Easy Vietnamese Cold Rolls Recipe

cold rolls

Vietnamese Cold Rolls


  • 1 x packet rice paper
  • 2 x carrots, grated
  • 1 x large cucumber, seeds removed, sliced thinly
  • 100gms snow peas, sliced thinly
  • 1 x large red capsicum, sliced thinly
  • 1 x bunch coriander
  • 100gms bean sprouts
  • 1 x small red onion, sliced thinly
  • 1 x fresh chillies, sliced thinly
  • ¼ fresh or 50gms frozen mango
  • 1 x lime, zest & juice
  • Mint leaves
  • Ginger grated
  • Sweet chilli sauce


Combine in a large bowl all the ingredients, other than the rice paper & mix together. It is best not to have the mix too wet.

On a clean work surface lay out a wet chux or wet tea towel

In a very large bowl soak each rice paper sheet, 1 at a time in warm water until it just starts to soften. Place rice paper on your tea towel or chux. Then add ¾ of the way down a spoonful of your filling, keeping it nice & tightly together. On the top 1/3 place a whole mint leaf. Start to roll the paper by flipping the bottom up & on top of the mix, then fold in each side finishing rolling over the mint leaf.

Place on a platter & repeat until all the steps. It is best to spread out your rolls & not place them on top of each other as they will stick together. Serve within a few hours of making with some sweet chilli sauce. You can also add chicken, pork, beef or prawns to your mix.


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