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
VIETNAMESE NOODLE SALAD WITH SPICY PEANUT SAUCE
A gluten free Vietnamese noodle salad that is refreshing and full of flavour with a spicy peanut dressing.
Provided by Hope Pearce
Categories Dinner Lunch Main Course
Number Of Ingredients 23
Steps:
- Prepare the vermicelli noodles as per the instructions on the packet, then rinse and drain the noodles.
- Melt coconut oil in a skillet or fry pan, saute the crushed garlic on a medium heat for 1-2 minutes. Turn the heat up high and then then add the prawns(shrimp) to the pan and cook for 2-3 minutes until the prawns are just cooked through. Remove and set aside.
- Arrange the noodles, prawns and rest of the ingredients to make a salad or toss together in a bowl.
- Melt the coconut oil in a skillet or fry pan, saute the crushed garlic for 1-2 minutes.
- Add the rest of the ingredients for the dressing, stirring occasionally until the sauce thickens. This should take about 5 minutes. Add more water to make consistency thinner if desired.
- To serve squeeze the juice of a lime wedge over each individual portion of salad, pour over the peanut dressing and top with the chopped peanuts. Add more fish sauce to taste if desired.
Nutrition Facts : Servingsize 4 serving, Calories 507 kcal, Fat 21 g, SaturatedFat 7 g, Cholesterol 0 mg, Sodium 571 mg, Carbohydrate 71 g, Sugar 16 g, Protein 15 mg
VIETNAMESE SUMMER ROLLS
If you have ever considered making a Vietnamese summer roll, you may have been intimidated by the process. But these delicious rolls are not at all difficult. I learned my summer roll technique from a native of France. I learned three things: Rice paper is very forgiving; don't overstuff; and the more you make, the easier it gets. The rolls include rice vermicelli, lettuce, shredded carrots, a variety of herbs (the best combination is basil, mint and cilantro), and pork or shrimp or both. I would consider only the herbs truly sacred, but substitutions would work elsewhere: hard-cooked egg or tofu for the pork or shrimp, shredded daikon or anything else crunchy for the carrots, chopped greens for the lettuce, any pasta for the noodles.
Provided by Mark Bittman
Categories appetizer, side dish
Time 30m
Yield 16 rolls
Number Of Ingredients 14
Steps:
- Dip a sheet of rice paper a third of the way into a bowl of hot water for about 2 seconds. Turn it and dip remaining section, then lay on a damp towel.
- Working on bottom third of rice paper, spread a bit of lettuce, noodles, carrots, herbs and pork and/or shrimp. Fold up bottom edge to cover, then fold in the sides. Roll tightly. Continue with remaining ingredients.
- Combine fish sauce, sugar, ginger, chili-garlic paste and about 1/4 cup water. Taste and adjust seasoning, adding salt and pepper if necessary.
- Serve rolls right away, or refrigerate, lightly covered, up to 2 hours. Cut each roll into 2 or 3 pieces, then serve with dipping sauce and lime wedges.
Nutrition Facts : @context http, Calories 367, UnsaturatedFat 4 grams, Carbohydrate 57 grams, Fat 8 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 861 milligrams, Sugar 2 grams
SUMMER ROLLS
Summer Rolls recipe made of rice noodles, lettuce, carrots, shrimp and served with peanut sauce. This Vietnamese appetizer is so healthy and delicious.
Provided by Rasa Malaysia
Categories Appetizer Recipes
Time 20m
Number Of Ingredients 12
Steps:
- Add the water to a pot and bring it to a boil. Add the rice noodles and cook per the package instructions, stirring occasionally. Drain and rise under cold water, set aside.
- Combine all the ingredients for the Hoisin-Peanut Sauce together in a small bowl. Whisk it to mix well. Transfer to a dip bowl and garnish with the peanuts.
- In another small pot, bring some water to boil. Cook the shrimp for about 1 minute, or until the shrimp are completely cooked. Drain, let cool, and slice in half lengthwise. Set aside.
