Vietnamese Rice Paper Rolls Recipe

Name: Vietnamese Rice Paper Rolls Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Vietnamese
Ingredients: 10 null Rice paper rolls sheets; 100 grams Rice Vermicelli Noodles (Thin) (amount may change depending on the variety of the noodles); 2 null Carrots (Gajjar) cut into sticks; 2 null Cucumbers cut into sticks; 1 cup Coriander (Dhania) Leaves with tender stalks; 1 cup Mint Leaves (Pudina); 4 sprig Tulsi (holy basil); 8 null Iceberg lettuce torn; 2 tablespoon Soy sauce (or fish sauce); 2 tablespoon White Wine Vinegar; 1 tablespoon Lemon juice; 1 teaspoon Ginger grated; 1 clove Garlic minced; 2 null Fresh Red chillies finely chopped; 1 1/2 teaspoon Brown Sugar (Demerara Sugar); 1/2 – 3/4 cup Lukewarm Water; null Salt and Pepper to taste

Madhuli Ajay

July 16, 2021

9416 Ratings

Time:Prep: 10 M|Cook: 30 M|Total: 40 M

Makes:4 Servings

Meal:Appetizer

Cuisine:Vietnamese

Vietnamese Rice paper rolls recipe are made by wrapping crisp, fresh vegetables and herbs in Rice paper. These crunchy, healthy salad rolls are easy to make and very versatile. You can also add mango, avocado, radish, beet, cabbage, tofu, paneer, colored peppers etc. Use fresh ingredients and plenty of herbs. Prepare all the ingredients and line them up, so that it is easy to assemble the rolls. The rolls can be stored in the refrigerator covered with a damp kitchen towel for a day.

Serve Vietnamese Rice paper rolls with the Peanut Chilli Dipping Sauce Recipe along with the Banh It Tran (Vietnamese Mung Bean Dumpling) Recipe.

If you like this recipe, you might also like :

Serve Vietnamese Rice paper rolls with the Peanut Chilli Dipping Sauce Recipe along with the Banh It Tran (Vietnamese Mung Bean Dumpling) Recipe.

If you like this recipe, you might also like :

Ingredients

Ingredients For The Dipping Sauce

10 Rice paper rolls, sheets

100 grams Rice Vermicelli Noodles (Thin), (amount may change depending on the variety of the noodles)

2 Carrots (Gajjar), cut into sticks

2 Cucumbers, cut into sticks

1 cup Coriander (Dhania) Leaves, with tender stalks

1 cup Mint Leaves (Pudina)

4 sprig Tulsi (holy basil)

8 Iceberg lettuce, torn

2 tablespoon Soy sauce, (or fish sauce)

2 tablespoon White Wine Vinegar

1 tablespoon Lemon juice

1 teaspoon Ginger, grated

1 clove Garlic, minced

2 Fresh Red chillies, finely chopped

1 1/2 teaspoon Brown Sugar (Demerara Sugar)

1/2 – 3/4 cup Lukewarm Water

Salt and Pepper, to taste

Instructions for Vietnamese Rice Paper Rolls Recipe

To begin making Vietnamese Rice paper rolls recipe, first prepare the rice vermicelli noodles as per package instructions, drain and cool. Get prep with all the veggies required as well.

While the vermicelli noodles are cooked, you can prepare the dipping sauce for Vietnamese Rice paper rolls recipe. Place the chillies, ginger, garlic, salt in a mortar and pestle and crush lightly.

Add the crushed chilli mixture and all the ingredients to a small mixing bowl and keep aside till the Rice paper rolls are ready to serve

Keep a shallow pan/skillet half-filled with warm water.

Dip one rice paper in water for 10-20 seconds or till just soft and place on a kitchen towel. Dab off the excess water and place it on a flat surface.

Place 1-2 pieces of lettuce on the bottom third of the rice paper.

Top with some coriander leaves, mint leaves, and holy basil leaves, if using.

Layer some noodles above this and then place 1-2 sticks of carrot and cucumber.

Fold over the bottom of the rice paper roll on the filling, tuck in the sides and roll tightly till it is closed. Place on a platter with the seam side down.

Repeat this for the rest of the rice papers.

Serve Vietnamese Rice paper rolls with the Peanut Chilli Dipping Sauce Recipe along with the Banh It Tran (Vietnamese Mung Bean Dumpling) Recipe.