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Donna's Chile Rice-Paper Rolls


Australian chef Donna Hay is known for creating inventive dishes that fuse the flavors of various cuisines. These delicious rice-paper rolls are no exception.

  • Servings: 4

Source: Martha Stewart Living Television, April 2001


  • 1 tablespoon peanut oil
  • 2 tablespoons fresh ginger, julienned
  • 5 large (mild) red chile peppers, seeded and julienned
  • 2 kaffir lime leaves, julienned
  • 10 ounces large shrimp, peeled and deveined
  • 4 scallions, white and pale-green parts, julienned
  • 2 seedless English cucumbers, julienned
  • 1/3 cup shredded fresh mint
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon Asian fish sauce
  • 12 medium rice-paper wrappers
  • Soy sauce, for dipping
  • Sweet chili sauce, for dipping


  1. Heat oil in a medium skillet over medium heat. Add ginger and chile peppers, and cook until crisp, about 3 minutes. Add lime leaves and shrimp, and cook until the shrimp turn opaque, about 3 minutes more. Set aside to cool. Combine cooled shrimp with scallions, cucumber, mint, lime juice, and fish sauce.

  2. Place a rice-paper wrapper in a bowl of warm water until soft and pliable, about 30 seconds. Remove, and pat dry with paper towels. Place a little of the chile salad down the center of the wrapper, and fold over one end to make a base. Roll over one side and then the second side to enclose the filling. Serve soy sauce and sweet chili sauce in bowls for dipping.

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