Vietnamese Rice Paper Rolls
- Ready In:
- 25mins
- Ingredients:
- 10
- Yields:
-
20 rolls
- Serves:
- 10
ingredients
- 100 g dried rice vermicelli (3 1/2 oz)
- 20 rice paper, wrappers (16 cm, 6 1/2 inch round wrappers)
- 40 mint leaves
- 20 cooked shrimp, peeled, deveined, and cut in half lengthwise
- 10 garlic chives
- 1⁄4 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon chili sauce (use sweet chilli sauce)
- 1 small red chili, finely chopped
- 1 tablespoon chopped roasted peanuts
directions
- Bring water to a boil, remove from heat, soak vermicelli for 15 minutes.
- Cut each garlic chive in half.
- Dip one rice paper wrapper at a time into a bowl of lukewarm water and allow to soak for 30 seconds.
- Lay paper flat on a plate. Place some vermicelli in a short line on the middle of the paper. Top with two halves of shrimp and two mint leaves.
- Fold the ends, place a half garlic chive lengthwise along the top, then fold the sides so that the garlic chives are held in place.
- Eat immediately, or cover with a damp towel to keep from drying out.
- Combine hoisin sauce, soy sauce, chilli sauce, chopped chilli, and chopped peanuts and use as a dipping sauce.
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RECIPE SUBMITTED BY
My favorite cookbook is The Essential Rice Cookbook.