Tested till perfect Fresh Rolls With Spicy Almond Dipping Sauce
Fresh Rolls With Spicy Almond Dipping Sauce
Photography by Edward Pond

Fresh Rolls With Spicy Almond Dipping Sauce

This Vietnamese favourite is easy to make and is just as suitable for a main course as it is for an appetizer. Look for rice paper wrappers in the Asian section of the grocery store. 

By Joanne Lusted and The Test Kitchen

Source: Canadian Living Magazine: August 2012

Recipe4 out of 5 based on 23 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 40 minutes
  • Total time 1 hour
  • Portion size 24 pieces


  • 4 oz (115 g) 4oz (115 g)rice stick vermicelli
  • 1 tsp 1tspsesame oil
  • 12 12large rice paper wrapperrice paper wrappers
  • 36 36cooked large shrimp
  • 3 cups 3cupsthinly sliced leaf lettuce
  • 1/2 1/2sweet red peppersweet red peppers, thinly sliced
  • 1/2 1/2sweet yellow peppersweet yellow peppers, thinly sliced
  • 1 piece (4 inches/10 cm) 1piece (4 inches/10 cm)English cucumber, cut in thin strips
  • 1/2 1/2mangomangoes, peeled and thinly sliced
  • 1 cup 1cupfresh mint leaves
  • 1 cup 1cupfresh cilantro leaves

Spicy Almond Dipping Sauce:

  • 1/4 cup 1/4cupcrunchy natural almond butter
  • 1/4 cup 1/4cuphoisin sauce
  • 2 tbsp 2tbspseasoned rice vinegar
  • 2 tbsp 2tbspsodium-reduced soy sauce
  • 1 tbsp 1tbspsriracha saucesriracha sauce or hot pepper sauce
To change the number of servings, enter the number, then press "calculate". or reset


Spicy Almond Dipping Sauce: In small bowl, stir together almond butter, hoisin sauce, rice vinegar, soy sauce, sriracha and 3 tbsp water. Set aside.

Break vermicelli into thirds and place in bowl; pour boiling water over top and soak until tender, about 3 minutes. Drain and toss with sesame oil; let cool.

Fill shallow bowl with warm water. Soak 1 rice paper wrapper in water until softened and pliable, about 30 seconds. Spread wrappers on clean towel.

Along bottom third of wrapper, place 3 shrimp. Top with scant 1/4 cup vermicelli, 1/4 cup lettuce and a few pieces each red pepper, yellow pepper, cucumber and mango. Top with 2 or 3 leaves each mint and cilantro.

From filled side, roll wrapper over filling. Fold sides over and tightly roll up. Place, seam side down, on tray; cover with damp towel. Repeat with remaining ingredients to make 12 rolls.

To serve, cut diagonally in half. Serve with dipping sauce.

Nutritional Information Per Piece: about

cal 76 pro 3g total fat 2g sat. fat 0
carb 11g fibre 1g chol 16mg sodium 176mg
potassium 93mg

% RDI:

calcium 2 iron 7 vit A 7 vit C 20
folate 5
This recipe is featured on Your monthly meal plan: 31 no-cook recipes and Too hot to cook? 39 no-sweat summer recipes
All rights reserved. TVA Group Inc. 2015