Vietnamese Chicken Rice Paper Rolls with Fish Sauce Dip
Vietnamese chicken rice paper rolls are fresh, light parcels combining tender shredded chicken with crisp vegetables, fragrant herbs, and chewy rice noodles wrapped in delicate rice flour pancakes. What makes them special is the contrast of textures—the soft wrapper against crunchy vegetables and herbs—plus the bright, umami-forward dipping sauce balancing fish sauce, lime, and chilli. Key flavors are savory, tangy, and herbaceous with gentle heat. These are perfect for anyone seeking a healthy, low-carb option or wanting to impress with restaurant-quality appetizers. Serve them as a starter, light lunch, or party finger food. This version distinguishes itself by using preformed rice pancakes rather than traditional rice paper sheets, making assembly quicker and more foolproof while maintaining authentic Vietnamese flavors and the interactive eating experience of wrapping each bite in fresh lettuce.
Ingredients
- ¾ cups rice flour pancakes, from 2x50g packs
- ¼ cups thin rice noodles, dried
- 1 cooked skinless chicken breast, shredded
- 1 carrot, finely sliced
- ½ cucumber, finely shredded
- 1 red pepper, deseeded and finely sliced
- baby gem lettuce, leaves
- coriander, leaves
- mint, leaves
- 4 tbsp Thai fish sauce, for dipping saucesoy sauce1:1umamifish-freeadds glutenadds soy
omits fish flavor slightly, adds wheat if regular soy
- 2 tbsp rice wine vinegar, for dipping sauce
- lime, squeeze
- 1 red chilli, deseeded and finely sliced
Instructions
- 1
Soak rice flour pancakes according to pack instructions or in boiling water for 30 seconds, then remove and cool on kitchen paper.
- 2
Soak rice noodles according to pack instructions, drain, and cut into ¾" strips.
- 3
Lay a rice pancake on a board and arrange noodles, chicken, vegetables, and herb leaves about one third of the way up, leaving a ⅓" edge at the sides.
- 4
Fold the sides over the filling, then roll up lengthways to form a cigar shape.
- 5
Store covered with moist kitchen paper in the fridge for up to 1 day.
- 6
Mix fish sauce, rice wine vinegar, lime juice, and chilli for the dipping sauce.
- 7
To serve, arrange rolls on a plate with fresh lettuce leaves and herb sprigs. Wrap each roll in lettuce with a herb sprig and dunk into sauce.
Tips
Keep rice pancakes moist during assembly—they tear easily when dry. Have a small bowl of water nearby to dampen your board or your fingers if wraps become brittle.
Don't overfill: arrange ingredients one third of the way up the pancake. This gives you enough dough to fold and roll cleanly without the filling bursting through.
For meal prep, store unbaked rolls wrapped individually in moist kitchen paper inside an airtight container. This keeps them pliable and prevents drying for up to 24 hours.
Good to Know
Covered with moist kitchen paper in the fridge for up to 1 day.
Assemble rolls up to 1 day ahead. Keep covered with moist kitchen paper to prevent drying. Prepare dipping sauce separately up to 2 days ahead.
Arrange on a plate with fresh lettuce leaves and herb sprigs. Serve dipping sauce on the side. Each diner wraps a roll in lettuce with a herb sprig and dips into sauce.
Common Mistakes
Soak pancakes too long to avoid tearing—30 seconds in boiling water or per pack instructions is sufficient.
Overfill rolls to avoid them bursting open—keep filling to one third of the pancake height.
Assemble rolls ahead without moist kitchen paper to avoid drying and cracking.
Substitutions
omits fish flavor slightly, adds wheat if regular soy
Full guide →FAQ
Can I make these ahead and freeze them?
Freezing is not recommended. The rice pancake wrapper becomes brittle when thawed. However, you can refrigerate assembled rolls covered with moist kitchen paper for up to 1 day. For meal prep, freeze individual components separately and assemble fresh.
What if I don't have Thai fish sauce?
Substitute soy sauce or tamari at a 1:1 ratio. Soy sauce will add wheat allergen. For vegetarian dipping sauce, use soy sauce with extra lime juice and a pinch of sugar to balance umami and acidity.
What vegetables can I substitute?
Use thinly sliced daikon radish, bean sprouts, shredded beetroot, thinly sliced avocado, or steamed broccoli florets. Keep raw vegetables crisp and sliced thin for easy rolling and eating.