VIETNAMESE RICE PAPER ROLLS
Unlike deep-fried spring rolls, this Vietnamese spring roll recipe is light and healthy, packed with fresh herbs, prawns and veg. It makes a great lunch or starter.
Provided by delicious. magazine
Categories Healthy lunch recipes
Yield Serves 4
Number Of Ingredients 17
Steps:
- Put the vermicelli noodles into a heatproof bowl, cover with boiling water and leave for 5 minutes to soften. Drain and set aside.
- Get all your ingredients prepared and to hand, with a large shallow dish of warm water and a clean, wet tea towel. Submerge a paper in the water for 1 minute ( 30 seconds for extra-thin papers) to soften. Remove and lay on the towel. Arrange 3 prawns down the centre with some herbs, noodles, peanut, carrot, cucumber and lettuce. Don't put too much on, or it will be too fat to roll.
- Fold the edge of the paper closest to you over the filling, fold in the sides, then roll up tightly to make a neat parcel. Set aside on a serving plate and repeat with the remaining papers. Cover with a damp tea towel while you make the dipping sauce.
- Grind the garlic, chilli and sugar in a mortar to a coarse paste. Stir in the fish sauce, lime juice, vinegar and 1 tbsp water. Divide among individual dipping saucers. Uncover the rolls and serve with the sauce.
Nutrition Facts : Calories 69kcals, Fat 1.9g (0.4g saturated), Protein 6.3g, Carbohydrate 6.7g (2.3g sugar)
VIETNAMESE PRAWN SUMMER ROLLS
Fresh-tasting rice paper rolls packed with shellfish, light vermicelli noodles, carrots, cucumber and herbs, with a sweet ginger chilli dipping sauce
Provided by Barney Desmazery
Categories Dinner, Starter
Time 30m
Yield Makes 12
Number Of Ingredients 16
Steps:
- Make the dipping sauce by pounding the garlic, chilli, ginger and sugar together using a pestle and mortar, then stir in the fish sauce and lime juice. Alternatively, just blitz everything together in a mini blender.
- Soak the rice noodles in a bowl of hot water for 15 mins, then drain well. Assemble all the prepared filling ingredients - once you start, you will need everything to hand.
- When you are ready to make the rolls, dip one of the rice papers in a bowl of hot water, moving it around until the whole wrapper is soft - about 10-15 secs - then drain on a tea towel.
- Place a rice paper wrapper on a board and at one edge of the wrapper, add a few mint leaves, then three prawn halves.
- Place some lettuce on top of the prawns, followed by some noodles, a few strips of carrot and cucumber, some more herbs and finally some beansprouts. Don't overfill the pancakes or they will be hard to roll.
- Lift the edge of the rice paper wrapper nearest to you over the filling and, holding the filling in position with your fingers, start rolling up tightly.
- When you're about halfway, fold the ends of the rice paper in and over the filling so that it is completely enclosed.
- Keep on rolling tightly until the whole rice paper wrapper is rolled up. To serve, cut the rolls in half on the diagonal.
Nutrition Facts : Calories 74 calories, Carbohydrate 12 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.1 milligram of sodium
VIETNAMESE RICE PAPER ROLLS
Vietnamese Rice Paper Rolls are super quick to prepare! Packed with juicy prawns, vermicelli, crisp lettuce and fresh mint, they're perfect as a light snack or healthy lunch. Pair them with our Peanut Hoisin Dipping Sauce - you won't want to stop at one!
Provided by Wandercooks
Categories Appetiser
Time 10m
Number Of Ingredients 9
Steps:
- Pop your vermicelli noodles into a large bowl and soak them in boiling water for 5 minutes.
- Pour some lukewarm water in a large, deep bowl - make sure it's deep enough for softening your rice paper.
- Next, slice your prawns in half and devein them if this hasn't already been done.
- Finally, drain the vermicelli and place all the ingredients on the table. Now you're ready to roll!
- Take a rice paper wrapper and rotate it in the warm water until all surface areas have been covered.
- Pop it on your plate and top with lettuce, mint and vermicelli on the edge closest to you, then pop the prawns about 2-3cm closer to the top edge.
