Vietnamese Style Rice Paper Rolls Recipes

VIETNAMESE RICE PAPER ROLLS

Super quick and easy to make, and very tasty! Recipe calls for shrimp but you could use any assortment of meats and veggies. Butter lettuce, cilantro, shredded carrot, ground pork, strips of bbq pork or duck, etc., make good additions (don't forget to cook the meat first).Taken from "The Essential Rice Cookbook" published by Borders.

Provided by Da Huz

Categories Vietnamese

Time 25m

Yield 20 rolls, 10 serving(s)

Number Of Ingredients 10

Vietnamese Rice Paper Rolls image

Steps:

Bring water to a boil, remove from heat, soak vermicelli for 15 minutes.
Cut each garlic chive in half.
Dip one rice paper wrapper at a time into a bowl of lukewarm water and allow to soak for 30 seconds.
Lay paper flat on a plate. Place some vermicelli in a short line on the middle of the paper. Top with two halves of shrimp and two mint leaves.
Fold the ends, place a half garlic chive lengthwise along the top, then fold the sides so that the garlic chives are held in place.
Eat immediately, or cover with a damp towel to keep from drying out.
Combine hoisin sauce, soy sauce, chilli sauce, chopped chilli, and chopped peanuts and use as a dipping sauce.

Nutrition Facts : Calories 73.6, Fat 1.1, SaturatedFat 0.2, Cholesterol 21.6, Sodium 381.5, Carbohydrate 12, Fiber 0.6, Sugar 2, Protein 3.6

Ingredients

100 g dried rice vermicelli (3 1/2 oz)
20 rice paper, wrappers (16 cm, 6 1/2 inch round wrappers)
40 mint leaves
20 cooked shrimp, peeled, deveined, and cut in half lengthwise
10 garlic chives
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon chili sauce (use sweet chilli sauce)
1 small red chili, finely chopped
1 tablespoon chopped roasted peanuts

VIETNAMESE PRAWN SUMMER ROLLS

Fresh-tasting rice paper rolls packed with shellfish, light vermicelli noodles, carrots, cucumber and herbs, with a sweet ginger chilli dipping sauce

Provided by Barney Desmazery

Categories Dinner, Starter

Time 30m

Yield Makes 12

Number Of Ingredients 16

Vietnamese prawn summer rolls image

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.

Nutrition Facts : Calories 74 calories, Carbohydrate 12 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.1 milligram of sodium

Ingredients

2 garlic cloves , finely chopped
1 small red chilli (deseeded if you don't like it too hot), finely chopped
1 tbsp finely chopped ginger
1 tbsp golden caster sugar
3 tbsp fish sauce
juice 1 lime
100g vermicelli rice noodle or bean thread noodles
12 x 20cm round rice paper wrappers (see tip, below)
handful mint leaves
18 cooked prawns , cut in half lengthways
2-3 large iceberg lettuce leaves, torn into 12 pieces
1 carrot , cut into thin batons
a handful coriander
a handful Thai basil
a handful long chives
50g beansprout