Rice Paper Rolls with Chicken and Prawns. Vietnamese Cuisine.

I was scared for a while to make them, all that thin paper and lot’s of ingredients. But i like the taste very much, and since all of the ingredients are easily obtainable i decided to go for it. And i can tell you, it’s so easy to make, and i had to  question myself, why did i pay 10 AUD for a couple of rolls???

And most importantly using your fresh ingredients is always the best.

Anyway, here i am sharing my recipe, that is traditionally made with pork and prawns, but i don’t eat pork, so i am substituting it with chicken.You can replace it with duck, tofu or add more prawns.

Also, you need a dipping sauce, cause the flavors of all  veges are quite plain,and you would want  something to make it more interesting.


Prawns (cooked)- 1 prawn per roll.

Chicken- 1 breast grilled or roasted, cut in thin strips.

Rice paper-1 per roll.

Rice vermicelli- 1 small packet.

Cucumber- 1 peeled and cut in sticks.

Fresh Coriander, fresh mint, fresh chives.

Lettuce- piece of a small leaf per roll.

For the  sweet-sour sauce:

Fish sauce-2 tablespoons.

Caster sugar- 2 tablespoons.

Boiled Water-1 cup

Juice of 1 lime

Chili-1 large, seeds removed and finely chopped

Garlic- 2 cloves, finely chopped.

For Hoisin-Peanut sauce:

Hoisin sauce-4 tablespoons

Peanut butter-1 tablespoon

Garlic- 1 clove chopped

Sugar- 1 tablespoon.

Water- 1/2 cup



Cut each cooked and deveined prawn in half, as the picture below.

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You can use roast chicken or even boiled chicken for this recipe, i am using roast.

Cook vermicelli as per packet instructions and do not forget to run under the cold water and drain. Now take some with your hand and cut them in a bout 12 cm length.

Put hot water in a large shallow container. And start assembling.

Prepare a board of some kind, where you going to assemble the rolls. Make sure no raw food has touched it, as the roll is going directly to your mouth. I am using a nice clean table mat.

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Dip one rice paper in a water (water has to be hot, but comfortable to touch, call it very warm) , shake the excess water and lay down on your board.

Now start with putting a piece of lettuce, followed by mint and coriander, then chicken pieces, put a cucumber stick on a side on top goes rice vermicelli. two slices of prawns cut side up, place towards the end, like this. Start rolling, roll couple of times, then flip the sides in , roll once more (prawns should be in) add chives at the end,

Now start rolling, see the pictures. Prawns will be visible and great for a presentation.

When you almost finished rolling stick a couple of chives. Looks beautiful and it’s a tradition.

Dipping sauce.

Sauce 1.

To a 2 tablespoons of sugar add hot water, stir till dissolved, add the rest of ingredients. Keep in a storage container, lasts a long time in a fridge.

Sauce 2.

Heat an oil in a pan, add garlic, hoisin sauce, peanut butter, sugar and water, keep mixing till all distributed.

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  1. Pingback: Rice Paper Rolls with Turkey and Prawns, Fried. Vietnamese Cuisine. – Passion cook

  2. David L. Mullins March 18, 2016 at 2:54 pm

    Together we have a the same idea. I really like your post.

    1. Alina March 18, 2016 at 2:58 pm

      Thank you 😀

  3. youthfoodblog March 16, 2016 at 5:57 am

    Very healthy and good-looking!

    1. Alina March 16, 2016 at 8:48 am

      Thank you 😀

    1. Alina March 16, 2016 at 12:36 am

      Thank you very much, it’s not hard to make, just need to stock up on ingredients.:)

      1. Alina March 16, 2016 at 12:47 am

        You probably didn’t look 😀easily obtainable, at supermarkets or asian stores.:)

      2. Alina March 16, 2016 at 12:57 am

        That’s great, lucky you, mine could never do shopping properly)))

      3. Cooking For The Time Challenged March 16, 2016 at 1:00 am

        We have a slight gender reversal. He is the shopper. He even buys all our clothes. And, he’s very good at it!

      4. Alina March 16, 2016 at 1:02 am

        Awesome, the fact that he is good at its important. Nice if someone knows, what’s best for you.:)

      5. Cooking For The Time Challenged March 16, 2016 at 1:06 am

        It’s a funny thing. He has opinions about what looks good, and he has great taste. I am more flexible.

      6. Alina March 16, 2016 at 1:08 am

        So ,he is your personal stylist.))) fantastic. Let me know, about the rice paper.)

  4. nourishedpeach March 15, 2016 at 2:44 pm

    I’m in love with these lately too! You’re recipe sounds great..yum!

    1. Alina March 15, 2016 at 3:09 pm

      Thank you very much 🙂

  5. SOLE of Buffalo, Inc March 15, 2016 at 12:00 pm

    I was sucked in, strangely enough, not by the yummy looking recipe, but by your prep board! Unicorns!!! Love it. 🙂 Well , that and the recipe. Nommy!

    1. Alina March 15, 2016 at 12:01 pm

      Haha thanks, love Unicorns 😀

    1. Alina March 15, 2016 at 12:00 pm


  6. Javy Dreamer March 15, 2016 at 11:48 am

    Reblogged this on Recipe Dreams and commented:
    Looks good, even vetter with unicorns.


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