Recipe courtesy of Rocco DiSpirito

Rice Paper Rolls

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  • Total: 25 min
  • Prep: 25 min
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Vegetable Roll:

Wood ear mushrooms -- julienned

Cellophane noodles -- soaked, rinsed, dried, and cut into 1/2- inch strips

Thai basil and cilantro and chives, packed and cleaned

Bean sprouts

Boston lettuce -- shredded

Pickled radishes and burdock -- julienned

Nouc Cham:

1/4 cup nouc mam

1/4 cup rice vinegar or 2 tablespoons lime juice

2 tablespoons sugar

1 small chili

2 small crushed garlic cloves

Fresh lime leaf and cilantro

1 tablespoon fresh ginger

Shredded daikon or carrot

Fried Spring Roll:

Left-over chicken -- diced

Bean thread noodles -- cut same


  1. For all rolls place ingredients in rice paper and fold like an envelope.;

Fried Spring Roll:

  1. Taro Filling: 1 pound Taro puree -- steamed 3 tablespoons cornstarch 1 tablespoons sugar 1/2 teaspoons salt
  2. Tuna Roll: Bluefin tuna -- cut into thin rectangles Mango -- sliced in rectangles Cucumber -- shaved thin Cubanelle pepper -- roasted and cut into thin rectangle Fresh fennel -- shaved Fresh yuzu and wasabi sauce

Cook’s Note

*If one wrapper tears, use two!.

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