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Rice Paper Roll in a tray
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5 from 11 votes

Rice Paper Rolls | Spring rolls | Summer rolls

Rice Paper Rolls is a very easy recipe and a great appetizer to feed a crowd. These Spring Rolls or Summer Rolls can be served with store bought sweet chili sauce or peanut sauce.
Prep Time20 minutes
Total Time20 minutes
Course: Appetizer, Kids Friendly, Quick and Easy
Cuisine: Asian, Chinese
Diet: Vegetarian
Servings: 15 Rolls
Calories: 49kcal


  • bowl
  • pan
  • spatula


  • 1 oz Mung thread/sotanghon noodles can substitute with rice noodles
  • 15 sheets Rice paper
  • 1 cup Cabbage finely shredded
  • 1 Carrot finely grated
  • 1 Spring onion scallion (finely chopped)
  • 2 teaspoon Cilantro finely chopped

For the dressing –

  • 1 tablespoon Rice vinegar
  • 1 teaspoon Sugar
  • ½ teaspoon Salt
  • 1 cl Crushed garlic
  • 1 tablespoon Water 


  • Soak the mung thread or rice noodles in boiling water for 5 minutes. Drain it and then cut it into 3 inch strips.
  • In a bowl add all the ingredients listed under the dressing ingredients and mix well.
  • To this dressing add the cut noodles, cabbage, carrot, scallion and cilantro and mix until well combined. Keep it aside for about 20 mins to marinate.

To assemble

  • Keep a flat bowl with hot water in the work area. Slowly immerse a single rice paper sheets into the hot water for about 15 secs and slowly remove it and place it in a kitchen cloth or a wooden work board.
  • Place about 2 tablespoon of the prepared noodles and vegetable mixture on one half of the sheet (the side closer to you).
  • Now fold the sheet from the bottom over to the top and then tuck the sides in. Then give the roll one more roll and place it on a clean damp towel.
  • Roll the rice paper tightly so that all the stuffing is tight and intact. It will take some practice to roll them well.
  • Keep them covered with a damp towel until ready to serve.
  • Serve the Rice Paper Rolls with sweet chili sauce.


  • The roll can be steamed or fried, but it tasted really fresh without any cooking.
  • The roll has to be absolutely kept covered in a damp kitchen cloth. They tend to dry out pretty quickly.
  • The rolls can be prepared up to 4 hrs in advance (covered in damp cloth) and can be kept in the refrigerator until ready to serve.


Calories: 49kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 161mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin A: 695IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg