Vietnamese Rice Paper Rolls

Vietnamese Rice Paper Rolls


  • 100g vermicelli noodles
  • 10 rice paper wrappers
  • 2/3 cup brown sugar
  • Your fav Goodness Me fillings like 1/2 cucumber and/or carrots(cut into match sticks), sliced avocado (when in season), 1/2 cup each coarsely chopped coriander and mint, Fresh lettuce leaves and spring onion, (very) thinly sliced
  • Vietnamese mint (optional) to serve
  • 1 teeny garlic clove, chopped
  • 30g light palm sugar, crushed
  • 90ml lime juice
  • 75ml fish sauce
  • 2 small red chillies, thinly sliced


Step 1

Place noodles in a large bowl, pour over enough boiling water to cover completely and stand until vermicelli are tender (2-4 minutes). Strain, drain well, then cut into rough 10cm lengths with scissors and place in a bowl. Have all your filling ingredients set aside and cut ready for assembly.

Step 2

For dipping sauce, pound garlic in a mortar and pestle to a paste, pound in palm sugar to combine, then stir in remaining ingredients and set aside.

Step 3

Fill a large bowl with hot water and work with just 1 wrapper at a time. Submerge wrapper in water to soften (10-30 seconds), then transfer to a clean damp tea towel. Working quickly, spoon your noodles along the centre of the wrapper, layer your fillings on top, fold in ends, then roll to form a sealed cylinder. Place on a tray lined with baking paper and cover with a damp tea towel. Serve with dipping sauce and Vietnamese mint.

Did you know?

Our most beloved and popular 'fruit', when in season, is the avocado. It has a whopping 975 milligrams of potassium, whereas a banana typically has 544 milligrams.