Vietnamese Rice Paper Rolls with Peanut Sauce
JulieVR
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Vietnamese rice paper rolls are one of those things that people see and go “hey, I LOVE those!”, and yet it’s the sort of thing they don’t tend to try to actually make.
Once you get the hang of it, they really are a snap to stuff and roll. And when you think about it, they’re perfect to make for or bring to a party, as they cater to virtually all dietary requirements – depending on what you stuff them with (and it can be anything you like – thinly sliced red pepper, pea pods, lettuce, crabmeat, shrimp, blanched asparagus, bean sprouts, chives, jicama, mango, shreds of leftover cooked chicken or pork) they’re vegetarian (easily vegan, even), gluten free, egg free, dairy free, low in fat and calories. They travel well, and kids like them as much as grown-ups. They’re well worth learning how to make.
The key is to soak rice papers until they’re pliable, then pat them dry so that they stick to themselves when you roll them up. All the measurements are approximate – you just need enough filling to stuff as many rolls as you want to make.
And make lots of peanut sauce – it’s great to keep in the fridge and toss over cold spaghetti, shrimp, leftover roast pork or chicken, and whatever fresh veg you have on hand – cucumbers, pea pods, asparagus, broccoli slaw…
Vietnamese Rice Paper Rolls
15 small-medium rice paper wrappers
Filling:
100 g (3 1/2 oz) thin rice vermicelli noodles (about a handful)
1 Tbsp. rice vinegar
1 large carrot, peeled and shredded
15 cooked shrimp, peeled and deveined
Half cucumber, peeled if necessary and cut into thin sticks
Small handful fresh cilantro, mint or thai basil leaves, torn up or left whole
1/4 cup chopped peanuts (optional)To prepare the filling, place noodles in a bowl of boiling water and let stand for about 3 minutes (or as package directs) to soften. Drain well and place in a medium bowl. Add carrot and rice vinegar and toss to combine. Cut the shrimp lengthwise in half.
To assemble the rolls, fill a shallow dish (I use a pie plate) with hot water and lay a clean tea towel over your work surface. Soak one rice paper round at a time in the water for about 10 seconds, until it’s pliable, and lay it on the tea towel. Pat the surface with the edges of the towel to absorb any excess water. Place two shrimp halves (cut side up so you can see the pink through the wrapper), a stick of cucumber and some noodles down the middle of the round. Sprinkle with cilantro and peanuts. Fold over one long side to cover, then fold up both ends. Roll the whole thing up as tightly as you can without tearing the wrapper.
NOTE: If you’re pregnant, make sure to eat the cooked shrimp while still warm.
Peanut Sauce
Use more or less broth to make this sauce as thick or thin as you like. If you like coconut flavor in your peanut sauce, add a teaspoon of coconut extract instead of coconut milk, which is high in saturated fat.
1/4-1/2 cup light or regular peanut butter
3 Tbsp. soy sauce
2 Tbsp. brown sugar or honey
2 Tbsp. rice vinegar or lime juice
1-2 cloves garlic, crushed
1-2 tsp. grated fresh ginger
1 tsp. sesame oil (optional)
1/4 – 1/2 tsp. curry paste (optional)Combine all the ingredients in a blender or jar and whiz or shake until smooth. Refrigerate until you need it.
Paper rolls are perfect for the hot summer and i love peanut sauce!
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I love rice paper rolls and I have a pack in the pantry that I completely forgot about. I’m glad I saw this to remind me – this sounds great!
I make them at home and they are yummy!!! I recently went to a Vietnamese restaurant that rolled them up sushi style rather than burrito style. Then they cut them! They were much tighter than I have ever been able to accomplish so I am going to try it that way next time!
this is one my favorite summer meals. so light and deeelish!
omg!!!! these are the best rools i’ve ever tasted, so much flavor, with the mint and I love the hot peanut sauce!!!! yum I made them last week, the are a great snack, meal what how ever you want to have them, they are great!!!
yummy!
I’m Vietnamese and love this stuff! You can replace the shrimp for any other meats… I also like to add romaine lettuce in this. I’ve never made peanut sauce like recipe… It’s usually made with Hoisin sauce, peanut butter, a little bit of water and some chilli paste…
The quantities of broth and coconut milk are not given.
Yum! When I was a kid a friend of my dad’s lived with us, and these were one of the things served at his wedding. Anyway, they are so good! I sometimes make a thicker peanut sauce out of peanut butter and hoisin sauce, saltier but quicker!
the peanut sauce can be made much easier. Use 1/4 cup creamy peanut butter, 1/8 cup hoisin sauce. warm slowly and add water to the consistency you desire. This is how my vietnamese family makes this sauce, so it is not a short cut, but the way you would get it at any vietnamese vendor
it is nice to try this recipe,just i want to know how to make the wrapper of this so i will be the one to make
Hi i have a favor does anyone know were i can get rice papers i live in cleveland ohio would appreciate some help thanks so much
For added flavor, my Vietnamese friends place these rolls on a large leave of deep green lettuce, then garnish with cilantro and/or mint leaves. They roll the lettuce around the spring roll and then dip into the sauce. Yummy!
Where I could buy vietnamese rice paper?
Where you find rice paper depends on where you live – any Asian market will carry them, and most large grocery store chains. If you’re not sure what section to look in, ask! Hope this helps!
ok did i miss it? where is the vinegar go
I have been wanting to make these rolls, however, could only find fried ones, this makes me so happy.
PJ – you add it to the soaked noodles along with the carrot.
I can’t seem to get them to roll up tightly enough. After the first bite, the insides fall out. (They ARE yummy even so. I also skip the recipe sauce and just add a little hoisin to sunflower seed butter – nut allergies here – and water to thin.) Is there a trick to getting them to roll up tightly?
i’m vietnamese and these are one of my favorites. easy to make and it’s not fattening. it’s just basically vegetables, noodles, and meat.
the sauce in the picture looks like a cup of espresso. it’s suppose to be thicker. i believe it’s usually made with peanut butter, hoisen sauce, sarachi chili, some chopped peanuts on top, some water.
Thanks for that info, useful stuff. I get so bored of plain rice but I’m not very skilled at cooking. There’s tonnes of easy ideas at this rice recipes homepage I found that you might like too.
Loved these!!!!!!!!!!! My three year old was able to help assemble them and eat veggies and shrimp during the process.
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