Crispy Baked Vietnamese Rice Paper Rolls
Ingredients
For the filling (can be adjusted):
200g ground pork (or chicken/shrimp/tofu for vegetarian)
1 medium carrot, grated
1/2 cup cabbage, finely shredded
1/4 cup glass noodles (soaked and chopped)
2 scallions, finely chopped
2 cloves garlic, minced
1 tbsp fish sauce (or soy sauce for veg)
1 tsp sugar
1/2 tsp black pepper
Optional: mushrooms (wood ear or shiitake), chopped
For the rolls:
10-12 rice paper sheets (bánh tráng)
A bowl of warm water (for softening the rice paper)
Neutral oil (like vegetable or avocado) for brushing
Instructions
Preheat oven to 200°C (390°F). Line a baking tray with parchment paper or use a wire rack for even crisping.
Prepare the filling:
In a bowl, combine pork (or alternative), carrot, cabbage, noodles, garlic, scallions, mushrooms, fish sauce, sugar, and pepper.
Mix well until sticky and combined.
Soften rice paper:
Dip each rice paper sheet into warm water for 2–3 seconds — just enough to soften it (it continues softening out of the water).
Lay it on a damp towel or plate.
Fill and roll:
Place ~2 tbsp of filling on the bottom third of the rice paper.
Fold in the sides, then roll tightly like a burrito.
Repeat for all rolls.
Bake:
Place rolls on the tray seam side down.
Brush lightly with oil on all sides (or spray for lighter version).
Bake for 25–30 minutes, flipping halfway, until golden and crispy.
Optional: Finish under the broiler for 1–2 minutes for extra crisp.
Dipping Sauce Ideas
Classic nước chấm:
2 tbsp fish sauce
2 tbsp lime juice
1 tbsp sugar
2 tbsp water
Garlic + chili slices
Peanut sauce (vegetarian):
2 tbsp peanut
1 tbsp hoisin
1 tsp soy sauce
Water to thin
Chili or sriracha to taste
Tips
Don’t over-soak rice paper — it’ll tear.
Use a rack in the oven for max crispiness.
Leftovers? Reheat in the oven o
r air fryer to re-crisp.