Rice paper rolls are perfect for a light pre-dinner nibble, particularly in warmer weather. You can add any filling you like, from roast chicken through to prawns or vegetables or even crayfish if you’re feeling flash. 




Skill level

Average: 3.5 (18 votes)


  • 50 g cellophane noodles
  • ½ roast duck, flesh removed and thinly sliced
  • 75 g (½ cup) chopped roasted peanuts
  • 2 tbsp chopped coriander
  • 1 small carrot, finely grated
  • 1 tbsp hoisin sauce
  • 12 Vietnamese mint leaves, shredded
  • 12 large rice paper wrappers
  • Vietnamese dipping sauce

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Standing time 5 minutes

Place noodles in a large bowl and cover completely with boiling water. Stand for 5 minutes to soften, and then drain well.

Place noodles, duck meat, peanuts, coriander, carrot, hoisin sauce and Vietnamese mint in a large bowl and mix well. Season to taste.

Fill a large bowl with hot tap water, then soak the rice-paper wrappers one at a time until softened. Remove carefully and drain on absorbent paper or a tea towel. Lay the wrappers out flat, then place the filling on the bottom centre of each softened wrapper. Roll end up over filling, fold in the sides and continue rolling up to the top.

Serve with Vietnamese dipping sauce.


Recipe from Everyday Cooking by Allan Campion and Michele Curtis with photographs by Greg Elms. Published by Hardie Grant Books.