Vietnamese-style Cold Rolls

Unleash your creative side and choose your own adventure with these pretty-as-a-picture cold Vietnamese rolls. The sky’s the limit!


Vietnamese-style Cold Rolls

30 minutes
20 minutes
Makes 16

Rice paper wrappers

warm water in a shallow dish/tray


Egg omelette:

2 tbsp vegetable oil

6 eggs, lightly whisked


Spicy devilled prawns:

1 tbsp gochujang*

1 tbsp Marion’s Kitchen Coconut Sriracha (or your choice of hot sauce)

2 tsp soy sauce

1 tbsp vegetable oil

12 small prawns, peeled & deveined


Spicy peanut dipping sauce:

3 tbsp smooth peanut butter

2 tablespoons hoisin sauce

2 tbsp Marion’s Kitchen Coconut Sriracha

2 tablespoons lime juice

2 tbsp water

1 garlic clove, grated


Suggested fillings:

edible flowers

rice vermicelli noodles, cooked, cooled

dark green lettuce leaves

Asian herbs e.g. mint leaves, Thai basil leaves

roast/BBQ chicken, cooked, shredded

finely julienned carrot

finely julienned capsicum

cucumber, cut into thin strips

garlic chives

  • Step 1

    Before you start rolling, you’ll need to get all your fillings ready and cooled. To make the egg omelette, heat one tablespoon of the oil in a non-stick frying pan over medium-high heat (a pan 22cm in diameter will give you 2 omelettes). Pour in enough half the egg mixture and swirl the egg around the pan until the egg is almost set. Allow to gently cook on the heat until the top of the omelette is completely set. Then transfer to a cutting board and trim the edges to form a rectangle. Then cut the rectangle into 3 pieces. Set aside to cool and repeat with remaining egg.

  • Step 2

    For the spicy devilled prawns, combine the gochujang, Coconut Sriracha and soy sauce in a large bowl. Add the prawns and mix to coat. Heat the vegetable oil in a large non-stick frying pan. Add the prawns and cook for 2-3 minutes each side or until cooked through. Transfer to a plate and set aside to cool.

  • Step 3

    For the spicy peanut dipping sauce, combine the ingredients in a small bowl.

  • Step 4

    To assemble the cold rolls, dip a sheet of rice paper into a large tray of warm water. Place the wrapper on a clean tea towel. Add your choice of fillings (see the video for ideas), then fold in the sides of the wrapper. Then fold the bottom of the wrapper over the filling and roll up the entire parcel into a tight, neat cylinder shape. Serve cold rolls with the spicy peanut dipping sauce.

  • Notes

    – You can really go to town with these rolls and mix up the fillings to suit your personal tastes – use this recipe as inspiration and go from there! It’s also a fun activity to do with older kids.

    – Gochujang is a Korean fermented chilli paste available in the Asian aisle of some supermarkets or from an Asian grocery store.

Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite. Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

What our customers say

5.0 out of 5 stars (based on 1 review)
Very good0%

Great recipe

July 18, 2023

I love the flavours you use in you rice paper rolls Marion 🙂

We make a simple version of these at work, but lightly spray the bench with oil before placing the wet rice sheets down, filling and rolling.

No sticking and you can make as many as you like at the same time!

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