Vietnamese Rice Paper Rolls

Vietnamese Rice Paper Rolls (12 rolls)

12 pieces rice paper (16cm)
60g rice noodle (one pack, dry)
150g lean pork mince
1 medium carrot, finely shredded
1/4 iceberg lettuce, finely shredded
3 cloves garlic, minced
1/2 tb fish sauce 
1 tb soy sauce 
1/2 lime, juiced 
1 tsp corn flour
1 tsp canola oil
1/4 tsp white pepper 


  1. Marinate pork mince with garlic, white pepper, corn flour and 1/2 tb soy sauce. Oil a frying pan and cook mince. Cool for later use.
  2. Cook rice noodles in boiling water. Drain and mix well with fish sauce, remaining soy sauce and lime juice. Cool for later use.
  3. Prepare a pan of warm water. Soak a piece of rice paper for 5 seconds to soften and place on a board for the wrapping process.
  4. Horizontally across the center of the rice paper, place a portion of mince, rice noodles, lettuce and carrot in a row (don’t be too greedy! The spring roll will burst and you’ll find food all over your table), leaving about 5cm of the wrapper uncovered on the left and right side each.
  5. Fold in the bottom of the wrapper (the side closer to you), followed by folding in the two sides, and then tightly roll upwards from the bottom enclosing the filling.
  6. Repeat with remaining rolls.

HKDA Dietitian's Tips:

  1. Compared with the deepfried spring rolls, these rice paper rolls are healthier as they are much lower in calories and fat content
  2. These rice paper rolls work well with fish sauce, sweet and chilli sauce, vinegar and a variety of others. Be creative with your dipping sauce!
  3. Ingredients are flexible too!. Other common ones include prawns, chicken, cucumber, coriander, mint, chilli and so on, anything that works for you!

Nutrients Analysis (For 1 roll):
67kcal, 8.4g carbohydrate, 0.4g sugar, 2.9g protein, 2.4g total fat, 1.0g saturated fat, 0.0g trans fat, 160mg sodium

Source: Danica Yau, Accredited Practising Dietitian (Australia), HKDA Accredited Dietitian, HKDA Editor

Scroll to top