Description
Delight in these vibrant and fresh Rainbow Rice Paper Rolls, packed with a colorful mix of vermicelli noodles, fresh herbs, cooked prawns or chicken, crisp vegetables, and juicy mango. Served with a flavorful sesame dipping sauce, these rolls offer a light, healthy, and visually stunning meal or appetizer that’s perfect for warm days or anytime you crave a refreshing bite.
Ingredients
Scale
Rice Paper Rolls
- 50g fine vermicelli rice noodles
- 12 rice paper wraps
- Handful of mint or coriander leaves, or snipped chives (or a mixture)
- 200g cooked prawns, or cooked and shredded chicken
- ¼ cucumber, trimmed and finely sliced into matchsticks
- 1 carrot, trimmed and finely sliced into matchsticks
- 40g red cabbage, very finely sliced
- Small handful of radishes, trimmed and thinly sliced
- ½ mango, stoned, halved and finely sliced
Dipping Sauce
- 2 tbsp sweet chilli sauce
- 1 tbsp tahini
- 1 tbsp low-salt soy sauce
- 1 tsp sesame oil, plus extra for drizzling
- ½ lime, juiced
Instructions
- Prepare Noodles: Soak the finely vermicelli rice noodles in boiling water according to the package instructions. Once softened, drain them and rinse thoroughly under cold running water to cool. Toss the noodles with a small amount of sesame oil to prevent them from sticking together and set aside.
- Make Dipping Sauce: In a small bowl, combine the sweet chilli sauce, tahini, low-salt soy sauce, 1 teaspoon of sesame oil, and freshly squeezed lime juice. Stir well until the sauce is smooth and set aside for serving.
- Soften Rice Paper: Fill a wide, shallow dish with warm water a few centimeters deep. Dip one rice paper wrap into the warm water for a few seconds until it becomes soft and pliable but not too soggy. Carefully lay the softened wrap flat onto a clean chopping board.
- Assemble Rolls: Arrange a small amount of the chosen fresh herbs down the center of the rice paper. Add a couple of cooked prawns or some shredded chicken on top of the herbs, followed by a selection of the thinly sliced vegetables (cucumber, carrot, red cabbage, radishes) and mango. Finish by adding a small bundle of the prepared vermicelli noodles on top. Be mindful to keep all the fillings centered and avoid overfilling.
- Roll the Rice Paper: Fold the ends of the rice paper over the filling slightly to enclose. Then tightly roll the wrap from the sides around the filling to form a neat, compact roll. Place the finished roll on a plate lined with a damp sheet of kitchen paper to keep moist. Repeat the process with the remaining rice paper wrappers and fillings until all rolls are assembled.
- Serve: Serve the freshly made rainbow rice paper rolls chilled or at room temperature, accompanied by the prepared sesame dipping sauce for dipping. These rolls can be stored in the refrigerator for up to 24 hours when covered.
Notes
- Use warm water to soften the rice paper wraps, as cold water will make them stiff and fragile.
- Try not to overfill the wraps to prevent tearing and to ensure easier rolling.
- You can substitute prawns or chicken with tofu or tempeh for a vegetarian version.
- Prepare the rolls fresh for the best texture; although they can be stored for up to 24 hours, rice paper may harden if kept too long.
- Adjust the dipping sauce ingredients to taste, adding more lime juice for acidity or sweet chilli for sweetness and heat.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vietnamese
Keywords: rainbow rice paper rolls, fresh spring rolls, Vietnamese recipe, healthy appetizer, vermicelli rolls, prawn rolls, chicken rice paper rolls
