rice paper rolls

Vietnamese rice paper rolls, also known as fresh summer rolls, are loaded with veggies. It's a perfect quick refreshing meal or snack for summer months. Shrimps are great for these rolls, or you can replace it with tofu

Easy Rice Paper Rolls 

rice paper

shrimps,

carrot

cucumber

lettuce leaves

dried vermicelli noodles

mint leaves (optional)

coriander / cilantro (optional)

tbsp butter

soy sauce -

water

tbsp white vinegar -

Add all ingredients (except water) to a mixing bowl and mix until combined.

Slowly add water, 1 tbsp at a time, and whisk until creamy and smooth.

Make the sauce:

Finely julienne cucumber, carrot and lettuce, set aside.

Soften vermicelli noodles by soaking in a big bowl of hot water or prepare according to instructions on packet.

Slice prawns in half lengthwise and devein.

Prep the ingredients:

Fill a plate or a shallow bowl with warm water. Take a sheet of rice paper and submerge it in the water for 2-3 seconds to soften it.

Place on rice paper coriander (cilantro) / mint (if using), 3 prawns, lettuce, carrot, cucumber, and vermicelli noodles.

Fold the left and right sides of rice paper in, then roll firmly from the bottom upwards and seal the roll.

Repeat with remaining sheets of rice paper.

Serve rice paper rolls immediately with peanut sauce.

Make the rolls:

Fresh and healthy summer rolls filled with vegetables, berries, and optional proteins. These rice rolls make for a delicious appetizer, main, or side and are gluten-free, nutritious, and can be made vegetarian or vegan!

Rice Paper Rolls

rice paper wrappers (two sizes summer rolls)

noodles

strawberries

raspberries

blackberries

romaine lettuce (small)

pepper

purple cauliflower (optional)

red cabbage

avocado

cilantro

mint

hanful Thai basil

edible flowers (optional)

tofu

peanut dipping sauce

salad dressing (strawberry, raspberry, or blackberry dressing)

First, prepare the vermicelli noodles. Simply prepare according to the package instruction and then set aside, to allow them to completely cool down.

I tend to blanch them in boiling water for 1 minute. Then remove quickly and rinse with cold water. This will stop them overcooking and cool them down quicker.

Next, prepare the fruits and vegetables. I like to switch between using my mandoline to make thin, even slices, and cutting them julienne style (thin batons). You can also use stampers to cut out small shapes like hearts, flowers, or stars (i.e. avocado stars* or strawberry hearts).

If using grilled tofu, julienne it into thin baton pieces.

Step 1. Prepare the Fillings

This summer rolls recipe is super versatile - meaning there are various options for dipping sauces. I recommend using either this  Peanut Butter Dipping Sauce, Mango sweet chili sauce, or one of these three berry dressings:Strawberry , Raspberry, or blackberry dressing. You can also serve the rolls alongside simple dips like soy sauce.You can also serve the rolls alongside simple dips like soy sauce.

Step 2. Prepare your dipping sauce/s

You'll need to soften the rice paper wrappers one at a time. Dip a rice wrapper into a large bowl of warm water for between 5-10 seconds.

Remove it while it's 'bendy' but not yet soft ( it will continue to soften once removed). Allow any excess water to drip off the wrapper back into the bowl and then lay on a flat surface ( a damp chopping board or kitchen towel is best to avoid sticking).

Step 3. Prepare the Rice Paper

To Fill them: Starting about an inch in from the wrapper edge, layer your fillings. I like to place a few julienned vegetables (and optionally tofu), berry slices, and herbs. Then add some rice noodles (optional) on top. Keep in mind that whatever ingredients you place first, will be the top of the roll.

For &#039;pretty&#039; rolls I like to sprinkle some seeds and add the shaped slices of fruit/veg first, before stacking the remainder of the ingredients.

To wrap them: Wrapping these is quite easy once you get the knack of it- especially as it&#039;s similar to how you roll a burrito.

You can optionally first roll up the 1 inch of the wrapper by the fillings or simply - Carefully tuck in the edges, then continue rolling repeatedly until sealed.

Step 4. Assemble the summer rolls

These summer rolls are best eaten immediately or on the day they are made. Serve them with your dipping sauce/s of choice. Depending on the size of the rice paper wraps, you can serve the rolls whole or cut in half.

You can store any leftovers in the fridge for about 2 days. It's best to wrap them individually  (tightly) so the rice paper doesn't dry and crack. Allow them to come back to room temperature before eating.

How To Serve and Store

https://content.jwplatform.com/videos/sXdADM7y.mp4

This is a recipe for fresh and healthy summer rolls filled with vegetables, berries, and optional proteins. These rice rolls make for a delicious appetizer, main, or side and are gluten-free, nutritious, and can be made vegetarian or vegan!

