Crunchy Rice Paper Rolls
 
Prep time
Total time
 
Fresh and crunchy, these Vietnamese Rice Paper Rolls are a great addition to any summer menu. Pair it up with Thai sweet chili sauce and this lean appetizer is ready to serve.
Author:
Recipe type: Savory
Makes: 6-7 servings
Ingredients
  • 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
Method
  1. 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.
  2. Stir fry prawns in a little olive oil and season with salt and pepper. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Serve immediately with some Thai sweet chili sauce.
Notes
You can make them using fresh fruits and serve with a chocolate dipping sauce for desserts too.
Recipe by Sugar & Spice by Radhika at https://sugarnspicebyradhika.in/crunchy-rice-paper-rolls/