Q2. Can Vietnamese rice paper rolls be made ahead of time?

The rolls can be prepared up to 4 hours in advance, covered in a damp kitchen cloth, and kept in the refrigerator until ready to serve.

Q3. What is the best dipping sauce for rice paper rolls?

Peanut sauce and nuoc cham (Vietnamese fish sauce dip) are the two most common choices. Sweet chilli sauce is the simplest option and works across all variations.

Q4. Are Vietnamese rice paper rolls gluten-free?

Rice paper wrappers are made from ground rice and are thus gluten-free. Rice vermicelli is also gluten-free. The main thing to watch is the dipping sauce.

Vietnamese Rice Paper Recipes That Make For Perfect Summer Lunches

21/04/2026

Regional Cuisine

Written by

Neelanjana Mondal

Copy Writer

Vietnamese
Rice Paper
Recipes That Make For Perfect Summer Lunches

0 Like

Save

0 Like

Save

Quick Summary

Vietnamese rice paper rolls are one of the easiest summer lunches you can put together, especially if you get your hands on a bunch of rice paper. Rice paper recipes start with the rice paper wrapper briefly dipped in water to make it pliable, then filled with rice vermicelli, fresh herbs, crunchy vegetables, and a protein of choice before being rolled tightly and served with a dipping sauce.

Deep Dive

Vietnamese rice paper rolls are served cold or at room temperature, which makes them particularly suited to hot weather. They are fragrant, light, and absolutely delicious with a great dipping sauce – a perfect summer meal. Unlike fried spring rolls or pakoras, there is no oil involved in these rice paper recipes. The wrapper is made from ground rice, making the rolls gluten-free, and the dipping sauce takes them over the top.

There are no hard and fast rules for these rice paper recipes, and you can rustle up any fillings of your choice and serve a variety with different proteins like shrimps, tofu, paneer, soya or even chicken. Just the protein needs to be cooked; the rest of the filling inside these rice paper rolls can just be used raw or as is.

How To Wrap Rice Paper Rolls (The Right Way)

Getting the wrapper right is the most important part of the process. Fill a large bowl with warm water and dampen a clean kitchen towel. Spread the towel on a flat surface. Dip a wrapper in the warm water for just a few seconds, until it softens, then lay the wrapper flat on the kitchen towel.

Rice paper sheets soften quickly in water and become pliable and sticky enough to roll. The key is a brief dip of just 5 seconds or so, until the sheet is barely wet. It will feel stiff, but it continues to absorb moisture on the board. By the time you have arranged the fillings, it will be perfectly pliable. Over-soaking makes them tear easily when you fold.

Key rolling tips:

Don't go overboard with the filling, as overfilling will cause the roll to rip or ingredients to spill out while rolling.
Don't stack the rice paper rolls as they will stick, and when you try pulling them apart, they will most likely rip.
The rice paper will have a smooth side and a textured side. Once wet, make sure the smooth side is facing down so it becomes the outside of your roll.
Keep finished rolls covered with a damp towel until ready to serve, for they tend to dry out quickly.

Variation 1: Classic Prawn Rice Paper Rolls

The most recognisable of all rice paper recipes. Cooked prawns, halved lengthways and placed near the top of the wrapper so they are visible through the translucent rice paper, give this variation its signature look.

Ingredients (makes 10-12 rolls):

Rice paper wrappers: 12 sheets
Cooked prawns, peeled and halved lengthways: 200g
Rice vermicelli: 100g, soaked in boiling water for 3 minutes and drained
Carrot: 1, julienned
Cucumber: ½, julienned
Butter lettuce leaves: a handful
Fresh mint and coriander: a generous handful
Dipping sauce: hoisin + peanut butter + warm water + lime juice

How to Make:

Prepare all fillings and lay them out in separate bowls before you start rolling.
Soak one rice paper sheet for 5 seconds in warm water, then lay flat on a damp kitchen towel.
Place two prawn halves near the top of the wrapper. Below them, add lettuce, a small bundle of vermicelli, carrot, cucumber, and herbs.
Fold the bottom edge up over the filling, tuck in the sides, and roll firmly upward. Serve immediately with dipping sauce.

Variation 2: Lemongrass Chicken Rice Paper Rolls

You can make chicken rice paper rolls using plain shredded chicken. You can also go hyper-specific on one flavour profile, by going with caramelised bits of lemongrass-marinated chicken. This rice paper recipe makes for a more filling option than the regular Vietnamese prawn roll.

