Recipe - Vietnamese Cold Rolls

Vietnamese Cold Rolls by Foodland Recipe Kitchen

Preparation Time: 20 Minutes
Serves: 4-6


  • 12 round rice paper sheets, 22cm diameter
  • 50g fine dry vermicelli noodles
  • 12 large, cooked prawn tails, shelled and sliced in half lengthwise
  • 1½ cups shredded iceberg lettuce
  • 1 large carrot, peeled and cut into fine julienne
  • ½ cup fresh mint leaves
  • 2 tbsp smooth peanut butter
  • 2 tbsp hoisin sauce
  • 2 tbsp lime juice
  • 1 clove garlic, crushed
  • 1 tsp chilli sauce, adjust amount to suit taste


  • Large Flat Bowl
  • Cling Wrap


1. Place vermicelli noodles in a bowl and cover with
boiling water. Allow to soak for 2 minutes, drain.

2. Fill a large flat bowl with warm water ready for
dipping the rice paper sheets.

3. Submerge one sheet of rice
paper into warm water and place the rice paper flat on a board.

4. On the top section of the rice paper, place two
pieces of prawn and three mint leaves.

5. On the lower part of the rice paper place
some vermicelli noodles, shredded lettuce and julienne carrot.

6. Fold the left and right edges of the rice paper
in then starting from the bottom, roll firmly to
secure the noodles, lettuce and carrot.

7. Complete rolling to encase the prawns, the rice paper
is sticky and will seal.

8. Place the completed rolls on a plate, cover it with
cling wrap to avoid drying out while you prepare the
remaining rolls.

9. Mix all the dipping sauce ingredients together, taste
and adjust seasonings.

10. Serve immediately.