Top 13 Delicious Rice Paper Rolls for a Weekend Treat

Fresh Spring Rolls, also known as nem cuon, is a popular dish in Vietnam. This dish mainly uses rice paper rolled with various ingredients, varying by region. Typically served as an appetizer or snack with drinks, it is made with rolled rice paper, fresh herbs, vermicelli, and various meats such as beef, pork, duck, shrimp, fish, or crab...

This simple dish includes a slice of well-cooked and sliced meat, a vibrant red boiled shrimp, a handful of tossed vermicelli, a lettuce leaf, a few sprigs of herbs, and cilantro, all neatly wrapped with rice paper. It can be enjoyed with a dipping sauce of sweet and sour fish sauce or soy sauce.

Reference locations: 163/3 Thanh Thai, District 10; 250 Gia Phu, District 6; 48 Ngo Duc Ke, District 1;....

The unique preparation of the rice paper in this dish adds to its complexity. The rice paper is crafted with two thick layers and then sun-dried. Afterward, it is baked over an open flame until it puffs up, resembling crispy rice crackers. Lastly, the rice paper is left to absorb the dew in the early morning at 3 am.

This results in a rice paper that is both chewy and resilient, with a slightly salty taste, setting it apart from all other rice papers. No one can resist the allure of this dew-exposed rice paper dish, where tender and sweet pork is rolled together with wild vegetables, creating a pleasantly substantial texture.

Reference location: 01 Nguyen Huu Cau, District 1;....

Pork-filled rice paper rolls are a traditional dish of the people in Central Vietnam, gradually becoming a commercially popular and specialty dish, especially in their hometown of Da Nang.

To create a delicious pork-filled rice paper roll, several factors come into play: boiled pork, fresh vegetables, and carefully selected rice paper for rolling. The preferred choice is often dew-exposed rice paper, which is both soft and fragrant with the scent of rice. The thickness is just right—soft when bitten into, yet resilient enough not to tear, ensuring the roll stays intact.

Reference location: B54 Nguyen Trai, District 1;....

Sweet Bò Bía is a delightful treat made from grated coconut, sesame seeds, and a candy strip made from sugar, all rolled in a thin rice paper made from wheat flour. Though simple, this dish is beloved by many locals, students, and enthusiasts.

For this sweet version, the ingredients include a strip of sugarcane or a sugar-made candy strip rolled with grated coconut (coconut rice). Similar to the savory Bò Bía, this dish originated from Chaozhou with easy-to-find ingredients, a delightful flavor, and, notably, a very affordable price.

Reference location: 14/25 Hoàng Dư Khương, Ward 12, District 10;....

Simple and humble, these street-side sweet bò bía rolls consist of just a quarter of thin rice paper, layered with betel leaves, a sprinkle of basil and mint, a scoop of jicama stir-fry, a few plump red-cooked shrimp, and a rolled-up lap cheong sausage. Dipped in a sauce that's sweet and slightly spicy. Bò bía, also known as bía or bánh bía (Hokkien: pȯh-piáⁿ), is a rolled dish influenced by Teochew (Chaozhou) and Hokkien cuisine, popular in Taiwan, Singapore, and Malaysia. In Fujian, it's often enjoyed in Haicang, while in Guangdong, it's widespread in the Chaozhou region during the Qingming Festival.

In Vietnam, immigrants from Teochew introduced this dish. The savory bò bía is made with ingredients like lap cheong, sliced hard-boiled eggs, carrots, lettuce, jicama (called sắn in the South), or celery, dried shrimp, and fresh herbs, all finely chopped and rolled in a wheat flour-based rice paper. The accompanying condiment is a blend of chili sauce with finely crushed roasted peanuts, mixed with oil-fried dried shallots.

Reference address: Đinh Tiên Hoàng Street (District 1, near Bùi Hữu Nghĩa Bridge);...

As one of the dishes showcasing the full elegance of Vietnamese culinary culture and recognized by many worldwide, spring rolls grace the dining tables of Vietnamese families as a bonding element among members. Spring rolls, also known as fried spring rolls or fried nem, is a delicious, renowned dish originating from Vietnam and popular worldwide. Its origins trace back to China in the form of dim sum and are crafted from easily accessible ingredients, with a straightforward preparation method. 'Nem rán,' also referred to as 'nem,' is the common term in the North (some places in Nam Dinh province call it 'chả'). The southern-style spring rolls are called 'nem Sài Gòn' by northerners and originated from China in dim sum, made from readily available ingredients with a simple preparation method.

Traditional spring rolls often have main ingredients such as pork, shrimp, minced crab, squeezed jicama, wood ear mushrooms, glass noodles, and some common Vietnamese spices like scallions, pepper, fish sauce, all rolled in rice paper and deep-fried. Spring rolls are often served with a dipping sauce, pickled vegetables, and lettuce, along with aromatic herbs like basil, perilla, and coriander. In the North, fried spring rolls may come in a square shape instead of the cylindrical one (like square crab spring rolls in Hai Phong). They are also sometimes paired with Hanoi-style vermicelli. In the South, spring rolls might be enjoyed with locally available greens like sesame leaves, starfruit leaves, perilla leaves, or xuong mau leaves. These are commonly referred to as forest vegetables. Spring rolls can also be paired with vermicelli. Southern vermicelli with spring rolls is similar to southern grilled meat vermicelli, but with spring rolls instead of grilled meat.

Reference address: Bến Thành Market, where spring rolls are delicious, or you can make them directly at home for both hygiene and flavor!

Grilled skewered nem is fresh nem that is skewered and grilled over a glowing red charcoal fire. This extraordinary nem dish has the power to mesmerize and leave families craving just at the sight of it.

