Vietnamese Fresh Rice Paper Rolls

Vietnamese Fresh Rice Paper Rolls

Ready in 1 hour
4.5 avg, 2 review(s) 100% would make again

Top-ranked recipe named "Vietnamese Fresh Rice Paper Rolls"

Share it:

These Vietnamese Rice Paper Rolls are fresh, quick and a light option for lunch or an entree.

"We have made this or a variant ( beef or pork) many times and a family favorite. A few seconds immersion of paper is enough, otherwise it is unmanageable. Also one at a time. Also use Vietnamese fish sauce in dip."

- Snowybeard

Ingredients

Are you making this? 
1/2 (400grams) Chicken breast
2 tsp Peanut Oil
1/2 Red Onion; Sliced thinly
1/2 Cup Bean Sprouts
1 Cup Coriander
1 Cup Mint
1 Small Carrot; grated
1/2 Lebanese Cucumber; Julianned, into thin strips
1/2 Serving Vermicelli Rice Noodles; (use closer to 1/3 serving)
12 Sheets Round Rice Paper; (may use more or less)
1 Medium Tomato; (diced finely)
3 tbs Mango Chutney
To Serve
1-2 Lemons; Cut into wedges
1/3 Cup Sweet Chilli Sauce; (OR can make own asian dressing, e.g. white wine vinegar, fish sauce and sweet chilli sauce,etc)
1/3 Cup Tamari
Sprigs of Coriander

Original recipe makes 4 Servings

Servings  

Preparation

I. Heat Peanut oil in a pan, add chicken pre-cut into strips. Brown, take off the heat, place in a bowl and cover with a lid.

2. Boil your kettle. Prepare the salad ingredients as noted in the ingredients section and place on a large plate ready for assembling.

3. Boil water in a small saucepan and add vermicelli noodles, cook for around 4mins until cooked through, strain and set aside.

4.In a baking dish or large caserole dish pour boiling water. Next add two pieces of the rice paper at a time, when the water is boiling they will soften in around 30seconds. Remove carefully as you need to use, and place, spread out on a chopping board.

5. Assemble by first placing around the equivalent of 2tsp's of vermicelli noodles (torn) onto the rice paper, centre the noodles (to leave space for rolling the paper). Add roughly 2tsp of the cooked chicken, tear it and cover the noodles. add a dash of the mango chutney, spread with the back of the teaspoon onto the rice paper. Add the bean sprouts, a couple of tsp's of grated carrot, a couple of slithers of cucumber, sprinkle of tomato and topped with fresh coriander and mint.

6. To roll (like rolling sushi), take the side closest to you and roll carefully over the mixture, first pulling the mixture together and pressing it down, now take the rice paper and fold it over and under the mixture. Next, take the sides and fold inwards. Now continue to roll it over onto itself until you have a completed roll.

*note: be careful not to use too much rice vermicelli as this can make the roll too big and difficult to roll. Secondly, be carefull to cut any stems off of cut finely as they tend to tear the paper.

Credits

Added on Award Medal
Verified by cferrara

Fresh Vietnamese Rice Paper Rolls photo by Akj2011 Akj2011

Calories Per Serving: 387 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Vietnamese Fresh Rice Paper Rolls

I'd rate it:


sign in to add your comment

Learn more

Hard Roll

Tags

There are no tags on this recipe. Log in to add tags.


Reviews

Add yours!

We have made this or a variant ( beef or pork) many times and a family favorite. A few seconds immersion of paper is enough, otherwise it is unmanageable. Also one at a time. Also use Vietnamese fish sauce in dip.
Snowybeard 2 years ago
Sounds good! I hope It tastes good too
Luci1998 2 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free