Fresh Summer Rolls

Vietnamese rolls are the perfect party starter, especially when your friends roll their own.

Hoisin chicken rice paper rolls

chicken breast fillets, thinly sliced

trimmed,

snow pea sprouts

Lebanese cucumber, halved crossways, cut into matchsticks

coriander

mint leaves

(22cm diameter) rice paper sheets

Unsalted peanuts, to serve

milliliters (1/2 cup) Ayam Hoi Sin Sauce

tbsp crushed unsalted peanuts

tbsp rice wine vinegar

Vietnamese Rice Paper Rolls are super quick to prepare! Packed with juicy prawns, vermicelli, crisp lettuce and fresh mint, they&#39;re  perfect as a light snack or healthy lunch. Pair them with our Peanut Hoisin Dipping Sauce - you won&#39;t want to stop at one!

Vietnamese Rice Paper Rolls

200 g prawns (cooked, sliced in half lengthways)

200 g vermicelli rice noodles

rice paper wrappers

lettuce (roughly chopped)

water (boiling,

water (lukewarm, for dipping rice paper sheets)

peanut hoisin dipping sauce

nuoc mam cham

Soak

Pop your vermicelli noodles into a large bowl and soak them in boiling water for 5 minutes.

Water

Pour some lukewarm water in a large, deep bowl - make sure it&#039;s deep enough for softening your rice paper.

Slice

Next, slice your prawns in half and devein them if this hasn&#039;t already been done.

Drain

Finally, drain the vermicelli and place all the ingredients on the table. Now you&#039;re ready to roll!

To prepare your ingredients:

Rice Paper

Take a rice paper wrapper and rotate it in the warm water until all surface areas have been covered.

Fillings

Pop it on your plate and top with lettuce, mint and vermicelli on the edge closest to you, then pop the prawns about 2-3cm closer to the top edge.

Roll

Now grab the bottom of the rice paper and roll it over the greens. Tuck in both sides and continue rolling up the rest of the way.

That&#039;s it! All that&#039;s left is to dip it in your delicious peanut hoisin sauce or nuoc mam cham and eat. Yum!

To assemble your rolls:

https://www.youtube.com/watch?v=JAefcm6uPs0

Vietnamese Rice Paper Rolls are super quick to prepare! Pack them with juicy prawns, vermicelli noodles, crispy lettuce and fresh mint. They're totally addictive snacks or perfect as a light and healthy lunch. Pair them with our Peanut Hoisin Dipping Sauce - you won't want to stop at one!

RECIPE STEPS
00:00 - How to Make Vietnamese Rice Paper Rolls
00:05 - Soak vermicelli noodles, slice cooked prawns
00:13 - Dip rice paper in warm water to soften
00:17 - Layer with filling ingredients
00:22 - Roll up, folding in edges along the way

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https://www.wandercooks.com/vietnamese-rice-paper-rolls/

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Easy Vietnamese Rice Paper Rolls [Ready in 10 Minutes!]

Gỏi Cuốn comes loaded with fresh herbs and ingredients. Learn how to wrap PERFECT Vietnamese Rice Paper Rolls using our step-by-step instructions!

Gỏi Cuốn (Vietnamese Rice Paper Rolls)

kg / 2.2 lb fresh prawns ((deshelled))

kg / 2.2 lb pork belly

rice noodles

rice paper ((we buy it dry from the Asian grocery stores))

Thai basil

Purple/Green perilla

Bean sprouts

Lettuce

chives

rice paper ((we get the large ones from the Asian supermarket))

Remove the leaves from the herb and salad stems, then put them in a colander.

Fill a sink or large bowl with cold water and add 3 tbsp salt. Add the greens in to wash, then soak for 3 minutes. Rinse clean and repeat the salted soaking another 2 times to remove the impurities.

When finished, dry them in the colander until they&#039;re ready to use.

Preparing The Greens

Roll the pork belly along the length.

Wrap twine or string around the belly to secure its shape, then tie a few knots to prevent it from comming undone as it cooks.

Boil the meat in water for 1 hour or until soft, then take it out.

Remove the string and slice into thin pieces.

Preparing The Meat

Boil a pot of water and cook the rice noodles for 10 minutes or until al dente. Make sure to stir every 3 minutes to prevent anything from sticking.

When cooked, drain the water and run the noodles under cold water until cool. Let it drip dry in a colander.

Cooking The Noodles

Organise your ingredients close to you before you even start rolling your Gỏi Cuốn. Keep the proteins and water closest to you, then noodles and herbs just behind them.Set up 2 plates side by side

Dip the rice paper into the water until the entire surface is just wet. Make sure there is always another one wet and resting on the second plate.