- Now grab the bottom of the rice paper and roll it over the greens. Tuck in both sides and continue rolling up the rest of the way.
- That's it! All that's left is to dip it in your delicious peanut hoisin sauce or nuoc mam cham and eat. Yum!
Nutrition Facts : Carbohydrate 29 g, Protein 7 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 64 mg, Sodium 315 mg, Fiber 1 g, Sugar 1 g, Calories 155 kcal, ServingSize 1 serving
VIETNAMESE RICE PAPER ROLLS (SPRING ROLLS)
Recipe video above. Vietnamese Rice Paper Rolls are incredibly fresh and healthy. The Vietnamese peanut dipping sauce that accompanies this is sensational and completely addictive!
Provided by Nagi | RecipeTin Eats
Categories Appetizer Finger Food Starter
Time 20m
Number Of Ingredients 12
Steps:
- Peanut Sauce: Combine the Peanut Dipping Sauce ingredients. Mix briefly (it won't come together), then microwave for 30 seconds. Mix again until smooth. Set aside to cool. Adjust sour with vinegar, salt with salt and spiciness to taste. Thickness can be adjusted with milk or water once cooled.
- Place vermicelli noodles in a bowl and cover with warm water for 2 minutes, then drain (or follow packet instructions).
- Peel the prawns, slice in half lengthwise and devein (watch video).
- Remove the crunchy core of the lettuce leaves (watch video).
- Tip - LETTUCE BUNDLE (Note 4): Place some vermicelli noodles and bean sprouts in a lettuce leaf, then roll it up, finishing seam side down. Repeat.
- Fill a large bowl with warm water. The bowl doesn't need to be large enough to fit the whole rice paper in one go.
- Place two rice papers together (if using 2). Note which side is the smooth side - this is supposed to be the outside of the spring roll. Submerge the rice papers into the water (both of them at the same time, together) for 2 seconds. If your bowl isn't large enough to fit the whole rice paper in one go, that's fine, just rotate it and count 2 seconds for each section you submerge into the water.
- Place both the rice papers (one on top of the other, they will stick together) on a board or the counter with the smooth side down.
- On the top part of the rice paper, place 3 prawns with a mint leaf in between, as per the photo below.
- Place the lettuce bundle with the seam side down onto the middle of the rice paper.
- 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.
- If you placed the ingredients on the rice paper as per the photo below, your rice paper rolls should look pretty with the prawn and mint leaves on the smooth side of the roll and the seam on the side or underside of the roll.
- Serve immediately with the peanut dipping sauce.
Nutrition Facts : ServingSize 93 g, Calories 135 kcal, Carbohydrate 19.2 g, Protein 11.5 g, Fat 1.1 g, Cholesterol 75 mg, Sodium 201 mg, UnsaturatedFat 1.1 g
SHRIMP RICE-PAPER ROLLS WITH VIETNAMESE DIPPING SAUCE
Categories Mushroom Shellfish Appetizer Sauté Shrimp Cucumber Winter Jalapeño Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 36 pieces
Number Of Ingredients 21
Steps:
- For dipping sauce:
- Whisk all ingredients in medium bowl until sugar dissolves. Let stand at least 30 minutes. (Can be made 1 day ahead. Cover; chill.)
- For rice-paper rolls:
- Heat oil in medium skillet over medium-high heat. Add mushrooms and sauté until soft, about 5 minutes. Cool.
- Place rice sticks in large bowl; add enough hot water to cover. Let stand until softened, about 30 minutes. Drain. Cut into 6-inch lengths; set aside. Fill same bowl with warm water. Add 1 rice-paper sheet and turn until beginning to soften, about 30 seconds (sheet will still be stiff in a few spots). Remove from water; drain on kitchen towel. Repeat with 5 more rice-paper sheets, arranging in single layer.
