Easy Rice Paper Roll Recipe

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
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 13
Author Kyrstie Barcak



  • 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


  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