Recipe: Homemade Vietnamese Rice Paper Rolls
Discover > Texas Recipes > Recipe: Homemade Vietnamese Rice Paper Rolls
These homemade Vietnamese rice (how long does rice last?) paper rolls, aka summer rolls, are delightfully moreish, fresh, and easy to make summertime appetizers (What wine goes well with appetizers?). They’re perfect for picnics, outdoor lunches, or as a quick grab-and-go snack. And they look just as good as they taste. When laid out on a plate, these rice paper (how long does rice paper last?) rolls reflect the beauty of farm-fresh produce in all its colors. Strokes of crunchy orange carrot, purple cabbage, earthy green cucumber, yellow and red bell pepper, and squidgy white noodles are bundled up inside soft, translucent rice (What wine goes well with rice?) paper.
With rice paper rolls, you can take any ingredient you like, and roll with it. This recipe for vegetarian rice paper rolls is flexibly riff-able, and once you perfect the roll, you can add any and every stuffing of your choice from shrimp to pork and more. But whatever stuffing you choose, don’t skip out on this rich, peanut chili dip.
How to Get a Perfect Roll?
The only tricky part, with Vietnamese rice paper rolls, is rolling them. Once wet, rice paper tends to get sticky and can tear easily. But with a few prep steps, and after a few attempts, it will get easier and before you know it, you’ll be on a roll.
Prep Ahead
Before you begin rolling these rice paper rolls, slice, and place all the veggies and noodles into separate plates and keep them at arm’s reach. Once the rice paper is wet, it is important to work fast, which is easier if you have all the ingredients ready to go.
Avoid Oversoaking the Sheets
Dip rice paper sheets in water for about 5 to 6 seconds, just enough to wet them once. It's ok if the sheet isn't soft at first. By the time you finish placing the stuffing in, the rice paper will become pliable and easy to roll. Also, when soaking these sheets, avoid using hot water as it tends to make the sheets stickier.
Wet the Work Surface
Using a damp towel, lightly wet the working surface to avoid the rice paper from sticking onto it. When wrapping, place the stuffing in the center, tuck in all the sides and roll, till sealed – and that’s a wrap.
Making Vietnamese Rice Paper Rolls
Make the Peanut Dip
For the dip, in a large bowl take peanut butter (how long does peanut butter last?), lemon juice, ginger, garlic, sesame oil (how long does sesame oil last?), chili flakes, honey (how long does honey last?), and soy sauce (how long does soy sauce last?). Mix until well combined. Add more water and mix till it reaches your desired consistency. If required, season with more chili flakes or honey and refrigerate for 15 minutes.
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Cook Noodles and Prep the Veggies
Fill a large bowl with room-temperature water. Add vermicelli rice noodles (how long do rice noodles last?) and soak them for 3 to 4 minutes, till they turn opaque. While they soak, using a chopstick, pick gently and break the noodles apart. Once they turn opaque, strain the noodles and let it rest.
Meanwhile, thinly slice all the veggies and place them on separate plates.
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Assemble Vietnamese Rice Paper Rolls
Take cold water in a pie plate or rice paper dipper. Dip a rice paper sheet in water for 5 seconds or just until completely wet. Then place it on a flat surface. Place the filling in the centre, then fold the top and bottom. Then fold the left side over the stuffing and roll till closed.
To serve, slice rolls in half and serve with peanut, chili dip.
Homemade Vietnamese Rice Paper Rolls
Ingredients
- 4 oz. rice noodles or vermicelli
- 8–10 spring roll wrappers
- 2 avocados, thinly sliced
- Green leaf lettuce, torn into chunks
- 1 English cucumber, julienned
- 1–2 red bell peppers, julienned
- Shredded red cabbage
- Fresh cilantro leaves
- Fresh basil, sliced into thin ribbons
- 1/2 cup creamy peanut butter
- 2-3 Tbsp juice of a lime
- 1/4 cup low-sodium soy sauce
- 3 Tbsp honey
- 2 tsp fresh ginger, grated
- 1 garlic clove, minced
- 1 tsp sesame oil
- 1/4 tsp red pepper flakes
- 2-3 Tbsp water
Instructions
- Prepare rice noodles by cooking according to package instructions. Rinse under cold water and drain over a colander. Set aside.
- Prepare the peanut dipping sauce by adding all sauce ingredients except water to a small mixing bowl and whisk to combine. Add water by a tablespoon until desired consistency is achieved. Adjust to taste. Keep refrigerated until ready to serve.
- Assemble the spring rolls. Have all of the filling ingredients cut, prepared and laid out. Add warm water to a shallow dish. Soak one rice paper wrapper at a time. Remove it from the water when the paper is getting a bit loose. Set it on a flat working surface or a damp cutting board.
- In the center of the wrapper, place avocado slices. Add a small handful of noodles, cucumbers, and peppers below the avocado. Layer the red cabbage, cilantro, and basil on top of the avocado.
- Fold over once, tuck in edges and roll until the seams are sealed. This may take a little practice and that's okay. The wrapper will be sticky and delicate.
- Cut the Vietnamese rolls in half to reveal layers. Place and serve on a serving platter, cut-side up. Serve with the peanut dipping sauce and enjoy!
Nutrition Facts
Calories
330.23Fat
16.67Sat. Fat
2.87Carbs
40.96Fiber
5.38Net carbs
35.58Sugar
9.98Protein
8.21Sodium
497.44Cholesterol
1.71
