Vietnamese Rice Paper Rolls – with Fun Variations (Great for Party)!
I brought these Vietnamese Rice Paper Rolls to a potluck party last night, and they completely stole the show! These rolls aren’t just pretty to look at, they’re packed with flavor, super fresh, and honestly, so fun to eat! Even though spring is fashionably late here in Toronto this year, these rolls brought all the spring vibes to the table.
I’ve always loved Vietnamese rice paper rolls. They’re light, refreshing, and when paired with a creamy peanut hoisin dipping sauce. It is such a chef’s kiss! One day I was scrolling on Instagram and saw a flood of creative rice paper roll ideas — some even with fruit fillings! I was instantly inspired to try my own versions. The result is surprisingly amazing.
These rolls aren’t just delicious and fun to eat, they’re also visually stunning and super easy to grab, making them the perfect party food!
If you’re looking for more party food ideas, be sure to check out my Taiwanese Popcorn Chicken and Super Crispy Popcorn Tofu. Both are crowd favorites and perfect finger foods!
About the Dipping Sauce
Traditionally, the peanut hoisin dipping sauce can get a little complicated. Some versions even involve cooking. But I like to keep things simple. My go-to recipe uses just three key ingredients (peanut butter, hoisin and garlic) and still brings all the flavor I crave. It’s creamy, sweet-savory, and the perfect match for these fresh rolls. Bonus: it also works great as a dip for anything that’s a little plain on its own.
Is it safe to eat raw mung bean sprouts?
Ideally, yes! Fresh raw sprouts are commonly used in Vietnamese dishes. But if you can’t find super fresh ones, they can carry bacteria like E. coli. To be safe, I recommend blanching them quickly in boiling water for about 10–15 seconds. This kills off bacteria while keeping that signature crunch.
Vietnamese rice paper rolls Recipe
Ingredients (Makes 8–10 rolls):
For classic shrimp rolls:
- Rice paper wrappers (medium size) – 8–10 sheets
- Cooked shrimp – 6 to 20 pieces (optional: halved lengthwise)
- Rice vermicelli noodles – 50g / 1.5 oz dried
- Mung bean sprouts – 1 cup
- Mint leaves – 20
- Lettuce – 1–2 cups, shredded
Optional Add-ins (for fun variations!):
- Carrot – 1 small, julienned
- Cucumber – 1 small, julienned
- Purple cabbage – 2 leaves, julienned
- Mango – 1 small, thinly sliced
- Avocado – 1, sliced
- Radishes – 2–3, thinly sliced
- Strawberries – 2–3, thinly sliced
- Imitation crab sticks – sliced lengthwise (optional)
- Eggs – 2, beaten and cooked into a thin egg sheet, then sliced
Peanut Hoisin Dipping Sauce:
- Hoisin sauce – 2 tbsp
- Peanut butter – 2 tbsp (smooth or chunky)
- Garlic – 1 large clove, crushed
- Warm water – 1–2 tbsp (adjust for consistency)
- Crushed peanuts – 1 tsp or more, to garnish or mix in
Instructions
1. Cook rice noodles according to the package, then rinse with cold water. Blanch shrimp until they just turn pink; slice in half if desired. Cook egg into a thin sheet and slice. Julienne all fruits and veggies.
2. Dip a rice paper sheet in warm water for about 5 seconds, then place it on a damp plate or cutting board.
3. For the classic shrimp version:
Place some shredded lettuce, bean sprouts, rice noodles, and 2–3 mint leaves near the bottom third of the wrapper. Add 3 shrimp halves near the top edge (so they show through once rolled).
4. Lift the bottom of the wrapper to fold over the filling, keeping everything tight. Tuck in the left and right sides, then roll forward to enclose the shrimp. The rice paper will naturally stick to itself and seal.
5. Use the same method to make other variations — mix and match your favorite fillings based on your taste!
Here are some fun ideas to get you started:
6. Mix hoisin sauce, peanut butter, and crushed garlic until smooth. Add water to reach your desired consistency. Top with crushed peanuts for texture.
7. Plate the rolls with the dipping sauce on the side. Enjoy fresh.
Storage Tips
These Vietnamese rice paper rolls are best eaten fresh on the same day, as the rice paper and noodles tend to harden in the fridge overnight. If you must store them, wrap individually in plastic wrap and keep in an airtight container for up to a day.
Looking for more authentic recipes? Be sure to follow me on Pinterest, Instagram, Tiktok and Youtube!
Vietnamese Rice Paper Rolls
Ingredients
For classic shrimp rolls (makes 8-10 rolls):
- 8-10 sheets Rice paper wrappers medium size
- 6-20 pieces Cooked shrimp optional: halved lengthwise
- 50 g Rice vermicelli noodles 1.5 oz, dried
- 1 cup Mung bean sprouts
- 20 Mint leaves
- 1-2 cups Lettuce shredded
Optional Add-ins for fun variations!:
- 1 small Carrot julienned
- 1 small Cucumber julienned
- 2 leaves Purple cabbage julienned
- 1 small Mango thinly sliced
- 1 Avocado sliced
- 2-3 Radishes thinly sliced
- 2-3 Strawberries thinly sliced
- 4 Imitation crab sticks sliced lengthwise (optional)
- 2 Eggs beaten and cooked into a thin egg sheet, then sliced
Peanut Hoisin Dipping Sauce:
- 2 tbsp Hoisin sauce
- 2 tbsp Peanut butter smooth or chunky
- 1 large clove Garlic crushed
- 1-2 tbsp Warm water adjust for consistency
- 1-2 tsp Crushed peanuts to garnish or mix in
Instructions
- Cook rice noodles according to the package, then rinse with cold water. Blanch shrimp until they just turn pink; slice in half if desired. Cook egg into a thin sheet and slice. Julienne all fruits and veggies.
- Dip a rice paper sheet in warm water for about 5 seconds, then place it on a damp plate or cutting board.
- For the classic shrimp version: Place some shredded lettuce, bean sprouts, rice noodles, and 2–3 mint leaves near the bottom third of the wrapper. Add 3 shrimp halves near the top edge (so they show through once rolled).
- Lift the bottom of the wrapper to fold over the filling, keeping everything tight. Tuck in the left and right sides, then roll forward to enclose the shrimp. The rice paper will naturally stick to itself and seal.
- Use the same method to make other variations — mix and match your favorite fillings based on your taste!
- Mix hoisin sauce, peanut butter, and crushed garlic until smooth. Add water to reach your desired consistency. Top with crushed peanuts for texture.
- Plate the rolls with the dipping sauce on the side. Enjoy fresh.