- Divide half of mint, cilantro, and basil among softened rice-paper sheets, arranging in line across lower third of each sheet and leaving 1-inch border on each end. Top with half of rice sticks, shaping into compact log. Top with half of lettuce, sprouts, cucumber, carrot, shrimp, and mushrooms. Fold bottom of each rice sheet over filling, then fold in ends and roll into tight cylinder. Place rolls, seam side down, on platter. Repeat soaking with remaining rice-paper sheets, then top with remaining filling to form 6 more rolls. (Can be made 6 hours ahead. Cover with damp paper towel and plastic wrap; chill.) Cut each roll diagonally into thirds. Arrange on platter and serve with sauce.
- *Available at Asian markets.
RICE PAPER ROLLS (VIETNAMESE SPRING ROLLS)
Steps:
- Start by gathering all your ingredients and preparing the vegetables. You'll want to julienne the vegetables, in order to keep them uniform and easier to roll up in the rice paper.
- Mix any condiments you plan on serving with the rice paper rolls and set aside.
- Set up a shallow dish of water, and then quickly soak a rice paper wrapper in the water, making sure to coat all sides. This takes a bit of practice because you don't want the paper to get too wet. 4 or 5 seconds is plenty.
- Place the ingredients along the center of the wrapper, keeping it as wide as you want the roll to be long. I like to place a few leaves of lettuce down first to keep everything in a neat pile.
- Fold up the sides of the rice paper over the filling, then fold up the bottom, gently pull the roll tight, and then roll up the rice paper roll. Voilia! You did it!
- Prevent the rice paper rolls from drying out by covering them with a moist linen cloth as you finish rolling the rest. Serve fresh with peanut sauce and the spiced oil dressing listed above.
Nutrition Facts : Calories 49.6 kcal, ServingSize 1 serving
VIETNAMESE RICE PAPER ROLLS
These rice paper rolls are packed with bright and fresh flavors. They are made with crunchy vegetables, squidgy noodles and herbs in the rice paper, and serve with the punchy peanut dipping sauce.
Provided by KP Kwan
Categories Appetizer
Time 35m
Number Of Ingredients 23
Steps:
- Clean the shrimps. Place the shrimp in a shallow pan with some boiling water just sufficient to cover the shrimps. Add a teaspoon of salt. Place the shrimps in the pan over low to medium heat to cook the shrimp until it changes to pink and no longer translucent. Remove the shell.
- Soak the rice vermicelli in hot water Once it is al dente, drain a place it in cold water to stop cooking. Drain, and it is ready to use.
- Submerge the rice paper fully into the water for five seconds just before wrapping. Remove and pat dry.
- Cut the carrots and cucumbers into matchsticks.
- Choose a piece of lettuce with the length about 2/3 of the diameter of the rice paper. Place the carrot, cucumber and rice vermicelli on it.
- Place the vegetable and the basil, coriander, and mint on the rice paper, slightly off-centered towards you, and leave about one inch clear from the side.
- Place the scallion horizontally towards the edge of the rice paper and the halved prawns on the other half of the rice paper away from you in the horizontal line.
- Fold the sides in over it, like closing an envelope. Then continue rolling away from you to wrap up the scallion, and the shrimps.
- Mix the water, sugar, lime juice, and fish sauce until the sugar dissolved.
- Add the minced garlic and finely chopped chili.
- Saute the garlic with the vegetable oil.
- Add the remaining ingredients.
- Reduce the liquid to the desired thickness.
Nutrition Facts : Calories 291 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 38 milligrams cholesterol, Fat 13 grams fat, Fiber 2 grams fiber, Protein 14 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 8 rice paper roll, Sodium 855 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
VIETNAMESE RICE PAPER ROLLS
This is a rough guide on how to make these rolls. Substitute with your own changes and additions. The important thing is how you treat the rice paper. This will determine what your rolls will be like . Remember they must be rolled on the day you use them. A fridge overnight will not work. If you need to refrigerate for a couple of hours cover them with a damp tea towel and put in the fridge. These are vegetarian, but they can be made with prawns, pork or duck. This recipe will make about 30 rolls.
Provided by Tania
Number Of Ingredients 19
Steps:
- You will need a clean tea towel and some boiling water.
RICE PAPER ROLLS
These are my kids (and ours!) new favourite food! They are healthy and delicious, and can be made ahead and kept in the fridge until you are ready to serve.
