We love these Vietnamese-style rice paper rolls in the warm weather months. They are a great choice for entertaining, or a weekend picnic.  They are easy to make and easy to adapt with the ingredients that you have available – they can be adapted to make a vegetarian or gluten free option. This is a family friendly recipe, my children love to eat them and the left overs make a nice change for work and kinder lunches.

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Easy Rice Paper Roll Recipe

Prep Time

30 mins

Cook Time

5 mins

Total Time

35 mins

 

An easy Asian inspired family dinner. Perfect for a hot Summer dinner, entertaining or to take on a picnic. Change the filling for your own preferences - eg: chicken, tofu, or other vegetables of your choice. 

Course: Appetiser, Entertaining and Occasions, Entree, Main

Cuisine: Asian inspired, Asian Style

Keyword: asian, finger food, gluten free

Servings: 13

Author: Kyrstie Barcak

Ingredients

Marinate

• 1 tbsp honey
• 1 /2 tbsp soy sauce
• 1/4 tsp Worchestershire sauce
• 1 tsp curry powder
• 1 tbsp sesame seeds
• 1/2 tbsp olive oil

Rice Paper Rolls

• 500 gms rump steak
• rice vermicelli noodles 1 pack
• 1 carrot peeled and thinly sliced
• 1/2 capsicum thinly sliced
• 1 avocado halved and sliced
• 1 zucchini peeled, sliced and cooked on griddle pan
• 1 handful fresh herbs - coriander, mint, vietnamese mint, basil any combination of these
• Vietnamese rice paper roll wrappers 1 pack

Dipping Sauce

• 1 red chilli finely chopped
• 2 tbsp lemon juice 1 lemon
• 1 tbsp fish sauce
• 1 tsp brown sugar

Instructions

1. To make the marinate – combine all ingredients and add to a bowl with the meat to marinate for at least a few hours in the fridge

2. Cook the rice vermicelli as per instructions on the packet, drain and set aside

3. Cook the beef and slice into thin strips and set aside

4. To a wide based bowl add warm water and lay out a damp tea towel on the bench

5. Dip the rice paper wrappers into the water 4-5 times remove and lay on the tea towel

6. To the edge closest to you add a small pile of the vermicelli noodles and then add the beef, carrot, capsicum, zucchini, avocado, and herbs on top

7. Fold the bottom of the wrapper upwards and just over the ingredients then fold each side in towards the middle then roll away from you. Continue until all ingredients are used

8. To make the dipping sauce combine all ingredients

Hints and Tips:

• Do not let the wrapper soak in the water until they are too floppy or they will be difficult to fold.
• Add any ingredients you enjoy – use chicken or tofu instead of beef and any vegetables and herbs that you have available
• A satay sauce can be used for dipping instead of the chilli sauce for the kids
• If you do not have time to marinate the meat just cook it plain as the sauce you use adds a flavour boost. 

I have also made a version of baked Spring Rolls you may enjoy. Find that recipe here.