Vietnamese Rice Paper Spring Rolls

Cooked meat: Prawns, pork, salmon, cubes chicken, crab, etc.
Cooked rice vermicelli
Bean sprouts
Spring onions (shallots)
2 T fish sauce, soy sauce, rice vinegar, sesame oil, peanut oil, tamari, etc.
2 cloves garlic, crushed
1 tablespoon ginger, fresh grated or pickled
Mint, carrots, celery, cucumber, nuts, etc.
16 whole rice paper sheets, (22cm round)
1/2 cup fresh mint leaves

Place noodles in small heatproof bowl and cover with boiling water.
Stand until tender (approximately 5 minutes).
Drain. Cut into 5cm lengths.
Combine peanut oil, sesame oil, fish sauce, tamari, sugar, ginger, garlic and mint in a large bowl.
Stir in noodles, meat, vegs, cashews, bean sprouts and sauce.
Cover and refrigerate for at least 30 minutes (can be kept for up to 3 hours).
Place 1 sheet of rice paper at a time in a medium bowl of warm water and leave until just softened.
Lift carefully from water and place on a chopping board.
Place approximately 1 heaped tablespoon of filling on to paper and roll to enclose folding in ends.
Tie together with Spring onions (shallots) Repeat with remaining rolls.
SAUCE: combine all ingredients and stir until sugar dissolves. Served in bowl as dipping sauce.

Recipe from:
I serve them with Soy sauce in bowl as a dipping sauce.





I would ❤️ to hear from you.

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.