Ingredients (makes 10-12 rolls):

Boneless chicken thighs: 350g, very thinly sliced
Lemongrass: 2 stalks, white part only, finely grated
Fish sauce: 1½ tbsp
Garlic: 2 cloves, minced
Brown sugar: 1 tbsp
Lime juice: 1 tbsp
Rice paper wrappers: 12 sheets
Rice vermicelli: 100g, cooked and drained
Cucumber, carrot, lettuce, fresh mint: as needed
Peanut hoisin dipping sauce: peanut butter + hoisin + sriracha + warm water, whisked smooth

How to Make:

Mix lemongrass, garlic, fish sauce, soy sauce, and brown sugar in a large bowl and mix well. Coat the chicken thoroughly, then cover and refrigerate for at least 30 minutes to marinate.
Heat a grill plate or pan over medium-high heat and cook the chicken for 5–6 minutes, turning, until well browned and cooked through. Set aside to cool.
Assemble rolls with lettuce, vermicelli, carrot, cucumber, mint, and sliced chicken.
Fold the sides inward, then roll from the bottom like a burrito. Serve fresh with peanut hoisin dipping sauce.

Variation 3: Tofu and Rainbow Vegetable Rolls

This is one of the tastiest vegetarian rice paper recipes, loaded with colourful plant-based goodness. It also works as a great gluten-free alternative to sandwiches. It is vegan, and you can also switch the ingredients mentioned below, replacing them with whatever your favourite might be or what’s in season.

Ingredients (makes 10 rolls):

Extra firm tofu: 200g, pressed and sliced
Soy sauce: 2 tbsp
Sesame oil: 1 tsp
Brown sugar: 1 tsp
Zucchini noodles or julienned zucchini: 1 cup
Carrot: 1, julienned
Cucumber: ½, julienned
Red cabbage: ½ cup, finely shredded
Fresh herbs (basil, mint, coriander): a large handful
Rice paper wrappers: 10 sheets
Dipping sauce: satay/peanut sauce

How to Make:

Mix soy sauce, sesame oil, and brown sugar. Toss tofu in the marinade and pan-fry over medium heat until golden on all sides. Cool before using.
Prep all vegetables and herbs and lay out in separate bowls.
Soak rice paper one sheet at a time, lay flat, then layer with cabbage, carrot, zucchini, cucumber, herbs, and tofu.
Roll firmly and serve with peanut or satay dipping sauce.

Variation 4: Mango and Avocado Fresh Rolls

Putting the savoury rice paper recipes aside for a bit, this one mixes things up with the summer favourite, mango. Mango brings in the juicy sweetness, while avocado adds a delicious creaminess. Whatever you do, don't skip the herbs because they really make this recipe. In fact, the more the merrier.

Ingredients (makes 8-10 rolls):

Ripe mango: 1, sliced into thin strips
Avocado: 1, sliced
Extra-firm tofu: 150g, pan-fried (or skip for a lighter roll)
Rice vermicelli: 80g, cooked and drained
Jalapeño: 1, thinly sliced (optional, for heat)
Carrot and cucumber: julienned
Fresh basil, mint, and coriander: generously
Rice paper wrappers: 10 sheets
Dipping sauce: sweet chilli sauce or a lime-soy dip

How to Make:

Prepare all fillings. Keep mango and avocado sliced just before assembling to prevent browning.
Soak rice paper briefly, lay flat, and arrange fillings in the lower centre of the wrapper: vermicelli first, then vegetables, herbs, mango, avocado, and tofu.
Fold the bottom edge up over the filling, fold in the sides, then roll upward to close. Serve immediately.

Variation 5: Veggie-Noodle Rolls with Sesame Dressing

This is a very easy recipe and a great appetiser to feed a crowd. The best part is that there is no cooking involved – once the noodles are soaked, the whole thing is assembly only.

Ingredients (makes 15 rolls):

Rice paper: 15 sheets
Rice vermicelli: 30g (soaked in boiling water for 5 minutes and drained)
Cabbage: 1 cup, finely shredded
Carrot: 1, finely grated
Spring onion: 1, finely chopped
Coriander: 2 tsp, finely chopped

For the dressing:

Rice vinegar: 1 tbsp
Sugar: 1 tsp
Salt: ½ tsp
Crushed garlic: 1 clove
Water: 1 tbsp

How to Make:

Mix all dressing ingredients in a bowl. Add the drained noodles, cabbage, carrot, spring onion, and coriander and mix until well combined. Leave for 20 minutes to marinate.
Immerse a single rice paper sheet in hot water for about 15 seconds and place it on a kitchen cloth or wooden board.
Place 2 tablespoons of the noodle mixture on the lower half of the wrapper. Roll from the bottom, tuck the sides in, and continue rolling to close.
Serve with sweet chilli sauce.

Serving DIY Rice Paper Recipes

The best way to enjoy these rice paper recipes that can be customised as per different tastes, is to go the DIY style. Prepare all the ingredients, make the sauce, and spread them out on the dining table. Put a couple of bowls of warm water across the table. Everyone gets to make their own, and it is a lot of fun. This works especially well for summer lunches, casual gatherings, or family meals where everyone has different preferences.