- Divide the vermicelli, shrimp, lettuce and carrot into 6 equal portions.
- To assemble the summer rolls, dip one sheet of the rice paper in a big bowl of water. Shake off the excess water and quickly transfer it to a clean, dry and flat working surface, for example, kitchen countertop or a chopping board.
- Place the rice noodles on the bottom part of the rice paper.
- Add the sliced lettuce and carrots.
- Place 3 shrimp halves on top.
- Fold the bottom side of rice paper over the filling securely, then fold the left and right sides of the rice paper over the filing. Make sure the filling is secured tightly.
- Continue to roll the summer roll over, as pictured below. Repeat the same until everything is used up.
- Cut the Summer Rolls diagonally in the middle into halves, place them on a platter, and serve immediately with the Hoisin-Peanut Sauce.
Nutrition Facts : Calories 132 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 48 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 6, Sodium 403 milligrams sodium, Sugar 4 grams sugar
VIETNAMESE SALAD ROLLS WITH SHRIMP AND PEANUT DIPPING SAUCE
Fresh, light and healthy Vietnamese salad rolls are packed with vermicelli noodles, shrimp, fresh vegetables and herbs and dipped in homemade peanut sauce.
Provided by Sam | Ahead of Thyme
Categories Appetizer
Time 20m
Number Of Ingredients 13
Steps:
- Bring a pot of water to a boil over high heat and add shrimp. Cook for 5 minutes. Remove and run it under cold water to cool down. Once cool enough to handle, slice in half.
- Prepare the vermicelli noodles: Bring a pot of water to a boil over high heat and add vermicelli noodles. Cook for 2 minutes until soft. Transfer the noodles to a bowl with a strainer to completely drain out any water.
- Fill a large shallow bowl with warm water, about 1 to 2 inches high. Take one wrapper at a time and quickly dip it into the warm water for one second, or according to package directions. Shake off excess water. The wrapper will start to soften and feel a bit sticky. Transfer the wrapper onto a clean dry flat surface.
- Place 2 tablespoons of vermicelli noodles in the center of the wrapper into a log shape, leaving 2 inches of space on each side. Place 3 pieces of shrimp, pink side down, on a row above the noodles. Add 2 tablespoons of shredded carrots in a row underneath. Place 1 tablespoon of cilantro, 1/2 tablespoon basil and 1/2 tablespoon mint on top of the shrimp.
- From the bottom, roll the wrapper up tightly but gently so that you don't tear it. Roll it up halfway over top of the noodles. Then fold over the left and right sides inward. Then continue to tightly roll the wrapper to seal the mixture inside. If the wrapper doesn't feel soft and pliable, apply some water to your fingers and to the wrapper to help it soften.
- Combine hoisin sauce, peanut butter, water, lime juice, and honey. Stir well with a spoon until smooth and uniform. Sprinkle some chopped roasted peanuts on top.
Nutrition Facts : ServingSize 1 salad roll with peanut sauce, Calories 195 calories, Sugar 3.9 g, Sodium 300.6 mg, Fat 2.7 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 20.6 g, Fiber 1.7 g, Protein 11 g, Cholesterol 68.6 mg
VIETNAMESE SALAD ROLLS
Wow, I love these fresh and healthy salad rolls, and I can't believe I couldn't find a recipe on this site (unless I'm blind)!
Provided by horseplay
Categories Lunch/Snacks
Time 20m
Yield 8 rolls, 4 serving(s)
Number Of Ingredients 11
Steps:
- Fill a large bowl with warm water. Soak one rice wrapper in the water until soft (a couple of seconds). Lay wrapper flat.
- In a row across the center, place two shrimp halves, then below that a handful of vermicelli, then basil, mint, cilantro, and lettuce, leaving two inches free on each side.
- Fold uncovered sides inward, then then tightly roll the wrapper, starting with the lettuce which should be closest to you.
- Repeat for remaining wrappers.
- In a small bowl, mix Hoisin sauce, peanut butter, chili sauce, and peanuts. Use as dipping sauce for the completed rolls.
