Rice Paper Rolls Recipe
Add Preferred SourceRice Paper Rolls are vibrant, healthy, and bursting with flavor! Featuring a blend of fresh tuna, crisp vegetables, and vermicelli noodles, all wrapped in a soft rice paper wrapper, they’re surprisingly easy to make. With a tangy dipping sauce to complement, these refreshing rolls are perfect for a quick meal, appetizer, or snack.
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I love making rice paper rolls because they’re fresh, flexible, and fun to assemble. They’re easy to customize with whatever protein or veggies I have, and there’s barely any cooking involved. They work for lunch, snacks, or even hosting, and everyone can build their own just how they like it.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Rice Paper Rolls with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Here’s how to assemble your fresh spring rolls:
Prepare the Ingredients
Start by soaking the rice vermicelli noodles in boiling water until tender, but not too soft, as they will continue to soften slightly as they sit. Once done, drain and cut them into approximately 2-inch lengths for easier assembly.
Set Up Your Rolling Station
Fill a large bowl with warm water—the bowl should be big enough to fit the rice paper sheets.
Dip one rice paper sheet at a time into the water for just a few seconds. It should be pliable but still slightly firm as you lay it out on a flat surface. A wet kitchen towel can be placed under the rice paper to prevent sticking.
Add Fillings
On the softened rice paper, lay a portion of the vermicelli noodles first, followed by strips of fresh tuna, slices of avocado, cucumber matchsticks, and shredded red cabbage.
Arrange the ingredients in a row across the center, leaving enough space on each side to fold.
Roll It Up
Fold the uncovered sides of the rice paper inward, then tightly roll the wrapper, starting from the edge nearest to you, over the fillings.
Keep the roll tight as you go to ensure the fillings are snugly wrapped. Once rolled, cut the rice paper rolls in half for easier serving.
Serve with Sauce
Mix the soy sauce, rice wine vinegar, and sesame oil in a small bowl to create a dipping sauce. Serve the freshly made rice paper rolls with the sauce for a flavorful finish.
Recipe Notes and Expert Tips
Here are some tips and tricks for making rice paper rolls perfectly:
- Wet Your Work Surface: Before you start, dampen your work surface. This prevents the rice paper from sticking and tearing as you roll.
- Don’t Overfill: It’s tempting to pack in as many fillings as possible, but overfilling can make the rolls tough to close and more likely to tear.
- Roll Tightly: After folding over the sides, roll as tightly as possible without tearing the rice paper. This helps the rolls hold together nicely.
- Keep Ingredients Fresh: Use the freshest ingredients you can find. Crisp vegetables and quality protein make a big difference in taste.
- Experiment with Flavors: Don’t be afraid to add fresh herbs and other vegetables based on what’s in season or what you enjoy. Mint, cilantro, and Thai basil add a nice freshness to each bite.
- Slice for Serving: For an elegant presentation, slice each roll diagonally in half before serving. This showcases the colorful fillings.
- Chill Before Serving: If you’re not eating them immediately, keep the rolls under a damp cloth or in an airtight container in the fridge to keep them fresh.
- Other Proteins: If you can’t find fresh tuna, some other protein choices include shrimp, chicken, or tofu. These can be cooked and seasoned according to your taste preferences before being added to the rolls.
How to Store Leftover Rice Paper Rolls
Storing your rice paper rolls properly keeps them fresh and delicious for later. Here’s how to keep them at their best:
- Airtight Container: Place the rolls in an airtight container to prevent them from drying out. If they need to be stacked, separate layers with parchment paper.
- Refrigerate Immediately: Rice paper rolls are best enjoyed fresh but if you have leftovers, refrigerate them immediately. They will keep for about a day.
- Avoid Freezing: Freezing is not recommended for rice paper rolls as it will cause the rice paper to become brittle and fillings may become waterlogged upon thawing.
- Keep Them Moist: If the rolls start to dry out in the fridge, you can lightly brush them with water before serving, or cover them with a damp paper towel to add moisture back into the rice paper.
