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: Asian
Ingredients: 10 pieces Spring Roll Wrappers (10 Rice paper rolls sheets); 100 g Rice Vermicelli (100 grams Rice Vermicelli Noodles (Thin) (amount may change depending on the variety of the noodles)); 2 pieces Carrot (2 Carrots (Gajjar) cut into sticks); 2 pieces Cucumber (2 Cucumbers cut into sticks); 1 cup Coriander Seed (1 cup Coriander (Dhania) Leaves with tender stalks); 1 cup Mint (1 cup Mint Leaves (Pudina)); 4 sprig Tulsi (4 sprig Tulsi (holy basil)); 8 pieces Iceberg Lettuce (8 Iceberg lettuce torn); 2 tbsp Soy Sauce (2 tablespoon Soy sauce (or fish sauce)); 2 tbsp White Wine Vinegar (2 tablespoon White Wine Vinegar); 1 tbsp Lemon Juice (1 tablespoon Lemon juice); 1 tsp Ginger (1 teaspoon Ginger grated); 1 clove Garlic (1 clove Garlic minced); 2 pieces Red Chili (2 Fresh Red chillies finely chopped); 1 ½ tsp Brown Sugar (1 1/2 teaspoon Brown Sugar (Demerara Sugar)); ½ cup Water (1/2 – 3/4 cup Lukewarm Water — up to 0.75); 0 pieces Table Salt (Salt and Pepper to taste)

Vietnamese Rice Paper Rolls Recipe - Continental Party Appetizer & Starter Recipes (Vietnamese)

40 minAsian

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Vegan
Dairy Free
Pescatarian
Egg Free

Ingredients

For 4 servings

Spring Roll Wrappers10 pieces · 10 Rice paper rolls sheets
Rice Vermicelli100 g · 100 grams Rice Vermicelli Noodles (Thin) (amount may change depending on the variety of the noodles)
Carrot2 pieces · 2 Carrots (Gajjar) cut into sticks
Cucumber2 pieces · 2 Cucumbers cut into sticks
Coriander Seed1 cup · 1 cup Coriander (Dhania) Leaves with tender stalks
Mint1 cup · 1 cup Mint Leaves (Pudina)
Tulsi4 sprig · 4 sprig Tulsi (holy basil)
Iceberg Lettuce8 pieces · 8 Iceberg lettuce torn
Soy Sauce2 tbsp · 2 tablespoon Soy sauce (or fish sauce)
White Wine Vinegar2 tbsp · 2 tablespoon White Wine Vinegar
Lemon Juice1 tbsp · 1 tablespoon Lemon juice
Ginger1 tsp · 1 teaspoon Ginger grated
Garlic1 clove · 1 clove Garlic minced
Red Chili2 pieces · 2 Fresh Red chillies finely chopped
Brown Sugar1 ½ tsp · 1 1/2 teaspoon Brown Sugar (Demerara Sugar)
Water½ cup · 1/2 – 3/4 cup Lukewarm Water — up to 0.75
Table Salt0 pieces · Salt and Pepper to taste

Make it mine in the app

Steps

1To 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.
2While 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.
3Add 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
4Keep a shallow pan/skillet half-filled with warm water.
5Dip 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.
6Place 1-2 pieces of lettuce on the bottom third of the rice paper.
7Top with some coriander leaves, mint leaves, and holy basil leaves, if using.
8Layer some noodles above this and then place 1-2 sticks of carrot and cucumber.
9Fold 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.
10Repeat this for the rest of the rice papers.
11Serve Vietnamese Rice paper rolls with the Peanut Chilli Dipping Sauce Recipe along with the Banh It Tran (Vietnamese Mung Bean Dumpling) Recipe.