Nutrition Facts : Calories 124.7, Fat 3.4, SaturatedFat 0.6, Cholesterol 21.8, Sodium 259.1, Carbohydrate 17.7, Fiber 1.6, Sugar 4.1, Protein 6.1
SALMON SUMMER ROLLS
Salmon summer rolls are a simple and stunning upgrade to classic Vietnamese summer rolls with shrimp and pork. Filled with pea shoots, rice vermicelli, and salmon, they're dipped in a scrummy peanut-hoisin sauce that makes everything even better.
Provided by Diane Morgan
Categories Appetizers
Time 1h
Number Of Ingredients 12
Steps:
- In a small bowl, combine the peanut butter, hoisin, water, fish sauce, ginger, and red pepper flakes and mix well. Cover and set aside until ready to serve. (The sauce will keep in the refrigerator for up to 3 days.)
- Bring a small saucepan filled with water to a boil over high heat. Remove from the heat, add the rice vermicelli, and let soak until tender, 3 to 10 minutes, depending on the thickness of the vermicelli. Drain in a colander, rinse under cold running water, drain again, and pat dry. If desired, grab a pair of scissors and make a few cuts through the noodles to make them less gangly and more manageable.
- Have ready a large bowl of warm water, a clean dry kitchen towel, a platter, and the rice paper wrappers. Dip a wrapper into the water, turning to dampen both sides, until sorta soft but still sorta firm. The exact timing will depend on the warmth of your water and the brand of rice paper wrappers but could be as little as a matter of seconds. Place the wrapper on a damp towel or cutting board and assemble the first roll by laying a small portion of pea shoots horizontally on the bottom third of the dampened wrapper. Top with a small mound of noodles, spreading them horizontally. Place some salmon, a couple of pieces of scallion, and three cilantro sprigs horizontally on top. (You want to use 1/8 of the total amount of each ingredient for each roll.) Roll the edge of the wrapper nearest you over the filling just a little, tucking the filling inside and creating a tight cylinder. Roll it halfway over again and then fold in the sides of the cylinder, envelope style or, if you prefer, burrito style. Continue rolling the wrapper, keeping the filling tightly packed in the cylinder. (It's important to roll the ingredients into a snug cylinder. If it's not snug, the filling will fall apart when you cut or bite into the roll.) Place the roll, seam-side down, on the platter.
- Repeat with the remaining rice paper wrappers and filling ingredients. Cover the summer rolls with a damp paper towel and then with plastic wrap and set aside at room temperature for up to 2 hours.
- Cut each summer roll in half on the diagonal. Arrange on a platter or on individual small plates, making certain that the summer rolls don't touch or they'll stick together like crazy glue. Serve with little bowls of the dipping sauce.
Nutrition Facts : ServingSize 1 roll/wrap, Calories 188 kcal, Carbohydrate 22 g, Protein 12 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 25 mg, Sodium 481 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 4 g
VIETNAMESE SUMMER ROLLS
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield about 10 or 12 rolls
Number Of Ingredients 13
Steps:
- Bring water to a boil in each of the 3 large pots. Salt the water as it reaches a boil. In another pot of boiling, salted water, add the chicken. Reduce the heat and simmer until cooked through, about 6 to 8 minutes. Chill fully in an ice bath and drain. Slice into thin strips and place in a bowl. Refrigerate until ready to use.
- Leaving the shrimp in their shells, drop them into 1 pot of boiling, salted water and cook for about 4 minutes. Remove with a slotted spoon to an ice bath until fully chilled. Peel each shrimp, discarding the shells, and slice in half down the length of the shrimp so that you have 2 flat, identical crescent-shaped pieces. Place in a bowl and refrigerate until ready to use.
- Drop the bean thread noodles into the third pot of boiling salted water and cook until done, about 2 to 3 minutes. Drain and cool under cold, running water. When cooled, sprinkle with a little sesame oil, to taste. Toss the noodles until they are all lightly coated with the sesame oil. Place in a bowl and refrigerate until ready to use. When ready to assemble the rolls, line up all of the components?the chicken, shrimp, noodles, lettuce, cucumbers, carrots, mint, and basil, in their own containers?on the work surface or table.
