Vietnamese Rice Paper Wraps Food

VIETNAMESE RICE PAPER ROLLS (SPRING ROLLS)

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.

VIETNAMESE PRAWN SUMMER ROLLS

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.

VIETNAMESE RICE PAPER WRAPS

Steps:

• Submerge Rice Paper Wrapper (8) in water for about 2 seconds. Then transfer to your working board.
• Add Prawns (to taste), Mango (to taste), Fresh Cilantro (to taste), Cucumber (to taste), Ground Black Pepper (to taste), Rice Noodles (to taste), and Sesame Seeds (to taste).
• Roll the wraps by first tucking in the top and the bottom of the wrap, then rolling it lengthwise.
• Combine Soy Sauce (1 tablespoon), Honey (1 teaspoon), Lime (1/2), Sesame Oil (1 tablespoon), Fresh Ginger (1), Fresh Cilantro (1 tablespoon), and Chili Pepper (1). Mix.
• Serve wraps with sauce and enjoy!

VIETNAMESE RICE PAPER ROLLS

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.

VIETNAMESE FRESH SPRING ROLLS

Steps:

• Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
• Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
• In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
• In another small bowl, mix the hoisin sauce and peanuts.
• Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

VIETNAMESE RICE PAPER ROLLS

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.

VIETNAMESE PRAWN RICE PAPER ROLLS

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.

VEGETABLE WRAPS IN VIETNAMESE PAPER

Steps:

• Pre-soak the transparent noodles in a bowl of water, for 8 to 10 minutes (not longer). When soft enough, drain the water and set aside on a colander for mixing in stir fry later. (Note: the noodles are long when softened, do not cut them. Be patient and try to mix them into the stir fry later using a pasta fork .)
• In a large skillet or wok, over medium high heat, add the cooking oil. Saute the onions, garlic and ginger for 1 to 2 minutes, till onions get transparent. Add the fish sauce or Filipino "patis".
• Add the potatoes and carrots to the skillet. Cook till soft for about 8 minutes.
• Then add the green beans and the drained, pre-soaked transparent noodles. Mix the long transparent noodles or "sotanghon" well. Allow the beans and noodles to cook and soften for about 5 minutes.
• Add the peanuts and cabbage to the rest in the skillet. The cabbage will soften in 1 to 2 minutes. Season with salt and pepper. Let the vegetable mixture cool slightly for a minute or 2 for easier handling.
• To assemble the wraps : Pre-soak the Vietnamese rice wrappers in a bowl of water. Soak each wrapper for 30 seconds to soften. Soak them in batches of 2 or 3 at a time. Do not soak longer than this or they get gloppy and can't be used. Take out the wrapper using both hands and spread on a platter. Place about 2 tablespoons of the stir-fried vegetables in the center of the wrapper. Wrap like you would a burrito. Lift the edge closest to you and cover it over the center where the vegetables are. Tuck the left and right sides. Roll the wrapped vegetables away from you. Arrange on a platter, tucking the edges inside within the plate, so the filling does not fall out. Serve warm or chilled with dipping sauces of fish sauce combined with sugar, a spicy sweet sour chili sauce and boiled jasmine white rice.
• Cook's comments: Vietnamese rice paper wrappers are called 'banh trang' and can be found in Asian markets or major groceries. They are staples in Vietnamese food. They are thin, translucent, and average about the size of a tortilla wrap. They're affordable and best, have zero calories. You can try making different kinds of wraps with them and use a variety of fillings - meat, seafood or vegetables in season.
• Recipe Notes: Dipping sauces served on the side are essential to most Asian and Filipino dishes. They give everyone a variety of flavor choices to add to the dish. I usually make my own sweet sour sauce, but for this meal which I had to put together quickly, I opted for the ready-made bottled spicy sauce available in Asian groceries.

VIETNAMESE RICE PAPER ROLLS

Steps:

• You will need a clean tea towel and some boiling water.

