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These rolls are so versatile that you can add any ingredient you like. To make it flavourful and protein-rich, add a lot of colourful veggies. All you have to do is mix all the ingredients together before wrapping the filling in Vietnamese rice paper.
To make these transparent Vietnamese rolls, read the recipe below.
Ingredients
6 rice papers
1 cup cooked rice noodles
2-3 medium carrots
2-3 cups lettuce
½ red bell pepper ( thinly sliced )
1 cucumber julienned ( thin strips )
2 scallion
½ cup mint and basil leaves
For making peanut sauce
2-3 tbsp soy sauce
1 tbsp peanut butter
1 tbsp chilli oil
1-2 tbsp rice vinegar
1-2 tbsp sesame paste
1 tbsp minced ginger and garlic
1 tbsp brown sugar
To make the sauce, whisk all ingredients in a bowl until well blended.
Directions
- Cook the noodles and vegetables first to make the rolls easier.
- Prepare the rice sheets by soaking them in hot water. But don't let them soak for too long.
- Cover the rolls with the ingredients. Don't overfill them. Leave a hole of about 1 cm on each side.
- Start rolling by folding the top and bottom first, then folding the sides like a burr. It is best to leave the filling in the center and then roll it up to the sides.
- Serve the Vietnamese rolls with peanut sauce.
These rolls are best eaten soon after baking, as the rice leaves become hard and chewy if stored for a long time. Or you can wrap the rolls with a damp cloth to prevent moisture loss.
Tip: For an extra layer of protein, you can add aromatic tofu to the recipe.
