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Fresh Vietnamese Rice Rolls - Shared by Marilyn Lim


Vietnamese rice paper



Grounded Peanuts

​White sesame seeds




​Big red chillis (optional)

​Spring onions

​White vinegar



​Vegetable Oil


Hoisin sauce


Serves 1

1) Prepare ingredients masse en place. Rinse and wash all vegetables. Strain out water.

2) Shred carrots. Pluck parsley, lettuce and beansprouts. Chop garlic and red chilli. Ground peanuts. Leave these ingredients raw and uncooked.

3) Add 8 cups of water to a pot and bring to boil over medium heat. Add in the shrimps and simmer for about 2-3 minutes until they turn pink. Drain and transfer cooked shrimps to a bowl of cold water to stop cooking process and let shrimps cool. Remove shells and devein cooled shrimps. Slice into halves.

4) Soak vermicelli in remaining hot prawn stock with a little oil and salt added in for about 5 minutes. Ensure it does not stick together. Strain vermicelli and set aside.

5) Dip rice roll paper into a bowl of room temperature water for a few seconds and then quickly remove and lay it flat out on a plate.

6) Next, add in vegetables, prawns, ground peanuts and cooked vermicelli on top of moist rice paper. Season with salt and pepper to taste.

7) Gently fold up the sides, before rolling it from the bottom till the top. Avoid stuffing too many ingredients at one go otherwise the delicate rice paper will break apart.

8) Mix Hoisin sauce with a little white vinegar. Garnish completed rice roll with shredded carrots and dab on a little of the Hoisin sauce mixture. Add a sprinkling of white sesame seeds on top. Enjoy!

About the participant

Aunty Marilyn has been cooking since she was just 4 years old. She is a certified chef with At-Sunrice Global Chef Academy. She experiments with different recipes and specializes in healthy and wholesome organic vegetarian cooking. In her free time, she watches cooking shows on YouTube and teaches classes on how to cook and eat healthy.

Marilyn Lim

Recipe has been edited for clarity by the HealthXchange team.

Ref: L20