What2Eat
Vietnamese Rice Paper Rolls Recipe
VietnameseStarterVegetarian

Vietnamese Rice Paper Rolls Recipe

A vegetarian Vietnamese recipe with rice paper rolls - sheets, rice vermicelli noodles (thin) - (amount may change depending on the variety of the noodles), carrots (gajjar) - cut into sticks. Ready in 40 min, serves 4.

Curated byKavya Sharma🇮🇳

Calories
795kcal
Estimated Cost
₹425-575
Carbs87g
Protein46g
Fats29g
Servings Scaler
4

Instructions

14 steps
  1. 1

    To begin making Vietnamese Rice paper rolls recipe, first prepare the rice vermicelli noodles as per package instructions, drain and cool

    rice paper rolls - sheets(10)rice vermicelli noodles (thin) - (amount may change depending on the variety of the noodles)(100 grams)rice wine vinegar(2 tablespoon)
  2. 2

    Get prep with all the veggies required as well

    coriander (dhania) leaves - with tender stalks(1 cup)
  3. 3

    While the vermicelli noodles are cooked, you can prepare the dipping sauce for Vietnamese Rice paper rolls recipe

    rice paper rolls - sheets(10)rice vermicelli noodles (thin) - (amount may change depending on the variety of the noodles)(100 grams)soy sauce - (or fish sauce)(2 tablespoon)rice wine vinegar(2 tablespoon)
  4. 4

    Place the chillies, ginger, garlic, salt in a mortar and pestle and crush lightly

    ginger - grated(1 teaspoon)clove garlic - minced(1)fresh red chillies - finely chopped(2)salt and pepper - to taste
  5. 5

    Add the crushed chilli mixture and all the ingredients to a small mixing bowl and keep aside till the Rice paper rolls are ready to serveKeep a shallow pan/skillet half-filled with warm water

    rice paper rolls - sheets(10)rice vermicelli noodles (thin) - (amount may change depending on the variety of the noodles)(100 grams)coriander (dhania) leaves - with tender stalks(1 cup)rice wine vinegar(2 tablespoon)– 3/4 lukewarm water(1/2 cup)
  6. 6

    Dip one rice paper in water for 10-20 seconds or till just soft and place on a kitchen towel

    rice paper rolls - sheets(10)rice vermicelli noodles (thin) - (amount may change depending on the variety of the noodles)(100 grams)rice wine vinegar(2 tablespoon)– 3/4 lukewarm water(1/2 cup)
  7. 7

    Dab off the excess water and place it on a flat surface

    – 3/4 lukewarm water(1/2 cup)
  8. 8

    Place 1-2 pieces of lettuce on the bottom third of the rice paper

    rice paper rolls - sheets(10)rice vermicelli noodles (thin) - (amount may change depending on the variety of the noodles)(100 grams)iceberg lettuce - torn(8)rice wine vinegar(2 tablespoon)
  9. 9

    Top with some coriander leaves, mint leaves, and holy basil leaves, if using

    coriander (dhania) leaves - with tender stalks(1 cup)mint leaves (pudina)(1 cup)
  10. 10

    Layer some noodles above this and then place 1-2 sticks of carrot and cucumber

    rice vermicelli noodles (thin) - (amount may change depending on the variety of the noodles)(100 grams)carrots (gajjar) - cut into sticks(2)cucumbers - cut into sticks(2)
  11. 11

    Fold over the bottom of the rice paper roll on the filling, tuck in the sides and roll tightly till it is closed

    rice paper rolls - sheets(10)rice vermicelli noodles (thin) - (amount may change depending on the variety of the noodles)(100 grams)rice wine vinegar(2 tablespoon)
  12. 12

    Place on a platter with the seam side down

    coriander (dhania) leaves - with tender stalks(1 cup)
  13. 13

    Repeat this for the rest of the rice papers

    rice paper rolls - sheets(10)rice vermicelli noodles (thin) - (amount may change depending on the variety of the noodles)(100 grams)rice wine vinegar(2 tablespoon)
  14. 14

    Serve Vietnamese Rice paper rolls with the Peanut Chilli Dipping Sauce Recipe along with the Banh It Tran (Vietnamese Mung Bean Dumpling) Recipe

    rice paper rolls - sheets(10)rice vermicelli noodles (thin) - (amount may change depending on the variety of the noodles)(100 grams)coriander (dhania) leaves - with tender stalks(1 cup)soy sauce - (or fish sauce)(2 tablespoon)rice wine vinegar(2 tablespoon)

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