Vietnamese Rice Paper Rolls or Vietnamese Spring Rolls are packed with bright and colourful veggies which are full of flavour and super healthy!
Traditional Vietnamese Rice Paper Rolls are usually made with pork, prawns, (or any kind of protein), rice vermicelli, vegetables and herbs. I’ve skipped the meat and prepared a vegetarian variation of the dish.
This is one of those recipes that people love but always assume are just too hard to make. You can practice the tuck and roll technique on a few tester rolls and get into a bit of a rhythm before you go ahead with the others!
- Rice Paper Wrappers – 10-15
- Cooked Rice Noodles/Vermicelli – 30 Grams (Optional)
- Carrot (Peeled and Julienned) – 1 Large
- English Cucumber (Julienned) – 1 Large
- Red pepper (Julienned) – 1/2
- Avocado (Sliced) – 1 (Optional)
- Purple Cabbage (Chopped) – 1/3 Cup
- Green Lettuce Leaves – 6-8 Large
- Cilantro – for garnish
- Mint – for garnish
- Basil – for garnish
- Sesame Seeds – for garnish (Optional)
- Fill a large bowl with warm water. Dip one rice paper wrapper at a time into the warm water for 15-20 seconds.
- Take out the rice paper and place it on a clean flat surface.
- Place noodles/vermicelli on the rice paper followed by some vegetables – carrot, cucumber, red pepper, avocado, and cabbage on the bottom of the paper.
- Tear the lettuce leaves into halves, and place 1/2 of a lettuce leaf on top of the vegetables and your desired meat (if using) on it. (Do NOT over-fill!)
- Fold the left and right edges of the rice paper in, then starting from the bottom, roll up to cover the lettuce bundle. Then keep rolling firmly. The rice paper is sticky, it will seal itself.
- After the rolls are formed, cut them in half, and garnish with sesame seeds, mint, cilantro and basil!
You could serve the rolls with a peanut dipping sauce also!
Peanut Dipping Sauce
- Peanut Butter – 3-4 Tablespoons
- Hoisin Sauce – 1 Tablespoon
- Soy Sauce – 1-2 Teaspoons
- Water – as needed
- Garlic Cloves (Crushed) – 4-5
- Sriracha Sauce – 1/2 Teaspoon (Optional)
- Red Chilli Flakes – for garnish
- In a blender, add the peanut butter, hoisin sauce, soy sauce, garlic, sriracha sauce and blend until smooth.
- Add 1-2 tablespoons of water or more to reach your desired consistency.
- Garnish with red chilli flakes and serve!
Post By: Sakshi Deswal / Appy Bistro