Vietnamese Shrimps Rolls

A delicious Vietnamese starter.


  • 4 sheets of rice paper
  • 4 large cooked shrimps (peeled, deveined and cut in half)
  • small handful of bean sprouts
  • small handful of thai basil (optional)
  • small handful of fresh mints
  • small handful of fresh coriander
  • 1 small carrot (julienned)
  • ½ cucumber (julienned)
  • 4 soft lettuce leaves
  • few chinese chives (cut into 4 inch length)
  • 2 oz rice vermicelli
  • 2 fish sauce
  • 4 water
  • 2 dessertspoon fresh lime juice
  • 2 dessertspoon sugar or palm sugar
  • 1 tsp garlic chili sauce
  • 1 tsp finely chopped roasted peanuts
  • 1 dessertspoon hoisin sauce


  1. In a saucepan with hot water, boil vermicelli 2-3 minutes until al dente, rinse with cold water, drain and set aside.
  2. Wet the rice papers, one at a time, briefly with water.
  3. Place some vermicelli, lettuce, bean sprouts and herbs on the rice paper.
  4. Wrap the top down, roll one turn, fold in both sides and roll up, envelope style, keeping tension moderately tight, add shrimps and chives last.
  5. In a bowl, mix the fish sauce, water, lime juice, sugar and chili sauce.
  6. Serve the shrimps rolls with the fish sauce or serve it with a mixture of fish sauce and hoisin sauce.
  7. Top the sauce with finely chopped peanuts.


By Mai Tan for MasterChef Ireland.


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