Rice Paper Rolls

This is not so much a recipe for the rice paper rolls themselves. They are simple, they are delicious and there are many variations on these popular morsels. This is more about the dipping sauce, or rather the two variations I make. Both are scrumptious, but one is blissfully easy to make up when you have no time to spare. To be sure, neither of these sauces are authentic but don’t let that keep you away.

Serves: 4
Cooking Time: Around 20 minutes total for preparation and cooking


+ 1 cup (8 oz) hoisin sauce (if sauce is thick, add about 1/4 cup warm water to reach desired consistency) *
+ 1/4 cup smooth peanut butter *
+ 1 tablspoon rice vinegar
+ 2 garlic cloves, crushed
+ 1 minced thai chili, or more for desired spiciness
* For my quick alternative dipping sauce all you need is the hoisin (probably watered down), and some chunky peanut butter mixed together!

Other components to make the rolls to dip in the sauce:
  • rice paper wrappers and rice vermicelli noodles – prepared as per their packets;
  • a meat of some variety, if it takes your fancy. Prawns, grilled chicken and grilled pork are always great options; and
  • some other greenery to add the flavour: personally I always like to include fresh mint leaves and bean sprouts for crunch. Coriander is another herb option. Some or all of the following julienned (thinly sliced as per the picture) carrots, snow peas, capsicum, deseeded cucumber and sliced avocado are always welcome in my rice paper rolls.


To make the sauce, simply combine all ingredients together in a bowl large enough to allow for mixing, or in a jar with a well sealing lid to allow for shaking.

Original recipe sourced from the Family Archive.

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