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Mushroom and Beef Vietnamese Rolls

Quiche 'n' Tell
Fresh and easy-to-do rice paper rolls
Prep Time 1 hr
Total Time 1 hr


  • 18 sheets of Vietnamese rice paper rolls
  • 200 g fresh button mushrooms sliced
  • 100 g good quality fresh or cured beef carpaccio(paper thin slices of beef) shredded
  • 100 g mixed salad greens
  • 2 tbsps fish sauce
  • 1 tbsp sesame oil
  • 2 tbsps rice wine vinegar


  • Combine mushrooms and beef with fish sauce, rice wine vinegar and sesame oil in a bowl and mix with a light hand. Rest for 10 mins.
  • Wet a kitchen towel and spread on the counter (keep sprinkling water on the towel as needed), and place a rice paper roll on it gently pressing for a few seconds to soften it. Gently lift the roll, place on a chopping board and spoon a little mushroom filling topped with a few of the greens an inch above the edge, fold in both the left and right sides and the bottom, then roll to resemble a spring roll (see pictures). Keep the rolls covered to prevent them from drying out as you make the rest of the rolls.