Vietnamese Rice Paper Rolls

Name: Vietnamese Rice Paper Rolls
Cuisine: Vietnamese
Ingredients: Large handful of thin rice vermicelli noodles; 1 Tbsp (15 mL) rice vinegar; 2 Tbsp (30 mL) rice vinegar or lime juice; 1 garlic clove, crushed; 2 Tbsp (30 mL) brown sugar or honey; 2 Tbsp (30 mL) rice vinegar or lime juice; 1 tsp (5 mL) grated fresh ginger; ¼ to ½ tsp (1 to 2.5 mL) curry paste (optional); ½ red, yellow, or orange bell pepper; 5-inch chunk of cucumber; 1 small carrot; 1 tsp (5 mL) sugar; 1 cup (250 mL) mixed sprouted beans (half an 8 oz/225 g container), steamed or blanched briefly if you like; Handful or two of salad greens; ½ red, yellow, or orange bell pepper; ½ red, yellow, or orange bell pepper; 2 Tbsp (30 mL) chicken stock, coconut milk, or water; ¼ cup (60 mL) peanut butter; 8 rice paper wrappers, 8 inches in diameter (or more of the smaller ones if you prefer); Chopped fresh cilantro (optional); 2 Tbsp (30 mL) brown sugar or honey; 3 Tbsp (45 mL) soy sauce; 2 Tbsp (30 mL) chicken stock, coconut milk, or water; 2 Tbsp (30 mL) chicken stock, coconut milk, or water

Preparation info

Makes about 1 cup of sauce and
8
rolls

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

You can change these up endlessly to suit your tastes. Rice paper rolls often include cooked shrimp, shredded roast meats (try leftover chicken or pork), fresh mango, and nearly any crunchy vegetable you can think of—asparagus, jicama, and pea pods work especially well. Rice paper rolls make a fantastic packed lunch—the other kids will be jealous! Briefly steaming or blanching the sprouted beans will brighten them and get rid of any chalky texture.

Ingredients

Asia
Vietnam
Sandwich
Lunch
Leftovers

Ingredients

Method