickness by adding more milk or water. Set aside to cool.
Step 2: Soften the Vermicelli Noodles
Place the dried vermicelli noodles in a bowl and cover with warm water for about 2 minutes. They will soften nicely without getting mushy. Drain them well. These delicate noodles are essential for adding both substance and softness to your rolls.
Step 3: Prepare the Prawns
Peel your cooked prawns, slicing each in half lengthwise and deveining them carefully. This step ensures each prawn is perfectly clean and easy to eat inside the roll. Making sure the prawns are ready means that when assembling, it flows smoothly without interruptions.
Step 4: Prep the Lettuce Leaves
Remove the crunchy core from the lettuce leaves to avoid any tough bites. Soft leaves like Oak or Butter Lettuce should remain intact and create a crisp, fresh bite inside the roll that complements the tender ingredients perfectly.
Step 5: Make Lettuce Bundles
Place a scoop of vermicelli noodles and bean sprouts into each lettuce leaf. Roll the leaf around the filling, finishing with the seam side down. These bundles make the rolling process easier and provide a neat, easy-to-handle filling for each rice paper roll.
Step 6: Soften the Rice Paper
Fill a large bowl with warm water. You don’t need it large enough to fit a whole rice paper sheet in one piece; just soak each section for about 2 seconds, rotating until softened. If using two sheets at once for sturdier rolls, submerge them together. Don’t over-soak, or the rice paper becomes too fragile to handle.
Step 7: Assemble the Rolls
Lay the softened rice paper(s) smooth side down on a flat surface. On the upper part of the rice paper, place 3 prawn halves alternated with mint leaves — this will look stunning through the translucent wrapper after rolling. Next, place a lettuce bundle just below the prawns. Fold the left and right edges toward the center, then roll from the bottom firmly but gently until sealed. The sticky rice paper seals itself perfectly, enclosing your fresh ingredients beautifully.
Step 8: Serve Immediately
Your rolls should look elegant, with the prawn and mint leaves visible on the outside, and the seam tucked discreetly underneath or on the side. Present these fresh beauties with the peanut dipping sauce you prepared earlier. Serve them right away for the best texture and flavor.
How to Serve Vietnamese Rice Paper Rolls with Prawn and Fresh Herbs Recipe
Garnishes
Adding fresh herbs like additional mint, coriander, or a sprinkle of crushed peanuts brightens presentation and taste. A few slices of fresh chili on the side can invite guests to personalize their spice level, creating a lovely visual contrast and an extra flavor kick.
Side Dishes
These rolls shine as an appetizer or light main, paired beautifully with a crisp Asian slaw, simple cucumber salad, or a bowl of hot pho. Their fresh, cool nature balances richer dishes, making meal time feel both exciting and refreshingly balanced.
Creative Ways to Present
Try stacking the rolls in a bamboo steamer or arranging them in a circular pattern on a platter around a bowl of dipping sauce at the center. You can also serve them with colorful edible flowers or alongside tropical fruit slices like mango or papaya for a stunning platter that wows your guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftover rolls, wrap them individually in plastic wrap with a damp paper towel to keep the rice paper from drying out. Store them in an airtight container in the refrigerator and enjoy within 24 hours for the best texture and freshness.
Freezing
Freezing is not recommended for this recipe because the rice paper and fresh herbs lose their texture and become soggy when thawed. Fresh is best with Vietnamese rice paper rolls, so plan to enjoy them soon after making.
Reheating
Since these rolls are served fresh and contain raw herbs, reheating is not ideal. Instead, enjoy leftovers cold or bring ingredients together again to refresh the rolls if you want to serve them at a later time.
FAQs
Can I use other proteins besides prawns?
Absolutely! Sliced cooked chicken, tofu, or even thinly sliced beef can be delicious alternatives. Just make sure they’re cooked and prepared in a way that complements the fresh herbs and vermicelli.
Are the rolls gluten-free?
Yes, these rolls are naturally gluten-free as rice paper and fresh veggies don’t contain gluten. Just double-check that your hoisin sauce and other condiments are gluten-free, or use alternatives if needed.
How do I keep rice paper from sticking together?
Dusting dry rice paper with a little cornstarch or carefully separating them with parchment paper can help. When soaking, use one or two sheets at a time and stack immediately on a clean, dry surface to prevent sticking.
Can I make these rolls vegan?
Definitely. Replace prawns with strips of avocado, marinated tofu, or grilled vegetables, and swap the peanut sauce to exclude any non-vegan ingredients. The fresh herbs and crunch stay just as delightful!
What’s the best way to store leftover dipping sauce?
