Rice paper rolls are the perfect balance of fresh, crisp, and satisfying, making them a go-to for light meals and snacks. Packed with vibrant veggies, herbs, and your choice of protein, they’re endlessly customisable and effortlessly delicious. But what truly takes them to the next level is the dipping sauce—bold, creamy, and bursting to the brim with mouth-tingling tastes and texture.

Like its rice paper-wrapped vehicles of choice, our peanut sauce is also totally customisable. Made with our one and only original Rocking Rayu, It delivers a silky texture with layers of roasted peanuts, sweet coconut, and a slow-building chili warmth. Whether you’re rolling up shrimp, tofu, or a rainbow of crunchy vegetables, this sauce ties it all together with a perfect balance of heat and sweetness. Once you try it, you’ll never go back to plain peanut sauce again!

Keep Rolling, Rolling, Rolling, Rolling…

Rice paper rolls, also known as gỏi cuốn in Vietnam, have a long history rooted in Southeast Asian cuisine. Originating in Vietnam, these fresh rolls were traditionally made using delicate rice paper (bánh tráng), filled with shrimp, pork, vermicelli noodles, and fresh herbs. Unlike deep-fried spring rolls, which are crispy and golden, rice paper rolls are served fresh, making them a light yet satisfying dish. They became popular as a convenient, handheld meal, perfect for Vietnam’s warm climate, where fresh ingredients like mint, cilantro, and lettuce thrive year-round.

Over time, rice paper rolls have spread beyond Vietnam and evolved to include a variety of global influences. In different regions, they’re filled with everything from tofu and avocado to mango and grilled meats, reflecting local flavors and ingredients. The concept of wrapping fresh ingredients in a thin, translucent sheet has also inspired similar dishes in other Asian cuisines, such as Chinese spring pancakes and Thai fresh rolls. Today, rice paper rolls are enjoyed worldwide, prized for their versatility, health benefits, and the endless possibilities they offer—especially when paired with a bold, flavourful dipping sauce.

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Top 10 most popular rice paper roll fillings…

We’ve opted for tofu and the rainbow on this occasion—perfect for keeping things light and fresh in the warm Perth summer. But the beauty of rice paper rolls lies in their versatility. You don’t have to follow our lead; there are plenty of classic flavour combinations that people swear by, and we highly recommend them too. Plus, no matter what you choose, they’re bound to pair beautifully with our beloved Rayu sauce, so go get creative!

1. Classic Vietnamese (Gỏi Cuốn)

Shrimp + Pork + Vermicelli + Lettuce + Mint + Cilantro

2. Tofu & Avocado (Vegan Favorite)

Vermicelli + Avocado + Thai Basil + Carrot + Cucumber + Lettuce + Crushed Peanuts

3. Spicy Tuna & Mango

Spicy Tuna (or Salmon) + Mango + Avocado + Cucumber + Cilantro + Sriracha Mayo

4. Grilled Chicken & Peanut Sauce

Grilled Chicken + Cucumber + Carrot + Mint + Cilantro + Crushed Peanuts

5. BBQ Pork (Char Siu Style)

Char Siu Pork + Vermicelli + Cucumber + Thai Basil + Pickled Carrots

6. Glazed Salmon & Cream Cheese

Miso Glazed Salmon + Cream Cheese + Avocado + Mint + Cucumber + Lemon Zest

7. Crispy Tofu & Hoisin Glaze

Crispy Tofu + Hoisin Glaze + Vermicelli + Carrot + Cucumber + Thai Basil + Lettuce

8. Mango & Coconut Shrimp

Coconut-Crusted Shrimp + Mango + Avocado + Lettuce + Cilantro + Toasted Coconut

9. Korean-Inspired Bulgogi Beef

Bulgogi Beef + Vermicelli + Cucumber + Carrot + Perilla Leaves + Lettuce

10. Egg & Kimchi Breakfast Rolls

Scrambled Eggs + Kimchi + Avocado + Shredded Cheese + Cilantro + Cucumber

Mastering the Perfect Roll

Getting the perfect roll on your rice paper rolls takes a bit of practice, but these tips will help you master it in no time:

Use the Right Amount of Water: Dip the rice paper in lukewarm water for just a few seconds—it should still feel slightly firm when you take it out. It will continue softening as you add the fillings. Over-soaking makes it too fragile and prone to tearing.
Don’t Overfill: Less is more! Stick to a small handful of ingredients to prevent overstuffing. This makes rolling easier and helps keep everything neatly tucked inside.
Layer Thoughtfully: For a visually appealing roll, place your most colorful ingredients (herbs, thinly sliced veggies, shrimp, etc.) first on the rice paper before adding bulkier fillings like tofu, noodles, or protein.
Keep It Tight: Fold in the sides first to seal the edges. Then, tuck and roll firmly (but gently) from the bottom up, keeping everything compact as you go. A snug roll prevents ingredients from falling out when you bite into it.
Use a Damp Surface: Roll on a damp cutting board or plate to prevent sticking and tearing. If the rice paper feels too sticky, wet your hands slightly to help smooth it out.
Work Quickly but Gently: Rice paper is delicate—once softened, roll promptly before it becomes too sticky or fragile to handle.
Serve Fresh: Rice paper rolls taste best right after making them! If you need to store them, cover them with a slightly damp paper towel and plastic wrap to keep them from drying out.

A note on ingredients:

Light and fresh is the key to a delightfully moreish mouthful with any good rice paper roll—perfect for summer starters and outdoor entertaining.

Rocking peanut rice paper rolls — Perfect for a Summer starter and outdoor entertaining.

Herbs: Fresh herbs really do make a difference, so try not to skip them. I pretty much always use fresh coriander, but I know not everyone loves the taste. I highly recommend trying Thai basil as a great substitute, or if you can’t find it, a combo of regular basil and mint.

Protein: I love using tofu for these cute little rolls, but not everyone has the same tolerance for its spongy texture. Any protein can be used, and it will only elevate your experience if you choose a glazed one. For example, char siu pork or miso-glazed chicken work beautifully.

Vegetables: You don’t have to go with what I’ve chosen here—that’s the beauty of rice paper rolls! My son just puts tofu and carrot inside, then proceeds to take the carrot out and eats only the tofu (he’s 2.5). So this really is a “you do you” situation. Just remember to choose veggies that are easy to julienne and add a good amount of crunch.

To noodle or not to noodle: You’ll notice I didn’t add vermicelli noodles as many rice paper rolls do—it’s just not my thing. I figure there’s only so much space inside the roll, and I want to pack in as much nutrition as I can. But if you’re a noodle gal or guy, then noodle away!

Spring onions: If you are using rayu the onion component isn’t essential here, but I personally can’t get enough of this fresh and juicy allium. Won’t hurt you any to leave it out though.

Print Pin

Rocking rice paper rolls with peanut Rayu sauce

Prep Time 20

Cook Time 5

Total Time 25

Servings 4

Dip your way to healthy heaven with these vibrant and versatile peanut sauced rice paper rolls.

Equipment

1 chopping board
1 20+cm plate with a lip to hold water
1 Plate or board for rolling
1 paper towel

Ingredients

For the rainbow tofu rolls

1 block firm tofu (cut into 2-inch X 1-inch pieces)
1 cup red cabbage (shredded)
1/2 cup carrot (julienned)
1/2 cup lebanese cucumber
1/2 cup capsicum (cut into thin strips)
1/4 cup coriander leaves
1/4 cup spring onions (thinly sliced)
1/2 cup neutral oil (for frying)
12 wraps rice paper

For the sauce

2 tbsp fish sauce
6 tbsp coconut milk (or cream)
2 tbsp Peanut Rayu (Original or Hot)
4 tbsp smooth peanut butter
1 tbsp honey (or more if you like)
2 tbsp lime juice
1 tsp rice wine vinegar (optional and more to taste if required)

Instructions

Wraps

Heat oil in a pan and fry the tofu until it’s golden brown and crispy on all sides. Once done, transfer it to a plate lined with absorbent paper to drain excess oil. Set aside until ready to assemble.
Fill a shallow plate with warm water and set up another clean plate or board for assembling the rolls.
Submerge one rice paper wrapper in the warm water for about 5 seconds—just enough to soften it slightly while keeping it firm enough to handle. Transfer to the assembly plate before it becomes too sticky.
Place a piece of crispy tofu in the center of the rice paper, along with a small amount of your chosen fillings. (Carrot, cucumber, capsicum etc)
Fold the sides inward (horizontally) over the ingredients.
Then, starting from the bottom, tightly roll it up, keeping everything snug inside. If the rice paper starts sticking to your hands, wet them slightly to help smooth it out.
Repeat the process for the remaining rolls, then serve immediately with your favorite dipping sauce

For the Sauce

Combine all ingredients in a bowl ready for serving with the wraps.
Add a teaspoon or more of Rayu plus some fresh chopped spring onion or Coriander for garnish.