What to Serve with Rice Paper Rolls
Pairing your rice paper rolls with complementary sides and sauces can turn a simple dish into a full meal. Here are some great options:
Dipping Sauces
A rich and creamy sauce made with peanut butter, lime juice, and a hint of chili provides a sweet and savory flavor that complements the freshness of the rolls. For a sweeter touch, hoisin sauce mixed with a splash of sesame oil and a sprinkle of crushed peanuts offers a delightful dip.
Salads
A tangy and sweet mango salad with julienned carrots and red peppers, seasoned with cilantro and a dash of chili, pairs wonderfully with the delicate flavors of the rice paper rolls. For another idea, thinly sliced cucumbers and red onion tossed in rice vinegar and a touch of sugar is a crisp, cooling addition.
Warm Main Dishes
If you’re serving rice paper rolls as an appetizer, Asian dishes like Vietnamese Lemongrass Chicken, or even a simple Sweet and Sour Pork are great options to follow as a second course. They’re warm and cozy contrast to the cold rice paper rolls.
More Asian Recipes You Will Love
If you love easy Asian recipes, then you should try some of my favorites!
Ingredients
- 1 ¾ ounces vermicelli noodles
- 8 large rice paper rolls
- 5 ¼ ounces fresh tuna cut long strips
- ¼ cucumber cut into matchsticks
- 1 cup red cabbage shredded
- ½ cup sliced avocado
- Sesame seeds to serve
For the sauce:
- 3 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
Instructions
- Soak the vermicelli noodles in boiling water until just tender. They should remain slightly firm, as they will continue softening.1 ¾ ounces vermicelli noodles
- Drain and cut the noodles into approximately 2-inch sections.
- Fill a large bowl with warm water. Submerge one rice paper sheet for a few seconds until pliable but still slightly firm.8 large rice paper rolls
- Transfer to a flat surface or a damp kitchen towel. Layer the center of the rice paper with vermicelli noodles, tuna strips, avocado slices, cucumber matchsticks, and shredded red cabbage. Carefully fold in the sides, then roll tightly from the bottom up.5 ¼ ounces fresh tuna, ¼ cucumber, 1 cup red cabbage, ½ cup sliced avocado
- In a small bowl, mix soy sauce, rice wine vinegar, and sesame oil.3 tablespoons soy sauce, 1 tablespoon rice wine vinegar, 1 teaspoon sesame oil
- Sprinkle sesame seeds over the rolls for garnish.Sesame seeds
- Serve immediately with the dipping sauce.
Notes
-
- Wet Your Work Surface: Before you start, dampen your work surface. This prevents the rice paper from sticking and tearing as you roll.
-
- Don’t Overfill: It’s tempting to pack in as many fillings as possible, but overfilling can make the rolls tough to close and more likely to tear.
-
- Roll Tightly: After folding over the sides, roll as tightly as possible without tearing the rice paper. This helps the rolls hold together nicely.
-
- Keep Ingredients Fresh: Use the freshest ingredients you can find. Crisp vegetables and quality protein make a big difference in taste.
-
- Experiment with Flavors: Don’t be afraid to add fresh herbs and other vegetables based on what’s in season or what you enjoy. Mint, cilantro, and Thai basil add a nice freshness to each bite.
-
- Slice for Serving: For an elegant presentation, slice each roll diagonally in half before serving. This showcases the colorful fillings.
-
- Chill Before Serving: If you’re not eating them immediately, keep the rolls under a damp cloth or in an airtight container in the fridge to keep them fresh.
-
- Other Proteins: If you can’t find fresh tuna, some other protein choices include shrimp, chicken, or tofu. These can be cooked and seasoned according to your taste preferences before being added to the rolls.
Storage Instructions
-
- Airtight Container: Place the rolls in an airtight container to prevent them from drying out. If they need to be stacked, separate layers with parchment paper.
-
- Refrigerate Immediately: Rice paper rolls are best enjoyed fresh but if you have leftovers, refrigerate them immediately. They will keep for about a day.
-
- Avoid Freezing: Freezing is not recommended for rice paper rolls as it will cause the rice paper to become brittle and fillings may become waterlogged upon thawing.
-
- Keep Them Moist: If the rolls start to dry out in the fridge, you can lightly brush them with water before serving, or cover them with a damp paper towel to add moisture back into the rice paper.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
