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Vietnamese Paper Rolls

A super tasty lunch - perfect for Summer!
Vietnamese Paper Rolls
Vietnamese Paper Rolls
Macros per serve
Carbs: 19.2
Protein: 21.75
Fat: 2.08


10 servings
  • 100g Bamboo Shoots
  • 50g Capsicum
  • 200g Carrots
  • 20g Chives
  • 20g Coriander
  • 200g Cucumber
  • 20g Peppermint (Mint)
  • 1000g Prawns
  • 10 Medium (22cm dia) Rice Paper
  • 40ml Sweet Chilli Sauce (Fountain)
  • 100g Rice Noodles (Cooked)


  1. Blanch the bean shoots quickly in boiling water, then plunge them into ice cold water. Drain water. Soak the vermicelli noodles in boiling water for 2 mins, drain well.
  2. Soak rice paper in warm water for 20 secs and place a clean tea towel to absorb the excess moisture. Shred the mint and coriander leaves.
  3. Place some noodles and bean shoots and a selection of other ingredients on a piece of rice paper and roll the rice paper just enough to cover the filling. Tuck in the ends, then place a piece of prawn in the roll and continue rolling until roll runs out.
  4. Dip in sweet chilli sauce.
Vietnamese Paper Rolls

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