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Fresh rice paper spring rolls

Vietnamese rice paper rolls make a tasty starter or light snack

Visual of rice paper rolls
TIME TO MAKE30 - 45 mins
TIME TO MAKE30 - 45 mins


  1. Mix together the fish sauce, sweet chilli sauce, corriander leaves and lime juice in a shallow bowl. 
  2. Cut cucumber, capsicum and carrot into long thin strips.  Cut avocado into half, then into quarters.  Cut each quarter in four pieces.  Place cucumber and avocado into the fish sauce mix and leave to marinade whilst preparing the rolls.  If using chicken, also add it to the fish sauce mix. 
  3. Soak 1 sheet of rice paper in warm water.  Once softened (about 1 minute) remove from the water and place flat on a tea towel.  (Alternatively dip each sheet in cold water and lay out on the bench.  By the time you roll them, they should have softened). 
  4. Place 2-3 coriander leaves, carrot, cucumber, capsicum and avocado in the middle top-half of the rice paper.  Fold the bottom half of the rice paper up to make an envelope around the filling.  Fold in one side of the envelope and roll up tightly.
  • 2 tsp
    fish sauce
  • 1 tbsp
    sweet chilli sauce
  • 3 tbsp
    lime juice
  • 3 tbsp
    bunch coriander leaves
  • short cucumber
  • avocado, large
  • carrot, medium
    red capsicum, large, deseeded
  • 16 
    rice paper sheets
  • 100 g
    cooked shredded chicken or cooked prawns
Per serve
  • Energy
  • Total Fat
  • Saturated Fat
  • Total Carbohydrate
  • Dietary Fibre
  • Sodium