Vietnamese Rice Paper Rolls

Prep Time
Cook Time
Ready In

"From our Sunday newspaper The Sunday Times. Times are estimated. Makes 8 = 4 servings."

Original recipe yields 4 servings


  • Serving Size: 1 (265.5 g)
  • Calories 331.2
  • Total Fat - 10.8 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 0 mg
  • Sodium - 2084.4 mg
  • Total Carbohydrate - 48.8 g
  • Dietary Fiber - 6 g
  • Sugars - 4.2 g
  • Protein - 16.1 g
  • Calcium - 233.3 mg
  • Iron - 6.1 mg
  • Vitamin C - 18.1 mg
  • Thiamin - 0.2 mg

Step 1

Prepare the noodles according to the packet instructions, then place them in a large bowl with half the tamari, half the sesame oil and haf the chilli and toss to combine.

Step 2

Heat remaining sesame oil in a frying pan and add the tempeh and cook for 3 to 5 minutes or until lightly browned and set aside.

Step 3

Lay out the rest of the ingredients on separate plates.

Step 4

Fill a large bowl with hot water and, working with one rice paper sheet at a time place it in the bowl for 1 minute or until soft.

Step 5

Lay it flat on a hard, clean surface and leaving a 2cm gap on each side top with a small amount of noodles, tempeh, cucumber, carrot, bean sprouts, coriander and mint.

Step 6

Fold to enclose the filling and then repeat with the remaining rice paper sheets and filling ingredients.

Step 7

Combine the remaining tamari and chilli with the lime juice in a small bowl and serve with the rolls as a dipping sauce.

Tips & Variations

No special items needed.