Rice paper rolls are a delightful mix of fresh ingredients wrapped in a thin, delicate rice paper. They’re perfect for a light lunch or an appetizer, offering a satisfying crunch with every bite. This recipe focuses on achieving that ideal crispiness while keeping things healthy and vibrant. Get ready to enjoy a burst of flavors and textures that are as pleasing to the palate as they are to the eyes.
Steps
- Start by preparing the peanut dipping sauce. Mix peanut butter, hoisin sauce, white vinegar, milk (or water), minced garlic, and optional chili in a bowl. Microwave for 30 seconds, stir until smooth, and adjust seasoning with additional vinegar, salt, or milk as needed.
- Soak vermicelli noodles in warm water for 2 minutes, then drain them. Peel and devein prawns, slicing them in half lengthwise. Remove the crunchy core from the lettuce leaves.
- Prepare lettuce bundles by placing vermicelli noodles and bean sprouts inside a lettuce leaf, rolling it up tightly, and setting it aside.
- Fill a large bowl with warm water. Submerge two rice paper sheets together for about 2 seconds, rotating if needed to wet the entire surface.
- Lay the wet rice papers on a flat surface with the smooth side down. Arrange three prawns with mint leaves between them near the top of the rice paper.
- Place the lettuce bundle seam-side down in the center of the rice paper. Fold in the sides, then roll up tightly from the bottom to encase the filling completely.
- Serve the rice paper rolls immediately with the prepared peanut dipping sauce. Enjoy the fresh and vibrant flavors of your homemade Vietnamese Rice Paper Rolls.
Ingredients
- 7 – 14 sheets of 22cm/8.5″ round rice paper
- 11 small cooked prawns/shrimp (about 12cm/5″ in length, unpeeled including the head)
- 50g / 1.5 oz dried vermicelli noodles
- 7 lettuce leaves (preferably soft leaves like Oak or Butter Lettuce)
- 14 mint leaves
- 1 cup bean sprouts
- 1 tbsp peanut butter (smooth preferred, crunchy is optional)
- 2 tbsp hoisin sauce
- 1 1/2 tbsp white vinegar (or lime juice)
- 1/3 cup milk (any fat %) or water
- 1 garlic clove, minced
- 1/2 tsp crushed chili, samba oelak, or other chili paste (optional, adjust to taste)
Nutritional Values
Calories: 945cal | Carbohydrates: 134.4g | Protein: 80.5g | Fat: 7.7g | Polyunsaturated Fat: 7.7g | Cholesterol: 525mg | Sodium: 1407mg
FAQ
- What are Vietnamese Rice Paper Rolls?
- Vietnamese Rice Paper Rolls are a fresh and healthy dish filled with vibrant ingredients like herbs, vegetables, and a bit of protein. They are often served with a flavorful Vietnamese Peanut Dipping Sauce.
- Are Rice Paper Rolls difficult to make?
- Many people assume Rice Paper Rolls are difficult to make, but they are quite simple with the right technique. Using lettuce to bundle fillings and two rice paper sheets can make the process easier for beginners.
- What are some tips for rolling Rice Paper Rolls successfully?
- To prevent tearing, wrap the fillings like noodles and bean sprouts in a lettuce leaf before rolling in rice paper. Using two rice paper sheets also makes them easier to handle.
- What is the secret to the Vietnamese Peanut Dipping Sauce?
- The Peanut Dipping Sauce is made with peanut butter and hoisin sauce, thinned with milk or water, and seasoned with vinegar, garlic, and optional chili for a kick. Adjust the ingredients to taste for the perfect balance.
- Can Rice Paper Rolls be made in advance?
- Rice Paper Rolls can be prepared up to 6 hours ahead of time. Wrap each roll tightly in cling wrap and refrigerate to maintain freshness. Avoid storing them with damp paper towels as this can affect the smell and texture.
- What are some alternative fillings for Rice Paper Rolls?
- Besides the classic fillings, you can use julienned vegetables, thinly sliced tofu, shredded chicken, and a variety of herbs such as coriander or chives. This allows for customization based on personal preference.
Tips
- Use Lettuce to Bundle Ingredients: When assembling the rolls, wrap ingredients like vermicelli noodles and bean sprouts in a piece of soft lettuce before rolling them in the rice paper. This helps to keep everything together and makes the rolling process easier.
- Double Up on Rice Paper: For easier handling and to prevent tearing, especially if you’re just starting out, use two sheets of rice paper per roll. While this may make the ends slightly chewier, it provides more durability during rolling.
- Adjust Dipping Sauce Consistency and Flavor: The Vietnamese Peanut Dipping Sauce can be adjusted to taste by adding more vinegar for tanginess or more peanut butter for richness. Use milk for a lighter color or water for a darker sauce, and add chili for a spicier kick if desired.
- Serve as a DIY Option: Consider presenting the ingredients separately with a large bowl of water, allowing guests to assemble their own rice paper rolls. This interactive option is popular in Vietnamese restaurants and makes for a fun dining experience.
Equipment
- Rice Paper Wrapper (22cm/8.5″ size)
- Vermicelli Noodles
- Large Mixing Bowls (for soaking rice paper and vermicelli)
- Sharp Knife (for slicing prawns and other ingredients)
- Cutting Board
- Cling Wrap (for storing prepared rolls)
