Looking for a unique twist on Vietnamese rice paper rolls? These Corned Beef Rice Paper Rolls blend the rich, savoury flavour of corned beef with the freshness of coleslaw and vermicelli noodles, all wrapped in delicate rice paper. They’re quick, easy, and perfect for a light meal or appetiser.
By mixing corned beef with a fragrant onion, garlic, and chilli sauce, this recipe adds a bold kick to the traditional roll. The coleslaw mix provides crunch, while vermicelli noodles offer a soft contrast, making each bite a delicious balance of textures and flavours.
Serve these rolls with hoisin sauce, sweet chilli sauce, or classic nuoc cham for a satisfying dip. Add fresh herbs or crushed peanuts for extra flavour, and enjoy a simple yet flavour-packed take on Vietnamese cuisine!
Ingredients
- 1/2 can corned beef
- 1 cup coleslaw mix
- 1/2 cup cooked vermicelli rice noodles
- 4-6 Vietnamese rice paper sheets
- Optional: fresh herbs (mint, coriander), crushed peanuts, hoisin sauce for dipping
- 3 tablespoons onion,garlic and chill sauce (or any similar sauce you prefer)
Instructions
- Shred or mash the corned beef into small pieces.
- in a saucepan on low heat mix the onion, garlic and chilli sauce with the corned beef until well covered.
- remove from heat and let cool, Mix with the coleslaw and cooked vermicelli noodles.
- Dip one sheet of rice paper into warm water for a few seconds until soft.
- Place a small amount of the filling in the centre.
- Fold in the sides, then roll tightly from the bottom up.
- Serve with hoisin sauce, sweet chilli sauce, or a Vietnamese dipping sauce (nuoc cham).
Nutritional Information
- Per serving
- Energy: 480 kcal / 2006 kJ
- Fat: 20 g
- Protein: 22 g
- Carbs: 52 g
