RECIPES | These Easy Vietnamese Rice Paper rolls are by no means traditional, they are simply my way of creating a quick and easy meal with leftover ingredients. They’re light, healthy and great for the warmer weather.

vietnamese rice paper rolls recipe

Preparation Time: 15 minutes  / Serves 2-4


  • 1 packet of rice paper sheets
  • 1 packet of coleslaw salad, undressed (500g)
  • 1 avocado, seed removed and cut into 2cm thick slices
  • 10g fresh mint, finely diced
  • 10g fresh Thai basil, finely diced
  • 10g fresh coriander, finely diced
  • 150g left over meat, sliced thinly (turkey, chicken, ham etc)
  • 30ml sweet chili sauce
  • 250ml hot water


  1. Combine the coleslaw salad, mint and coriander in a bowl.
  2. Place the hot water in a shallow heat proof container.
  3. Dip one of the rice paper sheets into the hot water until it becomes soft.
  4. Spread the softened rice paper sheet on a flat surface and place a small amount of the salad mix, a slice of the avocado and a slice or two of the meat on the edge closest to yourself leaving about a 2cm gap from all edges.
  5. Fold the ends in and roll up firmly to enclose the filling tightly.
  6. Repeat steps 4 and 5 until all the filling has been used.
  7. Eat immediately with the sweet chili sauce.


Rice paper rolls are best served fresh. If you leave them for too long they can become soft and fall apart.