VIETNAMESE-STYLE RICE PAPER ROLLS

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.

VIETNAMESE RICE PAPER ROLLS

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.

FRIED RICE PAPER WITH FURIKAKE

Steps:

• Fill a large heavy-bottomed pot or Dutch oven with 1 inch of oil. Clip a deep-fry thermometer to the pot. Heat over medium-high heat until the thermometer registers 380 degrees F. Line a baking sheet with paper towels.
• Gently place 1 rice paper wrapper in the oil and fry, pushing the wrapper down slightly with a slotted spoon, until doubled in size, puffed, crisp and white, 3 to 5 seconds. Transfer with the slotted spoon to the prepared baking sheet to drain. Sprinkle generously with furikake while hot. Repeat with the remaining rice paper wrappers. Break into small pieces and serve.

VIETNAMESE MEATBALLS IN RICE PAPER WRAPS

Steps:

• Grind the pork, spring onion, garlic, Trident Stir-Fry Fish Sauce and a pinch of salt and pepper to a smooth paste in a food processor.
• Form the paste into 20 small balls and coat with flour or cornflour.
• Heat the oil in a wok to medium-hot.
• Deep fry meatballs for about 2 minutes until golden.
• Soften rice paper in hot water and then spread it out on paper towel.
• Add a few meatballs, some lettuce, a little softened vermicelli and a mint leaf.
• Fold the rice paper and serve with dipping sauce.

VEGAN RICE PAPER ROLLS WITH PEANUT SAUCE

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!!

VIETNAMESE WRAP

Steps:

• Heat the pork in a large nonstick skillet over high heat. Season with the salt and pepper. Cook until the meat is no longer pink, about 5 minutes, stirring frequently. Transfer pork to a paper towel-lined plate using a slotted spoon. Let cool. Mix the hoisin sauce and water chestnuts together in a small bowl. Add the pork and mix well. Refrigerate while preparing the rice papers. ASSEMBLY: Fill a pie plate or other wide, shallow container with lukewarm water(do not use cold water or hot water). Place 2 rice papers in the water. Let sit until somewhat soft, about 45 seconds. Remove 1 paper at a time and place on a paper towel. Cover with an additional paper towel. Repeat the process until there are 12 layers of rice paper. The rice paper will become pliable 1 to 2 minutes after being stacked. Invert the stack and use the rice papers in the order in which they were removed from the water. Place 3 rice papers at a time on a clean work surface. Sprinkle each rice paper with 1/8 teaspoon of the sesame seeds. Place 1 basil leaf on the bottom third of each rice paper. Top with 1 tablespoon of the pork mixture. Cover with one mint leaf. Fold the right and left edges toward the center of the filling, pressing firmly. Fold the bottom edge of the rice paper toward the center and gently but firmly roll until the top edge is reached and a rectangle 11/2 by 2 inches is formed. Repeat until the first 12 rice paper rolls are complete. Cover assembled wraps with a very damp towel and cover with plastic wrap. Soak remaining rice paper wraps and assemble until remaining ingredients have been used. Cover the wraps as directed. These rolls can be left at room temperature for up to 3 hours. Do not refrigerate or the rice paper will harden.

CRISPY RICE PAPER 'VIETNAMESE PIZZA' IS THE STREET FOOD-INSPIRED SNACK YOU NEED TO TRY

Steps:

• Sprinkle scallions on top. Drizzle about 1 Tbsp of sweet chili sauce and cook for a minute. Crack the egg (2 if using quail eggs, 1 if using chicken eggs) right on top, scrambling it and spreading it almost to the edges of the rice paper.
• Once the egg is almost fully cooked, sprinkle about 3 Tbsp of pork floss all over.
• If desired, fold the rice paper over when it's pliable. Then continue to cook until the rice paper is crispy. Alternatively you can skip the folding step and cook until rice paper is crispy. Repeat steps 1-4 for remaining rice paper and serve immediately.

VIETNAMESE RICE PAPER ROLLS

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!