Summer rice paper rolls
  1. Cook the noodles according to the instructions on the packet, cool and mix with sweet chilli sauce.
  2. Wash and pick the leaves of mint off the stems.
  3. Cut the cucumber, snow peas and carrots into 4cm matchsticks.
  4. Drain the baby corn and cut the spears in half lengthways.
  5. When you are ready to make your rice paper rolls place a sheet of rice paper into a bowl of warm water for ~ 10 seconds. or until it goes limp, remove from the water and Lay it out flat on a chopping board or clean tea towel placed on the bench. NOTE: its ok if the rice paper is still a little hard when you remove it from the water as the rice paper will continue to soften. Be careful not to leave the rice paper in the water for loo long otherwise it will tear and be difficult to roll.
  6. Place a few mint leaves on one edge of the rice paper, top with a small amount of noodles, followed by sticks of cucumber, carrot, snow peas and baby corn, be careful not to overfill or else the rolls will be hard to roll.
  7. Roll up the rice paper so that the filling is just covered but you still have some rice paper left to roll, fold the edges into the middle and continue rolling so that you have a cigar shape.
  8. Store rice paper rolls on a plate covered with a clean damp tea towel or damp piece of paper towel.
  9. Serve with some extra sweet chilli sauce.
Recipe Notes


  • Rice paper rolls make excellent lunchbox ideas
  • Rice paper rolls can be filled with anything you like other good fillings include prawns, cold chicken, peanuts, plain omelette, green beans, sugar snap peas, asparagus, avocado, iceberg or cos lettuce, Vietnamese mint, shallots, or coriander
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