Provided by Sara 76
Categories Lunch/Snacks
Time 20m
Yield 12 rolls, 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Soak the rice paper for 30 seconds in warm water.
- Arrange a selection of the listed ingredients in the centre of the paper.
- Fold the edges over, then roll into a log.
- Serve chilled, with a selection of dipping sauces.
Nutrition Facts : Calories 348.5, Fat 20.9, SaturatedFat 4.1, Cholesterol 52, Sodium 1549.5, Carbohydrate 17.4, Fiber 9.5, Sugar 5.5, Protein 26.6
VIETNAMESE PRAWN RICE PAPER ROLLS
A recipe from the Good Food collection.
Provided by goodfood.com.au
Categories Starter/Entree
Time 30m
Yield MAKES 20
Number Of Ingredients 10
Steps:
- 1. Soak the vermicelli in boiling water for 15 minutes, or until tender. Drain, pat dry and cut into shorter lengths with scissors. 2. Dip one rice paper wrapper at a time into a bowl of lukewarm water and allow it to soak for 30 seconds, or until soft. 3. Place the wrappers onto a dry surface, spoon one heaped tablespoon of the noodles along the bottom third of each one, top with two mint leaves and two prawn halves. 4. Fold in the sides and roll up firmly, enclosing a garlic chive halfway through each one. Lay the rolls seam-side down on a plate and cover with a damp tea towel to prevent them from drying out. Serve with the dipping sauce. 5. To make the dipping sauce, mix the hoisin, soy and sweet chilli sauces in a bowl with the chilli. Top with the chopped peanuts.
VIETNAMESE RICE PAPER ROLLS
Fast, fresh & full of flavour, these Vietnamese style rice paper rolls with both sweet chilli and traditional dipping sauces are the perfect healthy lunch, snack or dinner option.
Provided by Laura
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- For each dipping sauce, whisk all ingredients together.
- Cook the noodles according to the packet directions. While doing this, prep the veges - chop them into matchstick size pieces.
- Chop the fresh herbs and mix them in with the noodles.
- Prepare the rolling surface - I like to make my rolls on a clean, damp tea towel as the paper can be delicate and they don't tend to stick to the tea towel.
- Prepare the wrapper - take a bowl large enough to fit a rice paper wrapper in, and fill it with lukewarm water. Take 1 rice paper wrapper and soak it in the water for about 30 seconds until it starts to feel soft. Remove from the water and place on the prepared tea towel or other flat surface e.g. a chopping board.
- Fill the wrapper - add noodles, veges and meat (if using) to the bottom third of the wrapper.
- Roll it - just like a burrito - fold the bottom over the fillings, fold in the sides and then roll it up tight
- Repeat with remaining rice paper wrappers.
- Serve with dipping sauces. Any leftover rolls, store in the fridge for a couple of days, but they are best eaten that day.
Nutrition Facts : Calories 95 kcal, Carbohydrate 19 g, Protein 2 g, Cholesterol 1 mg, Sodium 623 mg, Sugar 1 g, ServingSize 1 serving
VIETNAMESE-STYLE RICE PAPER ROLLS
Great little appetizer or finger food. Really tasty. Main reason I'm posting this delicious recipe is to thank Char for being such a sunshine.
Provided by KitchenManiac
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Soften rice paper sheets by soaking in warm water.
- When soft and pliable, remove and place on a clean cotton cloth.
- Lay a small amount of the filling along the centre top of the rice paper.
- Fold one side in towards the centre, then fold the bottom up towards the top.
- Roll the wrap over towards the remaining side to make a neat roll.
- Repeat the process until the rice paper and filling are used up.
- Combine all dipping sauce ingredients into a bowl.
- Serve with rice paper rolls.
VEGAN RICE PAPER ROLLS WITH PEANUT SAUCE
These easy, fresh rice paper rolls with peanut sauce (aka spring rolls) are Vietnamese-inspired, versatile, and delicious.
Provided by Maria Koutsogiannis
Categories Vegan Appetizers Vegan Meals
Time 35m
Number Of Ingredients 10
Steps:
- Set all prepared ingredients onto a large plate.
