Asian Rice Paper Wraps

2009 Jan/Feb

Asian food stores carry rice paper wraps, used for Vietnamese salad rolls like these.


  • 4 oz rice vermicelli
  • 1 c. shredded cabbage
  • 1 c. chopped cooked shrimp
  • 1/3 c. shredded carrots
  • 3 T. chopped green onions
  • 4 t. Mitsukan sushi vinegar/seasoning (or pinch of salt and sugar to rice vinegar)
  • 2 t. fish sauce (nam pla, nuoc mam)
  • 8 rice paper wraps
  • Peanut sauce for dipping (recipe follows)


Soak the rice vermicelli in boiling water for 3 to 5 minutes until soft. Drain well. In a large bowl, toss together the cabbage, shrimp, carrots and green onions. Mix together rice vinegar and fish sauce and toss with the cabbage mixture.

Soften a rice paper wrap in lukewarm water for about a minute. Remove the wrap carefully and place it on a paper towel. Place about 1/4 cup vermicelli and 1/4 cup cabbage mixture on the side closest to you. Fold the ends in, then roll from the side closest to you, like an egg roll. Follow the same procedure for the remainder of the wraps. Serve with peanut sauce. Makes 8 wraps.

Peanut Sauce
Whisk 1/4 cup coconut milk with 2 to 3 heaping tablespoons of peanut butter. Flavour with soy sauce and chile paste, if you want heat (thin with hot water for dipping). To toss this flavourful sauce with noodles, leave sauce thick-ish.