Fresh and crunchy, these Vietnamese Rice Paper Rolls are a great addition to any summer menu. Pair them up with Thai sweet chili sauce and this lean appetiser is ready to serve.
All we need for summer is delicious yet light food; and rice paper rolls are something that are great for this season! They’re light, refreshing, packed with flavour and super-lean. I love eating them when I go out so it was about time I made some myself at home.
I think Rice Paper Rolls are one of those things that people love but always assume are just too fiddly or too hard to make. But that’s really not the case. Despite the fact that they look impressive, they are shockingly simple to make and are the perfect dish to serve a hungry crowd. With couple of cheeky tricks you will be able to roll them easily in no time. For all the health freaks out there let me tell you these rolls are made with rice and starch with an addition of protein making it a perfectly GLUTEN-FREE diet for you!! 😀
Unlike deep-fried spring rolls, Vietnamese rice paper rolls are adaptable and much healthier. Served alongside a peanut dipping sauce or a Thai sweet chili sauce, these refreshing rolls are a great addition to any summer menu. They are packed with veggies and I love adding prawns to them, but you can utilize practically anything to fill them up. From rice vermicelli noodles, to variety of vegetables and just about any protein. In fact, you can add mangoes and mint to really get in the spirit of summer.
- Rice Paper, 6-7
- Lettuce, sliced, quarter head
- Carrot; julienned, one small
- Cucumber; julienned, half small
- Bell Peppers, sliced, half each pepper
- Rice Noodles, a handful
- Prawns (optional), about a cup
- Salt & Pepper, for seasoning
- Water, for soaking
- Thai Sweet Chili Sauce, to serve
- Start by soaking the rice noodle in hot water for good 5-10 minutes. Packet instructions do ask you to soak them for 2 minutes but mine softened in about 10 minutes. Go by your eyes and sieve them out when they’re just soft.
- Stir fry prawns in a little olive oil and season with salt and pepper. Set aside.
- Assemble the rolls right before you’re about to serve. Have everything ready by your side because rice paper tends to dry out if leftout for too long.
- To assemble, pour some room temp water in a large bowl (I prefer doing it on a dinner plate). Soak rice paper in the water for 5 seconds, then turn and soak the other side for 5 seconds. Place them on a wooden surface.
- Start by lining the roll with some rice noodles followed by the vegetables and finally top with the prawns. Tuck the top and bottom and tightly roll. Just like you would roll a burrito or a shawarma.
- Serve immediately with some Thai sweet chili sauce.
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