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Rice paper rolls with Vietnamese dipping sauce

Rice Paper Rolls with Vietnamese Dipping Sauce

Recipes | July 21, 2016 | By

Rice Paper Rolls with Vietnamese Dipping Sauce


  • 1 baby red cabbage (finely shredded)
  • 1 baby green cabbage (finely shredded)
  • ½ red onion (finely sliced)
  • 1 cup of edamame beans
  • 4 spring onions (julienne)
  • 3 radish (grated)
  • ½ cup sugar snap peas (thinly sliced lengthwise)
  • 1 cup mint (chopped)
  • ½ cup Thai basil (regular basil works too)
  • 1 cup coriander
  • ½ cup crushed peanuts
  • 18 rice paper sheets

For the dressing

  • ½ teaspoon freshly ground pepper
  • Pinch of sugar
  • 3 tablespoons soy sauce
  • 2 small red chilies (seeded and finely sliced)
  • 3 tablespoons fresh lime juice
  • 4 shallots (finely sliced)

For the Vietnamese dipping sauce (on the side)

  • 10 ml sesame oil
  • 15 g shallots (finely chopped)
  • 15 g pickled ginger (chopped)
  • 10 g fresh ginger (chopped)
  • ½ small chili (seeded, chopped)
  • 35 ml rice wine vinegar
  • 40 ml sugar syrup (100g castor sugar / 100ml water – boil till reduced to a syrup)
  • 2-3 tablespoons soy sauce
  • 15 ml pickled ginger juice
  • 2 limes (juiced)
  • Zest of 2 limes


  • To make the Asian crunchy salad, prepare all the ingredients as described.
  • Mix together the cabbage, onions, edamame beans, radish, sugar snap peas and herbs.
  • Stir together all the dressing ingredients and add to the cabbage mixture
  • To begin making the rice paper rolls, fill a deep bowl with 2 parts boiling and 1 part cold water.
  • Dip rice paper sheet in water and remove as soon as fingers touch the water. Drain excess water.
  • Lay softened rice paper sheet on a plate, place the mix in the middle, sprinkle peanuts over mixture and fold.
  • Place in a tray and cover with damp kitchen towel to keep moist.
  • The rice paper rolls can be made 2 hours in advance if you wish.
  • Prepare the dipping sauce to serve on the side.
  • Heat the oil in a heavy pan and sweat the shallots, gingers, and chilli without colouring
  • Add the rice wine vinegar and reduce by 1/3.
  • Add sugar syrup and soy sauce and bring to the boil
  • Reduce the heat and simmer for 15 minutes
  • Remove from the heat and add pickled ginger juice and lime juice.
  • Taste and adjust. Cool before serving on the side with the rice paper rolls.


Recipe: Ginger and Lime
Photo credit: House of Vizion
Makes about 18 rolls