Lay the lettuce on the part of rice paper closest to you. Place the other herbs on top.

Grab some noodles and place it over the herbs. The weight will help hold the greens down.

Slide a few pieces of pork above the greens. Make sure to leave no gaps because they will show in the final roll.

Place 2-3 prawns above the pork.

Fold the left and right side of the rice paper toward the middle.

Bring the bottom of the rice paper to the middle and begin rolling tightly, pressing down firmly with each roll.You can wedge a sprig of garlic chive along the length of the meat so that a part of it sticks out as a garnish.

Serve the Gỏi Cuốn fresh as is with Peanut Hoisin Sauce or Vietnamese Dipping Sauce (Nước Mắm)!

How To Wrap The Rolls

These vegan summer rolls (aka rice paper rolls or fresh spring rolls) are packed with nutrients- not to mention absolutely delicious- especially when served with a creamy peanut dipping sauce. Mix and match your fillings in dozens of ways for a fun, versatile gluten-free appetizer, main, or even dessert (option below!).

Vegan Summer Rolls

avocado (sliced)

zucchini (spiralized

carrot (spiralized or finely sliced)

cucumber (spiralized

red cabbage (shredded)

chickpeas

Lettuce, fruits, edible flowers, fresh herbs like mint

120 g cellophane noodles (or thin rice noodles)

You can watch the video in the post for visual instructions.First, prepare the noodles as per the package instructions. You can either boil them for some seconds or simply soak them in hot water for a couple of minutes. However, this will vary based on the type of noodle and the brand. Drain the hot water and rinse the noodles with cool water.Optional step: If you’d like to color your noodles, you can separate them into portions and mix them with the natural color of your choice. Pink = beet juice, Blue/turquoise = blue spirulina powder, Yellow= turmeric powder.

While the noodles cool, it’s time to prepare the rest of your fillings. Finely chop, slice, shred, or spiralize the vegetables.

If you want to use chickpeas, I recommend crisping them up slightly in a saucepan with a bit of oil and soy sauce (GF or tamari).

First, place a damp kitchen towel onto your working surface.I’ve found this is the best way to avoid the rice paper from sticking to your surface.

Fill a large bowl or pot with water and completely dip one rice paper in the water for 2-3 seconds. Then shake off any excess water and place the rice paper flat onto the kitchen towel.

Place the cooled noodles and veggies about 1/3 of the way up the roll, leaving 1-2-inches of space on the sides.Whatever you place first (at the bottom) will be visible on top once the summer rolls are rolled up.

Fold in both sides, then roll from the bottom upwards until it’s fully sealed (check the step-by-step-photos in the post). Be careful while doing this, as the rice paper is fragile and can tear. Repeat this step with the remaining fillings and rice paper wraps until they’re all ready.If it tears, you can use a second rice paper to wrap the broken roll.

Serve the summer rolls with a Peanut Sauce or Hoisin Sauce. Enjoy!

https://content.jwplatform.com/videos/iXpu6rSh.mp4

Vegan Summer Rolls Recipe with Peanut Sauce

Enjoy every bite of these flavoursome prawn and mint rice paper rolls served with a sweet chili dipping sauce.

Vietnamese prawn and mint rice paper rolls

rice vermicelli noodles

pkt 22cm rice paper sheets

Black Tiger Prawns, halved lengthways

red capsicum, seeded,

spring onions,

sweet chilli sauce

lime juice

Mint leaves, extra, to serve

Vegetarian summer rolls with avocado, tofu &amp; fresh veggies. Serve them with 3 dipping sauces - peanut sauce, hoisin &amp; Vietnamese dipping sauce!

Vegetarian Summer Rolls with 3 Dipping Sauces

carrots

red bell pepper

yellow bell pepper

cocktail cucumbers

oz firm tofu

spring mix or shredded lettuce

oz dried vermicelli rice noodles

herbs

vegan fish sauce

sugar

Tablespoons lime juice

rice wine vinegar

garlic

Thai chili pepper

Tablespoon carrot

chili garlic sauce

hoisin sauce

peanuts

peanut butter

lite coconut milk

½ Tablespoon hoisin sauce

brown sugar

Tablespoon chili garlic sauce

Make the dipping sauces

For each sauce, set aside the garnish and mix together all the ingredients in a medium size bowl. Add the garnish right before serving. Makes 3/4 cup peanut sauce; makes 3/4 cup hoisin sauce; makes 1 cup of Vietnamese dipping sauce (nuoc cham).

Make the dipping sauces (peanut, hoisin, Vietnamese nuoc cham):

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