Store any leftover peanut sauce in a small airtight jar or container in the refrigerator. It can last up to a week and tastes great drizzled over salads or as a dip for fresh veggies.
Final Thoughts
There’s something truly joyful about making and sharing this Vietnamese Rice Paper Rolls with Prawn and Fresh Herbs Recipe. The freshness of the ingredients, the fun rolling process, and the incredible flavors come together to create a meal that feels both special and refreshingly simple. I can’t wait for you to give this a try and watch your friends and family fall in love with these beautifully vibrant rolls just as much as I have.
Print
Vietnamese Rice Paper Rolls with Prawn and Fresh Herbs Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 7 rolls
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vietnamese
- Diet: Halal
Description
These Vietnamese Rice Paper Rolls, also known as Spring Rolls, are fresh, light, and packed with vibrant flavors. Filled with tender prawns, crunchy bean sprouts, soft lettuce, and delicate vermicelli noodles, then wrapped in translucent rice paper, they make a perfect appetizer or healthy snack. Served with a creamy, tangy peanut dipping sauce, these rolls are easy to assemble and ideal for a quick, refreshing meal.
Ingredients
For the Rolls
- 7 – 14 sheets of 22cm/8.5″ round rice paper
- 11 small cooked prawns/shrimp (about 12cm/5″ in length, unpeeled including the head)
- 50g / 1.5 oz dried vermicelli noodles
- 7 lettuce leaves (soft varieties like Oak or Butter Lettuce)
- 14 mint leaves
- 1 cup bean sprouts
For the Peanut Dipping Sauce
- 1 tbsp peanut butter, preferably smooth (crunchy is also fine)
- 2 tbsp Hoisin Sauce
- 1 1/2 tbsp white vinegar (or lime juice)
- 1/3 cup milk (any fat percentage) or water
- 1 garlic clove, minced
- 1/2 tsp crushed chili, sambal oelek, or other chili paste (optional, adjust to taste)
Instructions
- Prepare Peanut Sauce: Combine peanut butter, hoisin sauce, white vinegar, milk (or water), minced garlic, and chili paste in a bowl. Mix briefly; the mixture may still be separated. Microwave for 30 seconds, then stir again until smooth. Set aside to cool. Adjust the sourness with more vinegar, salt with salt, and spiciness to taste. Thin the sauce with additional milk or water if needed.
- Soak Vermicelli Noodles: Place the dried vermicelli noodles in a bowl and cover with warm water. Soak for about 2 minutes or until softened, then drain thoroughly as per package instructions.
- Prepare Prawns: Peel the cooked prawns, then slice each in half lengthwise. Devein by removing the black digestive tract carefully for a clean taste.
- Prepare Lettuce: Remove the crunchy core from each lettuce leaf to make rolling easier and prevent tearing.
- Make Lettuce Bundles: Place some soaked vermicelli noodles and a handful of bean sprouts inside each lettuce leaf. Roll the leaf up with the seam side down to create a bundled filling.
- Soften Rice Paper: Fill a large bowl with warm water. You don’t need to submerge the whole sheet at once; rotate if necessary. Place two rice paper sheets together (if doubling up) with the smooth side noted as the outside. Dip both sheets simultaneously into the water for 2 seconds to soften.
- Place Rice Papers: Lay the two sheets on a clean board or countertop, smooth side down. The sheets will stick together to create a sturdier wrap.
- Add Prawns and Mint: On the top part of the rice paper, place 3 halved prawns spaced evenly, placing a mint leaf between each prawn for flavor and to create an attractive pattern visible through the translucent paper.
- Add Lettuce Bundle: Place the prepared lettuce bundle with vermicelli noodles and bean sprouts onto the middle of the rice paper, seam side down.
- Roll the Spring Rolls: Fold in the left and right edges of the rice paper over the filling. Starting from the bottom edge, roll firmly upwards to cover the ingredients, then continue rolling tightly. The sticky rice paper will seal the roll on its own.
- Presentation: Your rice paper rolls should have the prawns and mint visible on the smooth outer side, with the seam neatly tucked underneath or on the side for the best appearance.
- Serve: Serve immediately with the freshly prepared peanut dipping sauce for dipping and enjoying the fresh textures and flavors.
Notes
- Note 1: Use fresh, pliable rice paper sheets to prevent cracking when rolling.
- Note 2: Soft lettuce like Oak or Butter Lettuce works best for wrapping as it’s flexible and tender.
- Note 3: Adjust the chili paste in the dipping sauce according to your heat preference.
- Note 4: Rolling the vermicelli noodles and bean sprouts inside the lettuce leaf before wrapping in rice paper makes handling easier and keeps the roll neat.
