Vietnamese Cold Rolls
These healthy scrumptious cold rice paper rolls are a must to try. You can add anything you like to them and the vegetarian option is just as delicious. The ingredients I used were what I had at hand…
All the ingredients can be readily bought at a supermarket. The secret is having everything cook, sliced and chopped ready to go as you need to work quickly otherwise the rice-paper sheets can get sticky.
This was our first go at making these and I am sure we will improve with practice. We made ten rolls and I stored the left overs in a box in the fridge making sure they weren’t touching as they can stick together. They were just as nice for lunch so if you make too many you can store them…
Round rice-paper sheets
Vermicelli or glass noodles cooked according to packet
Fresh bean sprouts
Cucumber seeded and cut into batons
Spring Onions finely sliced
Vietnamese Dipping Sauce or Hoi Sin Sauce
Crushed Peanuts for garnish
Have your ingredients prepared and ready to go
Fill a bowl with hot water from the tap
Dip each rice paper sheet into the water for a few seconds
Place of a clean tea-towel and start adding your filling – working quickly
Start with some spinach leaves and coriander
Add a layer of chicken and a layer of cold cooked noodles
Finish off with bean-sprouts, prawns and mint
Roll up, tucking the sides in as you go
Experiment with the order of fillings, this makes the outside more interesting
Don’t overfill the rice paper roll. You will know you have over-filled it if it starts falling apart as you are rolling it.
Only use enough ingredients for three or four bites, maximum.
Serve with a Vietnamese Dipping sauce or Hoi Sin sauce topped with peanuts
Bon Appetit! 🙂