- Finely slice the cucumber lengthwise and slice again into thin strips.
- Cut the green onion into 3-inch long pieces, and thinly slice length-wise.
- Prepare and thinly slice the bell pepper, avocado, and mango into strips.
- Cook your vermicelli noodles until soft. Strain, and rinse with cold water. Set aside in a bowl with cold water.
- Prepare a baking sheet with parchment paper and set it aside.
- To assemble the salad rolls, fill a wide + shallow bowl or dish with warm water. Set one sheet of rice paper on top of the water. After 15 - 20 seconds, gently press it down to submerge it into the water completely. Once the rice paper feels pliable, carefully lay it flat on the counter or a large cutting board.
- In the middle of the rice paper, place a sprig of cilantro or basil. Layer on top a few pieces of avocado and mango. Fan slightly to look visually appealing. Place a few strips of bell pepper, green onion, and cucumber on top. Grab a small handful of vermicelli noodles and carefully place it on top of the vegetables. Fold the left + right sides over the sides of the filling. Fold the lower edge over the top and enclose the filling. Roll the salad roll upwards until compactly enclosed. Set onto the prepared baking tray.
- Repeat these steps for all of the salad rolls.
- Serve with the *peanut sauce and ENJOY!!
Nutrition Facts : ServingSize 8, Calories 70 kcal, Sugar 4.1 g, Sodium 73.2 mg, Fat 4.8 g, SaturatedFat 0.7 g, TransFat 4.8 g, Carbohydrate 37.8 g, Fiber 3.4 g, Protein 3.4 g, UnsaturatedFat 0.6 g
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- Use a cutting board, inverted baking sheet, or non-terry dish towel as a work surface. (If your guests are making their own rolls, provide each a dinner plate for a work surface.) Fill a large, deep skillet or shallow bowl (wider than the rice paper sheets) with 1 to 2 inches very warm water (a little hotter than bathwater; it will cool as you work) to moisten the rice paper sheets. (When making rolls at the table with guests, set out multiple bowls of water.) Arrange the filling components (lettuce, herbs, noodles, proteins) near your work area. If people are eating as they roll, ready the accompanying sauce.
- Boil the noodles in a pot of water until tender-chewy, or blanch the bean sprouts until crisp-tender; drain and rinse with cold water. Let drain until ready to use.
- To assemble the rolls, work with 1 rice paper sheet at a time. Slide it into the water, gently rotating the sheet with your hands for a few seconds to wet both sides. Place it on your work surface. Let rice paper stand until completely pliable and slightly tacky, 30 seconds to 1 minute. (Do not leave rice paper sitting in water.)
- Arrange about 2 tablespoons lettuce into a 4- to 5-inch strip across bottom third of rice paper sheet. Arrange about 3 tablespoons noodles neatly over lettuce. Top with a few leaves each of mint and cilantro. Top with a pinch of carrot, a pinch of cucumber, and 3 shrimp halves.
VIETNAMESE RICE PAPER ROLLS - HEALTHY FOOD GUIDE
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5/5 Total Time 30 minsCategory Snacks And Light MealsCalories 229 per serving
- 1 Place noodles in a large heatproof bowl and cover with boiling water. Set aside to soak for 2 minutes or until softened.
- 2 Drain noodles. Use kitchen scissors to cut into smaller lengths (this will make the noodle mixture easier to combine and divide among rice paper sheets).
- 4 Using one sheet of rice paper at a time, dip into a bowl of hot water and soak for 30 seconds or until pliable. Place on a clean chopping board or tea towel. Place some of the noodle mixture below the halfway mark of the round, leaving an edge, and fold in both sides. Securely fold the bottom edge over the filling to enclose, then carefully roll to the end. Repeat with remaining rice paper sheets and filling.
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- Fill a shallow plate with drinking water at room temperature. Make sure the circumference of the plate is as big as, or bigger, than the rice paper wrapper itself.
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- Dip one wrapper into the water for 5-6 seconds, making sure it stays submerged in water for the entire duration. Lay the wrapper flat onto the chopping board.
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