Vietnamese Rolls

Serves: 4 | Preparation Time: 10 min


  • Rice paper vermicelli noodles
  • left over veggies
  • left over cooked meat, chicken, fish, sliced thinly
  • 1 Tablespoon (Metric) soy sauce (optional)
  • 3 Tablespoon (Metric) lime juice
  • 1 Clove garlic, minced
  • 1 Unit fresh hot red chilli, minced
  • 0.5 Teaspoon (Metric) sugar


Dipping Sauce
soy sauce (optional), lime juice, garlic, red chili and sugar.

Slice whatever is left over into thin strips (carrot, capsicum, mushroom, zucchini) and fry up whatever needs to be cooked (like the mushrooms and zucchini).

Sometimes I soak a small packet of vermicelli noodles in boiling hot water and throw the noodles in with the cooking vegetables. Add some soy sauce for good measure.

Mix all the vegetables in a big bowl for serving.

To serve, have a bowl of hot boiled water at the table. Each rice paper is dipped into the bowl of hot water and laid down on their plate.

Each person can make their own rolls! On top of the rice paper you pile some veggies, fresh herbs and garden salad and meat etc. Roll up the vegetables in the rice paper, dip into some good sweet chili sauce and you have dinner.Great when you don't want to spend too long in the kitchen.