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Vietnamese rice paper rolls


  • Soak the noodles in boiling water until separated. Drain well. 
  • Put the rice paper wrappers in a bowl of warm water, one at a time, until pliable. Then drain well, individually, on kitchen paper towels. 
  • When ready, place a rice paper wrapper on a workbench and top with a small amount of the vegies, beanshoots, cashews, noodles, mint and basil. Fold up like an envelope and then roll up. Repeat the process with the remaining ingredients. 
  • To make the dipping sauce, combine the hoisin with sambel to taste in a small bowl and top with the peanuts.  
  • Serve the rice paper rolls with the sauce on the side.


  • 100 gm rice noodles
  • small rice paper wrappers
  • 200 gm mixed julienned vegetables, eg. carrots, mushrooms, celery
  • 100 gm beanshoots
  • 50 gm raw cashews, chopped
  • 10 Vietnamese mint leaves
  • 10 holy basil leaves
  • ¾ cup hoisin sauce
  • sambel oelek (or any chilli paste)
  • 1 heaped tbsp crushed peanuts

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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