When it comes to Asian dishes, I tend to lean towards the South East dishes. Remember the Thai red curry recipe and the Vietnamese style baked chicken recipe, that I shared on here a while back? If you enjoyed those two dishes then without a doubt you are going to love this Vietnamese Rice Paper Rolls recipe.

When it comes to Vietnamese recipes, this one ranks down there with the easier ones. I know when you look at the finished rolls, they make it look like a complicated process. The sauce takes a few minutes to make and you can probably make more rolls faster by using the ‘lettuce wrap’ trick. If you are not fond of shrimp, no problem use prawns instead. There are a few more ingredient substitution options available.

Here’s What You’ll Need:

• round rice paper
• prawns or shrimp
• dried vermicelli noodles
• lettuce leaves
• mint leaves
• bean sprouts
• peanut butter
• Hoisin Sauce
• white vinegar or lime juice
• milk or water
• garlic clove
• crushed chilli(optional)
• small bowl

These rolls are not as tasty without the sauce, so it only makes sense that we start by whipping up a brand new batch of the peanut dipping sauce. Measure out all the ingredients into a microwaveable bowl, heat for half a minute and then mix well until smooth. You can adjust the sourness, sweetness, saltiness and thickness by adding more vinegar, salt or milk.

The second phase of the process, involves stuffing the rice papers with your dried vermicelli, prawns, lettuce, mint leaves and bean sprouts. There is a particular way to do this and practice makes perfect. If possible serve your rolls immediately, otherwise make them a maximum of 6 hours ahead of time.

You can get the full recipe and instructions on the Recipe Tin Eats blog, here…

Vietnamese Rice
Paper Rolls Recipe

You can watch the video below on Vietnamese Rice Paper Rolls…

You can watch the video below on How to make Vietnamese rice paper rolls…

You can watch the video below on How to Make Classic Vietnamese Spring Rolls…

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