Grilled nem is often served with lettuce, raw vegetables, banana blossoms, starfruit, rolled in thin rice vermicelli, or rice paper, and eaten with dipping sauce. When eating, sprinkle roasted peanuts and finely chopped chili on the sauce. You'll have an exquisite dish that can be enjoyed with rice or vermicelli!

Reference address: 69/31 D2 Street, Ward 15, Binh Thanh District;...

Indulge in the renowned specialty, Beef Wrapped in Betel Leaves, when you visit Saigon. This dish is a perfect harmony of the sweetness of beef, the aromatic flavor of betel leaves, and the richness of fat, creating an irresistibly delicious taste. Beef wrapped in betel leaves not only delights the taste buds but also carries a uniquely enticing aroma, making it a treat for both the palate and health. To craft this delectable dish, fresh sirloin beef, minced meat, betel leaves, and various spices are essential.

During preparation, the chef slices the beef into thin pieces, seasons them with a full array of spices, then rolls them in layers before frying or grilling until cooked. When served, adding fried shallot oil and roasted peanuts enhances the dish. Beef wrapped in betel leaves pairs perfectly with vermicelli, fresh vegetables, and dipping fish sauce. The delightful fragrance, flavorful meat, and moist texture elevate this dish to a whole new level. Enjoy it at outdoor gatherings, where grilling and savoring each freshly cooked beef roll creates a truly wonderful experience.

Reference address: Along Ton Duc Thang Street, District 1;....

Shredded Pork Skin Rolls represent a quintessential dish in Vietnamese cuisine. The golden shredded pork skin is crisp and tender, delivering a harmonious taste when paired with pickled vegetables and sweet-sour fish sauce. In Vietnamese gastronomy, rolls typically consist of pork and rice.

These rolls are crafted from finely cut pork and skin, mixed with rice, and commonly flavored with garlic sauce, lime, sugar, chili, pickled radish, white radish, and carrots. Shredded Pork Skin Rolls dipped in fish sauce blended with sugar, lime, and chili create a fragrant and flavorful experience. Eating these rolls with bauhinia leaves and banana blossom adds a delightful touch of bitterness.

Reference address: 69 Tran Van Dang, Ward 9, District 3;...

Does your childhood memories include 'Pandan Leaf Tube Cake'? If you've tasted this type of cake, do you know its origin and what makes it so simple yet addictive? The aromatic scent of rich coconut milk, the fragrance of pandan leaves wafting through the air. The tube cake paired with a bit of grated coconut, sprinkled with a pinch of white sesame or crushed peanuts, all wrapped in a thin, crispy white rice paper. There's nothing quite as delightful! Pandan Leaf Tube Cake is a nostalgic gift associated with the childhoods of many, especially those from the Mekong Delta.

Many mistakenly believe that Pandan Leaf Tube Cake is made from Hanoi's green sticky rice, but that's not the case. Let's find out where this type of cake originated, and ultimately, what have we been eating in this legendary Pandan Leaf Tube Cake? Nowadays, this cake is a popular snack in most provinces and cities across the country. Especially in winter, these aromatic tube cakes with the scent of pandan leaves are highly favored.

Reference address: 45 Nguyen Trai, District 5;...

Biting into a piece, myriad flavors—sour, sweet, spicy, salty...—dance on your taste buds. First, the chewiness of rice paper, the saltiness, and the aroma of eggs, dried beef, and dried shrimp. You'll also sense the fragrance of peanuts and fried shallots. Somewhere in the background, a hint of the piquant heat from chili, the natural zest of cilantro, and the delightful sweet and sourness of the specially crafted tamarind sauce.

Ultimately, the buttery aroma of avocado will make you want to savor quickly for another bite,...all blending together to create a perfectly rounded, exquisite sauce.

Reference address: 772 Su Van Hanh St., Ward 12, District 10;....

Distinctive flavor: Crispy roasted pork + savory fish sauce + refreshing assortment of vegetables. A serving of roasted pork rolled rice paper includes approximately 6 pieces of roasted pork + a plate of assorted vegetables (bean sprouts, banana, pineapple, purple cabbage, cucumber, etc.) + a plate of fresh herbs (lettuce, basil, mint, cilantro, etc.) + a cup of fish sauce + rice noodles + rice paper (spring roll wrapper). Notable features: The roasted pork is the innovative product tailored to the taste of Northern people; the fish sauce is pre-made, those who prefer it spicy can add chili and lime; for those who cannot consume fish sauce, regular fish sauce with added chili and lime can be requested.

How to eat: Place the rice paper on the rice noodles, flip it over, then add vegetables, followed by pork and herbs, roll it up, and dip in fish sauce. Nutrition: Balanced with vegetables, starch, meat, and vitamins from fruits. To put it in the Japanese way, it encompasses both 'seafood' and 'mountain food.' Best suited for: A diverse office meal. Especially enjoyable during the cold season. The flavor of fish sauce, the crunch of roasted pork, and the freshness of various green vegetables provide an excellent dining experience.

Reference address: Hoang Beo Rice Paper Roll is the most beloved rice paper roll eatery by diners in both Hanoi and Saigon.

Steamed fish is already delicious, but when combined with a bit of vermicelli and a touch of wood ear mushrooms, it becomes even more delightful. Rolling it in rice paper along with fresh vegetables, a piece of sweet and delicious steamed fish, vermicelli, and wood ear mushrooms absorbing the spices evenly, then dipping in fish sauce creates an incomparable flavor. Steamed fish, when rolled with rice vermicelli, rice paper, and various fresh herbs, is perfect for a refreshing weekend. The steamed fish has a tender texture with a natural sweetness and delightful aroma. This dish is enjoyed with fresh vegetables and rice paper, making it a delicious and mouthwatering alternative.

Reference address: Hoang Ty Restaurant or try making it at home using various online recipes; it's easy and tasty.