My Recipe

Vietnamese Rice Paper Wrap


12 pieces rice paper (8″ diameter)
5 to 6 oz Chinese BBQ Pork (Char Siu)
2 to 3 oz dried rice vermicelli
24 pieces cooked medium shrimp
3 oz carrot (shredded)
12 pieces leaf lettuce
12 sprigs cilantro (optional)

Dipping Sauce:

4 Tbsp sugar
8 Tbsp water
1/2 Tbsp lime juice or vinegar
1/2 Tbsp fish sauce
2 tsp garlic (minced)
2 tsp or to taste fresh red chili (minced)


  1. Prepare dipping sauce by dissolving sugar in hot water in a bowl. Cool and add the rest of the ingredients. Mix well. Set aside.
  2. Cook rice vermicelli in boiling water for about 2 minutes. Remove and rinse under running cold tap water until completely cooled. Drain and cut into 3-inch lengths.
  3. Cut BBQ pork into 1½-inch long thin strips.
  4. If using uncooked frozen shell-on shrimp: Thaw frozen shrimp in refrigerator overnight or in a colander under running cold tap water. Devein, rinse and drain. Cook shrimp by putting in simmering hot water until shell turns pink. Remove. Cool and peel shrimp. If using frozen cooked peeled shrimp: Thaw according to packaging instructions.
  5. Soften rice paper by soaking in warm to slightly hot water in a deep dish. Dry softened rice paper on paper towel or kitchen towel.
  6. Put a moderate amount of each filling ingredient on a rice paper and coat slightly with some dipping sauce. Roll up in such a way that the contrasting colour of the filling ingredients show through the translucent wrapper. Serve with additional dipping sauce.

Nutrition value for 1 wrap:

Calorie 134, Fat 1.9 g, Carbohydrate 19 g, Fibre 0 g, Sugar 5 g, Cholesterol 50 mg, Sodium 289 mg, Protein 9 g.