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Flour & Essentials

Bulk: 250 g Vietnamese Rice Paper


Vietnamese Rice Paper, 250 g bag

Origin: Vietnam

Weight: 250 g


  • Dip Vietnamese rice paper in warm water for about 3-4 seconds, until rice paper becomes moistened with water.

  • Then lay it down on a plate and allow it soak up the water fully (about 1 minute). It should become soft.

RECIPE: Vegetable Vietnamese Spring Rolls aka Summer Rolls

 Vietnamese Rice Paper Rolls


For the Summer Rolls:

  • 2 large carrots
  • 1 red bell pepper
  • 1 avocado
  • 1 mango
  • 1/2 cucumber
  • 1/2 jalapeno
  • 2 cups arugula
  • 1/2 cup fresh basil
  • 1/2 cup fresh mint
  • 6 to 8 Vietnamese rice paper summer roll wrappers

For the Sauce:

  • 1/2 cup salted roasted almonds
  • 1/2 cup canned coconut milk
  • 1 tbsp lime juice
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp grated carrots optional


  • Sauce: Combine all “Sauce” ingredients in a blender until smooth.
  • Prep: Thinly slice all veggies and arrange near your work space.
  • Roll: Fill a shallow dish with warm water. Working one at a time, gently place a Vietnamese rice paper in the water for about 15 seconds, or until soft and pliable. Move the Vietnamese rice paper to a damp surface. Stack veggies and herbs on the Vietnamese rice paper in a long narrow row, leaving about 2 inches on either side. Fold the sides of the Vietnamese rice paper over the mound, then gently roll.
  • Serve: Cover finished summer rolls with a damp paper towel until ready to eat. Serve with almond butter dipping sauce, optionally sliced in half to serve.

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