Vietnamese rice paper rolls recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Vietnamese rice paper rolls recipe. Enjoy quick & easy rice recipes and learn how to make Vietnamese rice paper rolls.  

Preparation Time 5 minutes

Ingredients (serves 4)

1 cup shredded barbecued chicken
1/8 Chinese cabbage (wombok), finely shredded (see note)
1/2 cup beansprouts, trimmed
1 small red capsicum, thinly sliced
1/3 cup fresh mint leaves
1/2 cup fresh coriander leaves
1 lime, juiced
1 tablespoon fish sauce
12 x 22cm rice paper rounds (see note)
sweet chilli sauce, to serve

Method

Combine chicken, cabbage, beansprouts, capsicum, mint, 1/3 cup coriander, 2 tablespoons lime juice and fish sauce in a large bowl.

Place 1 rice paper round in a medium bowl of lukewarm water for 15 seconds or until just soft. Place on a clean tea towel or paper towel.

Arrange 1/4 cup of the chicken mixture along the centre of rice paper round. Fold ends in and roll up firmly to enclose filling. Repeat with remaining rice paper rounds and filling. Serve with sweet chilli sauce and remaining coriander.

Notes

You will need 1/2 cup shredded cabbage.

Rice paper rounds are a staple of Vietnamese cuisine. Made from rice starch, they're a healthier alternative to deep-fried spring rolls, and are gluten free.

Variation: You could use cooked prawns or cooked pork fillet instead of the chicken.

Source
Super Food Ideas - September 2007, Page 53
Recipe by Cathie Lonnie

More Rice Recipes:      

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Sesame tuna rice salad 
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Mushroom risotto  

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San choy bau rice paper rolls recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try San choy bau rice paper rolls recipe. Enjoy quick & easy rice cooking recipes and learn how to make San choy bau rice paper rolls.  

Ingredients (serves 4)

2 teaspoons Alfa One rice bran oil
2 garlic cloves, crushed
2cm piece fresh ginger, finely grated
500g pork mince
2 tablespoons oyster sauce
1 tablespoon soy sauce
4 green onions, thinly sliced
1 1/2 cups frozen vegetable mix (peas, corn, carrot)
2 teaspoons lime juice
1 teaspoon sesame oil
12 large rice paper rounds
3 cups shredded iceberg lettuce
Plum sauce, to serve

Method

1. Heat wok over high heat. Add rice bran oil. Swirl to coat. Add garlic, ginger and pork. Stir-fry for 2 to 3 minutes or until pork just changes colour.

2. Combine oyster sauce and soy sauce in a jug. Add onion, vegetable mix, sauce mixture, lime juice and sesame oil to wok. Stir-fry for 3 minutes or until heated through. Remove from heat.

3. Half-fill a shallow dish with warm water. Dip 1 rice paper round in water. Place on work surface. Stand for 20 to 30 seconds or until soft enough to roll without splitting.

4. Place a small amount of lettuce along edge of round. Top with 1/3 cup mince mixture. Roll up, folding up edges, to enclose filling. Cover with a damp tea towel to prevent it drying out. Repeat with remaining rounds, lettuce and mince mixture to make 12 rolls. Serve with sauce.

Notes

To freeze mince mixture: Cool. Spoon into an airtight container or large snap-lock bag. Freeze for up to 3 months.

To thaw: Thaw in fridge overnight.

To reheat: Spoon into a heatproof, microwave-safe dish. Microwave on medium (50%) for 3 to 4 minutes or until heated through.

Source
Super Food Ideas - July 2010, Page 24
Recipe by Kim Coverdale

More Rice Recipes:

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Pork rice paper rolls
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Pork rice paper rolls recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Pork rice paper rolls recipe. Enjoy quick & easy rice cooking recipes and learn how to make Pork rice paper rolls.

Ingredients (serves 4)

150g dried rice vermicelli noodles
16 small round rice paper wrappers
1 oak lettuce, leaves separated, washed, dried
2 Lebanese cucumbers, halved, cut into thin strips
1/2 cup mint leaves
1/2 cup Thai basil leaves (see note)
250g (2 cups) roasted pork, cut into strips
1/3 cup sweet chilli sauce
1 lime, juiced

Method

1. Soak noodles following packet directions. Drain. Refresh in cold water and drain.

2. Half-fill a shallow dish with warm water. Dip 1 rice paper wrapper into water. Place on work surface. Stand for 20 to 30 seconds or until soft enough to roll without splitting. Place lettuce at edge of rice paper. Top with noodles, cucumber, mint, basil and pork. Roll up, folding edges in to enclose filling. Cover rice paper rolls with a damp tea towel to prevent drying out. Repeat with remaining rice paper wrappers, noodles, lettuce, cucumber, mint, basil and pork to make 16 rolls.

3. Combine sweet chilli and 1 1/2 tablespoons lime juice in a screw-top jar. Secure lid and shake until well combined. Serve rice paper rolls with sweet chilli dipping sauce.

Notes

Thai basil: This purple-stemmed, green-leaved herb is widely used in Asian cooking. It has an aniseed aroma and a subtle licorice-like flavour. Regular or sweet basil is a suitable alternative.
Cost per serve using leftover roasted pork.

Source
Super Food Ideas - December 2006, Page 29
Recipe by Claire Brookman

More Rice Recipes:

Five spice chicken and fried rice
Vanilla rice pudding with poached rhubarb
Little spanakopita with rice
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Save and share Pork rice paper rolls recipe

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Prawn rice paper rolls

Makes 8 rolls

Ingredients

70g dried rice vermicelli
2 tbs Maggi sweet chilli sauce, plus extra to serve
1 tbs fish sauce
1 lime, juiced
8 (22cm) square rice paper sheets
500g cooked prawns, peeled, deveined
1 cup fresh mint leaves
50g snow pea sprouts
1 carrot, peeled, cut into matchsticks
Lime wedges, to serve

Method

1. Place the noodles in a heatproof bowl. Cover with boiling water. Set aside for 15 minutes to soften. Drain well. Cut into shorter lengths. Add the sweet chilli sauce, fish sauce and lime juice to noodles and combine.

2. Fill a shallow bowl about half-way with warm water. Dip one wrapper in the water until it is just soft, drain excess water. Place on a clean surface. Place a few of the noodles across the rice paper, about 3cm in from the edge. Top with a few prawns, mint leaves, snow pea sprouts and carrot. Fold over the bottom of the wrapper to enclose the filling. Fold in the sides and roll up firmly to enclose.

3. Place on a plate and cover loosely with damp paper. Repeat with remaining wrappers and filling. Serve with extra sweet chilli sauce and lime wedges.

Source
Fresh Living - 29 November 2004, Page 44
Recipe by Alison Roberts

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