Do you love Vietnamese rice paper rolls but never dared to attempt making them at home? In this how-to video I am showing you how easy it is to make delicious rice paper rolls your whole family will enjoy!

Rice paper rolls are good all year round and especially in summer because they’re fresh, easy to make and really healthy. These don’t take long at all to prepare. Once you master the art of rolling, you can have them ready in no time!

You can make these as a snack, an entrée and even as a main course. I like to serve them with a sweet chilli dipping sauce or with some Hoisin sauce with crushed up peanuts.

Preparation: 35 mins | Cooking time: 0 mins | Serves 4-6


• 12 x round rice paper sheets
• 100g Rice vermicelli noodles
• 1/4 cup fresh mint leaves
• 1/4 cups fresh coriander/cilantro leaves
• 1 carrot cut into thin strips
• 1 cucumber cut into thin strips
• 1 avocado thinly sliced
• 1 cooked chicken breast finely sliced or shredded
• 12 cooked tiger prawns/shrimp, shelled, deveined and halved lengthways

Dipping sauce:

• 4 tbsp sweet chilli sauce
• 1 tbsp fish sauce
• 1 tbsp lime juice
• crushed unsalted peanut or cashews

chicken and prawn rice paper rolls


Step 1 – Prepare dipping sauce by mixing all ingredients and set aside.

Step 2 – Cook rice vermicelli noodles in boiling water for 5 minutes or until soft. Drain and cool. Combine with chicken, coriander/cilantro and some of the dipping sauce.

Step 3 – Place 1 rice paper sheet in a medium bowl of lukewarm water for 5-10 seconds or until just soft. Place on a plate or clean cutting board.

Step 4 – In the middle of the rice paper, place a mint leave, 2 pieces of prawn in a horizontal line. Below the prawns add the chicken, coriander/cilantro, carrot, cucumber and vermicelli.

Step 5 – Fold ends in by bringing the bottom of the rice paper up and over the filling. Roll up gently but firmly to enclose filling tightly. Repeat with remaining rice paper sheets. Serve with dipping sauce.

* Note: For best results, serve the rolls shortly after you’ve made them. If not possible, you can cover with a damp cloth and put in the fridge but don’t leave them in more than one hour as they will dry out.

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Karine is the founder of Little Matrix. She is a mum, a food enthusiast and a self-confessed online shopaholic. You can see Karine in the Little Matrix videos sharing quick meal ideas and a variety of DIY tutorials to help you save time, money and make life just a little easier.
  • Katie

    I made these the other day and they are YUM!! I made rice paper rolls
    once before and I struggled with the rolling part because they kept on
    falling apart. I was obviously leaving the sheets in water for too long.
    Will make these again and again. Thanks!

    • Thanks Katie! You’re right, once you master the soaking bit you get the perfect rice paper roll 🙂

  • Mel Flynn

    These are great! I love the combination of chicken and prawns. I also made some with BBQ pork and they were delish!

  • stephanie

    This recipe is so simple and delicious, I must have made it a good 20 times since I tried it. No kidding. I also like to vary, I like quinoa, chicken, feta, veggies with a spicy mayo. yummy! 🙂

    • Thanks Stephanie! I make those at least once a month. Your quinoa, chicken, feta version sounds amazing! I must try that! 🙂

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