Vietnamese Rice Paper Rolls
Vietnamese food is a delightful symphony of flavors, combining elements of sweet, sour, salty, and umami in perfect harmony. It’s a cuisine that celebrates fresh and vibrant ingredients, making it a true culinary adventure.
Vietnamese rice paper rolls, also known as goi cuon or fresh spring rolls, are a delightful and healthy Vietnamese dish.
Follow our Vietnamese rice paper rolls recipe and join us on this culinary adventure.
INGREDIENTS
8 sheets of rice paper
24 small prawns, shelled, de-veined and cooked
3 C mixed greens and herbs (Thai basil, Vietnamese mint, butter lettuce, coriander)
200 g rice vermicelli noodles, cooked
16 flat garlic chives
Dipping sauce
2 T lime juice
2 T sugar or honey
1 T fish sauce
1 T sesame oil
1 T water
1 red chilli, chopped
1 clove garlic, crushed
SERVING
2 limes, quartered
METHOD
- Mix all sauce ingredients together and allow to stand while you make the rolls.
- Place a sheet of rice paper in a bowl of water to soften slightly, for about one minute.
- Once it is soft enough, take it out the water to fill and roll it – now put another sheet into the water.
- Place the rice paper on a damp cloth and place three prawns in the middle. Then cover with a handful of the greens which have been roughly chopped.
- Put a small covering of the noodles on top.
- Fold the sides of the paper in and start to roll halfway.
- Now insert two chives so that half are in the roll, half out.
- Continue to roll up tightly. Place on a platter, ensuring that they do not touch each other, as they will stick together.
- Serve with the dipping sauce and lime wedges.
SERVES 4
Tip: Make in advance, cover with a damp dishcloth and refrigerate
Alternative fillings
shredded cabbage
carrot julienne strips
bean sprouts
cucumber
We hope that you enjoy the Vietnamese Rice Paper Rolls. We are looking forward to our luxury tour to Vietnam. Have a look at our Vietnam tour itinerary and join The Adventurous Ewe on this unforgettable tour.