Noodle and vegetable rice paper rolls

These vegetable rice paper rolls are a popular dish to serve as a sharing plate with sweet chilli dipping sauce.

  • 25 mins cooking
  • Makes 12 Item
  • Print


Noodle and vegetable rice paper rolls
  • 60 gram rice vermicelli noodles
  • 1/2 medium carrot (60g), grated coarsely
  • 1/2 small wombok cabbage (350g), shredded finely
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1/4 cup (60ml) lemon juice
  • 12 x 17cm-square rice paper sheets
  • 12 large fresh mint leaves
Sweet chilli dipping sauce
  • 1/4 cup (60ml) sweet chilli sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice


Noodle and vegetable rice paper rolls
  • 1
    Place noodles in medium heatproof bowl, cover with boiling water; stand until just tender, drain. Using kitchen scissors, cut noodles into random lengths.
  • 2
    Place noodles in medium bowl with carrot, wombok, fish sauce, sugar and juice; toss gently to combine.
  • 3
    To assemble rolls, place 1 sheet of rice paper in medium bowl of warm water until just softened. Lift sheet from water carefully; place, with one point of the square sheet facing you, on board covered with tea towel. Place a little of the vegetable filling and one mint leaf vertically along centre of sheet; fold top and bottom corners over filling then roll sheet from side to side to enclose filling. Repeat with remaining rice paper sheets, vegetable filling and mint leaves.
  • 4
    Combine ingredients for sweet chilli dipping sauce in small bowl; serve with rolls.

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