Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Vietnamese rice paper roll Food Vietnamese rice paper roll Preparation time 10 minutes Cooking time 10 minutes Serves 4 INGREDIENTS 8 Valcom Rice Paper 22cm 50 cup Wai Wai Rice Vermicelli 8 cup strawberries, diced 1 cup pineapple, diced (fresh or canned in natural juice) ¼ Vietnamese mint, coarsely chopped ¼ coriander 8 prawns, cooked and deveined, leave tails Dipping Sauce 2 tbsp Mae Ploy Sweet Chilli Sauce 2 tsp water METHOD Fill a large round flat dish with warm water. Place a sheet of Valcom rice paper in the warm water and when just soft, remove and place on a damp tea towel. Place cooked vermicelli, strawberries, pineapple, mint and coriander on to the bottom edge of the rice paper, leaving enough paper to completely cover the ingredients. Proceed to roll over once, turn in both sides of the sheet to enclose the filling and roll over again. Cut in half on a diagonal. Arrange the prawns on top of each roll, tail end out. Mix sweet chilli sauce, rice wine vinegar and water together in a small dipping bowl. Place prepared rice paper rolls on a plate and serve with sweet chilli sauce dip Food Preparation time 10 minutes Cooking time 10 minutes Serves 4 SHARE