Make Your Own Vietnamese Rice Paper Rolls!

Rice paper rolls are such a great idea. When I go out to eat Vietnamese food, I often find myself ordering them, as they’re so light and refreshing after spicy dishes or just as a meal in themselves! But you don’t need to order them from your local Vietnamese restaurant in order to enjoy them at home – why not make your own?

Introduction

Vietnamese Rice Paper Rolls are a great, easy-to-make appetizer. They are full of bright, fresh flavours and served with a fabulous Vietnamese Peanut Dipping Sauce. Rice paper rolls are one of my favourite foods because you can put anything you want in them. For this recipe, I used rice vermicelli noodles and fresh vegetables but you could use any type of protein or veggies that you like. The peanut dipping sauce is absolutely delicious on these rolls and it tastes best when mixed with the lime juice from the vegetables. It’s also very versatile in that it can be thinned out by adding more water or soy sauce if you want to use it as a salad dressing!

Ingredients

-1 tbsp sugar
-1 tsp salt
-2 tbsp vegetable oil
-2 tbsp fish sauce
-1 can (8 oz) water chestnuts, drained and finely chopped -6 large leaves of fresh Chinese cabbage, coarsely shredded (about 6 cups) -2 cups thinly sliced carrots (about 1 inch wide) -3/4 cup shelled raw peanuts, coarsely chopped or crushed in a food processor (about 2/3 cup loosely packed) … Cut the rice paper into 4 x 4 squares. You’ll need about 16 squares for this recipe. To prepare the filling: in a medium bowl stir together the sugar, salt, oil, and fish sauce until evenly combined.

Directions

  1. Fill a large bowl with warm water and submerge a rice paper sheet into the water for about 10 seconds, or until the rice paper is soft and pliable.
  2. Remove from water, gently shake off excess water, then place on a plate or cutting board and fill with desired ingredients (lettuce, mint leaves, carrots, cucumbers, basil leaves, pickled daikon radish). 3. Drizzle with peanut sauce and roll tightly to seal in the filling (you can also add soy sauce if you prefer). 4. Cut in half on the diagonal and serve immediately!
    5) Enjoy as an appetizer or even as an entire meal!

Tips & Tricks

To make Vietnamese Rice Paper Rolls, first, gather all your ingredients together and mix them in a bowl. You’ll need to have three bowls set up with a cooking station. In the first bowl, pour warm water and add salt. In the second bowl, put rice noodles. And in the third bowl, mix green onions, carrots, cilantro and cucumber together. When you’re ready to start cooking roll out your rice paper sheets on a clean surface (like a cutting board). Wet your fingers and spread out one sheet at a time until it’s completely submerged in the water (it may take 2-3 times). Once it’s been soaked for about 30 seconds or so carefully remove it from the water with tongs and lay it flat on top of your cutting board or workspace.

The Peanut Dipping Sauce

This is a great dipping sauce to serve with Vietnamese rice paper rolls. It’s super simple and full of flavour. It can be stored in the fridge for up to two weeks, or frozen for up to three months.

  • 1 cup smooth peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 clove garlic, minced
  • Juice half a lime (to taste)