Vietnamese rice paper rolls

Vietnamese cuisine is known for well-balanced flavours and textures. In these rice paper rolls, the fresh crunch of mint and capsicum is paired with an eye-popping dipping sauce, creating a fun contrast for your tastebuds.

  • 15 mins cooking
  • Makes 24
  • Print
Vietnamese rice paper rolls


  • 1 tablespoon peanut oil
  • 2 chicken breast fillets (340g)
  • 24 x 17cm-square rice paper sheets
  • 1 red capsicum (150g), sliced thinly
  • 1 1/4 cup (100g) bean sprouts
  • 1 cup firmly packed fresh mint leaves
  • 1 cup firmly packed fresh coriander leaves
Dipping sauce
  • 1 clove garlic, crushed
  • 2 tablespoon fish sauce
  • 1/4 cup (60ml) lime juice
  • 1/4 cup (60ml) oyster sauce
  • 1/4 cup (65g) finely grated palm sugar
  • 2 fresh small red thai chillies, chopped finely


  • 1
    Make dipping sauce. Combine ingredients in small saucepan; stir over medium heat until sugar dissolves. Refrigerate until cold.
  • 2
    Heat oil in small frying pan; cook chicken until browned all over and cooked through. Stand 10 minutes; slice thinly into 24 pieces.
  • 3
    Place one sheet of rice paper in medium bowl of warm water until just softened; carefully lift from water. Place on board; pat dry with absorbent paper. Position rice paper in diamond shape; place chicken slice vertically down centre of rice paper, top with capsicum, sprouts, mint and coriander. Fold bottom corner over filling; roll rice paper from side to side to enclose filling. Repeat with remaining rice paper sheets and filling.
  • 4
    Serve rice paper rolls cold with dipping sauce.

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