Vietnamese Rice Paper Rolls with Shrimp

Jonathan Gregson
  • Yield: 16 pieces

Juicy peaches, brimming with flavour and refreshing Thai herbs, prawns and chilli – a quintessential summer lunch in itself. If you don’t have rice paper rolls, just toss in a bowl with dressing and serve as a salad


50grams vermicelli noodles
16 round rice papers
48large cooked peeled shrimp
1/2bunch mint, leaves picked
bunch coriander, leaves picked
32leaves Thai basil or Vietnamese mint
50grams Unsalted roasted peanuts, coarsely chopped
1 Peach, halved, thinly sliced, then julienned
1 Baby gem lettuce, halved, finely shredded, lengthways
Dipping Sauce
1small bird's-eye chili, seeded and finely chopped
2cloves garlic, small
1tablespoon palm sugar
Juice of two limes
4tablespoons fish sauce
1tablespoon rice wine vinegar


  1. Cook the rice noodles according to the instructions on the packet. Drain and rinse thoroughly with cold water so they don’t stick together, then set aside to cool.
  2. Fill a large, shallow bowl with warm water. Dip one rice paper into the water to soften (this will take 10–40 seconds, depending on how thick they are). Remove and lay on a damp tea-towel. Arrange three shrimp down the centre with some herbs, noodles, peanuts, peach and lettuce. Don’t overfill or it will be too fat and impossible to roll.
  3. Fold the edge of the paper closest to you over the filling, fold in the sides, then roll up tightly to make a neat parcel. Set aside on a tray while you repeat with the remaining rice papers and fillings. Cover the rice paper rolls with a damp tea-towel until you are ready to eat.
  4. To make the dipping sauce, place the chilli, garlic and palm sugar in a mortar and grind to a smooth paste. Stir in the remaining ingredients, along with 1 tablespoon of water.
  5. Serve the sauce in little dipping dishes with the rice paper rolls.

Reprinted with permission from Maria Elia’s Full of Flavor: How to Create Like a Chef (Kyle Books, 2013)