- Fill a large, flat bowl with warm water, making sure it is large enough to fit the rice paper wrappers. Lay a clean towel on the workspace in front of you. Carefully dip the round wrapper into the water, just to get it wet all over, trying not to crack it. It will still be slightly hard. Remove it from the water and lay it onto the clean towel, where it will continue to soften.
- Layer a small amount of each of the ingredients on the bottom 1/3 of the wrap. Start with a few strips of chicken, then 2 to 3 pieces of shrimp, then some noodles, then some lettuce, then some slices of cucumber, followed by some shreds of carrot, and then a pinch each of mint and basil. Fold up the bottom 1/3, fold in the sides and roll up the rest of the length to make an egg roll shape. Set aside and continue with the rest of the ingredients until all of the rice wrappers are used.
- Serve with soy sauce for dipping.
VIETNAMESE PEANUT SAUCE
This simple peanut sauce has only 6 ingredients, and they are all common pantry items or easily found in any supermarket. It's the perfect dipping sauce for Vietnamese Summer Rolls, spring rolls, or satay. Or you can toss it with noodles or salad.
Provided by Robin Donovan
Categories Sauce Recipes
Time 5m
Number Of Ingredients 6
Steps:
- In a medium bowl, stir together all of the ingredients until well combined.
- Serve at room temperature.
Nutrition Facts : Calories 156 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 352 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
VIETNAMESE SALAD ROLLS
These vegan salad rolls are filled with quick pickled carrots, rice noodles, and other veggies and fresh herbs. Serve them with spicy peanut sauce for a delicious appetizer or light entree.
Provided by Robin Donovan
Categories Appetizer Recipes
Time 1h25m
Number Of Ingredients 13
Steps:
- First, make the pickled carrots. In a medium bowl, combine the sugar, water, salt, and vinegar. Add the carrots to the mixture, toss to coat well, and then let the carrots soak for at least 1 hour.
- In the meantime, prepare the noodles according to thepackage instructions.
- Fill a wide, shallow bowl with about 1 inch of warm water. Soak one wrapper at a time in the warm water for 10 to 15 seconds, just until it becomes soft and pliable.
- Transfer the wrapper to a plate or cutting board and add alettuce leaf on top in the center. Next add a few carrot sticks, a few cucumber sticks, some of the shredded cabbage, some of the noodles, and then a few leaves of mint and cilantro. Add edible flowers, too, if using.
- Fold one side of the rice paper wrapper over the filling andthen the other side. Roll the wrapper up around the filling, making sure it is tight, but being careful not to tear the wrapper.
- Set the filled rolls on a platter, seam side down.
- Repeat this process until all of the filling and wrappers have been used up.
- To serve, cut each roll in half. Garnish with extra herbs and edible flowers, if you like.
- Serve immediately with peanut sauce for dipping.
Nutrition Facts : Calories 271 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 7 grams fat, Fiber 3 grams fiber, Protein 7 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 401 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
CLASSIC VIETNAMESE DIPPING SAUCE (NướC CHấM)
Try this sweet & tangy classic Vietnamese dipping sauce known as Nước chấm. Made with fish sauce, fresh lime juice, garlic & sugar. A delicious spring roll dipping sauce or vermicelli sauce!
Provided by Jamie
Categories Sauces
Time 5m
Number Of Ingredients 9
Steps:
- Set the carrots aside. Add the remaining ingredients in a bowl and mix it together until the sugar completely dissolves. Add the shredded carrots right before serving. Makes about 1 cup of sauce.
Nutrition Facts : Calories 60 kcal, Carbohydrate 15 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1204 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
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- Put noodles in a large bowl. Pour enough hot water over to cover; let stand until softened, about 10 minutes. Drain. Transfer to a large bowl of ice water to cool; drain and set aside.
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