Rice Paper Rolls Recipes

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RICE PAPER ROLLS



Rice Paper Rolls image

I like to have a package of rice papers and noodles on hand for quick and easy appetizer ideas. I've used thin or thick rice noodles for these rolls with equal success. -Lori Stefanishion, Drumheller, Alberta

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 1 dozen (1 cup sauce).

Number Of Ingredients 16

2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
2 teaspoons canola oil
1/2 cup water
1/4 cup creamy peanut butter
1/4 cup hoisin sauce
2 tablespoons tomato paste
ROLLS:
4 ounces uncooked thin rice noodles
2 teaspoons hoisin sauce, optional
1 medium sweet red pepper, julienned
1 medium cucumber, seeded and julienned
1 medium carrot, julienned
12 rice papers (8 inches) or spring roll wrappers
1/2 cup dry roasted peanuts, chopped
1/2 cup fresh cilantro leaves, optional

Steps:

  • In a small saucepan, saute the garlic and pepper flakes in oil for 1-2 minutes or until garlic is tender. Add the water, peanut butter, hoisin sauce and tomato paste; cook and stir for 2-4 minutes or until thickened. Remove from the heat; set aside., For rolls, cook noodles according to package directions. Drain and rinse in cold water; drain well. Add hoisin sauce if desired; toss to coat. In a small bowl, combine the red pepper, cucumber and carrot. Set aside noodles and vegetables., Fill a shallow bowl with water. Soak a rice paper in the water just until pliable, 30-45 seconds (depending on thickness of rice papers); remove, allowing excess water to drip off., Place on a flat surface. Layer vegetables and noodles down the center; top with peanuts and, if desired, cilantro. Fold both ends over filling; fold one long side over the filling, then roll up tightly. Place seam side down on a serving platter. Repeat with remaining ingredients., Cover with damp paper towels until serving. Cut rolls diagonally in half; serve with peanut sauce.

Nutrition Facts : Calories 191 calories, Fat 7g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 179mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.

VIETNAMESE RICE PAPER ROLLS (SPRING ROLLS)



Vietnamese Rice Paper Rolls (Spring Rolls) image

Recipe video above. Vietnamese Rice Paper Rolls are incredibly fresh and healthy. The Vietnamese peanut dipping sauce that accompanies this is sensational and completely addictive!

Provided by Nagi | RecipeTin Eats

Categories     Appetizer     Finger Food     Starter

Time 20m

Number Of Ingredients 12

7 - 14 sheets of 22cm/8.5" round rice paper (Note 1)
11 small cooked prawns/shrimp (about 12cm/5" in length, unpeeled including the head)
50g / 1.5 oz dried vermicelli noodles
7 lettuce leaves - use a lettuce with soft leaves, like Oak or Butter Lettuce (Note 2)
14 mint leaves
1 cup bean sprouts
1 tbsp peanut butter, preferably smooth ((crunchy is ok too))
2 tbsp Hoisin Sauce
1 1/2 tbsp white vinegar (or lime juice)
1/3 cup milk ( (any fat %) (or water))
1 garlic clove, minced
1/2 tsp crushed chilli, samba oelak or other chilli paste, adjust to taste (optional)

Steps:

  • Peanut Sauce: Combine the Peanut Dipping Sauce ingredients. Mix briefly (it won't come together), then microwave for 30 seconds. Mix again until smooth. Set aside to cool. Adjust sour with vinegar, salt with salt and spiciness to taste. Thickness can be adjusted with milk or water once cooled.
  • Place vermicelli noodles in a bowl and cover with warm water for 2 minutes, then drain (or follow packet instructions).
  • Peel the prawns, slice in half lengthwise and devein (watch video).
  • Remove the crunchy core of the lettuce leaves (watch video).
  • Tip - LETTUCE BUNDLE (Note 4): Place some vermicelli noodles and bean sprouts in a lettuce leaf, then roll it up, finishing seam side down. Repeat.
  • Fill a large bowl with warm water. The bowl doesn't need to be large enough to fit the whole rice paper in one go.
  • Place two rice papers together (if using 2). Note which side is the smooth side - this is supposed to be the outside of the spring roll. Submerge the rice papers into the water (both of them at the same time, together) for 2 seconds. If your bowl isn't large enough to fit the whole rice paper in one go, that's fine, just rotate it and count 2 seconds for each section you submerge into the water.
  • Place both the rice papers (one on top of the other, they will stick together) on a board or the counter with the smooth side down.
  • On the top part of the rice paper, place 3 prawns with a mint leaf in between, as per the photo below.
  • Place the lettuce bundle with the seam side down onto the middle of the rice paper.
  • Fold the left and right edges of the rice paper in, then starting from the bottom, roll up to cover the lettuce bundle. Then keep rolling firmly. The rice paper is sticky, it will seal itself.
  • If you placed the ingredients on the rice paper as per the photo below, your rice paper rolls should look pretty with the prawn and mint leaves on the smooth side of the roll and the seam on the side or underside of the roll.
  • Serve immediately with the peanut dipping sauce.

Nutrition Facts : ServingSize 93 g, Calories 135 kcal, Carbohydrate 19.2 g, Protein 11.5 g, Fat 1.1 g, Cholesterol 75 mg, Sodium 201 mg, UnsaturatedFat 1.1 g

VIETNAMESE RICE PAPER ROLLS



Vietnamese rice paper rolls image

These rice paper rolls are packed with bright and fresh flavors. They are made with crunchy vegetables, squidgy noodles and herbs in the rice paper, and serve with the punchy peanut dipping sauce.

Provided by KP Kwan

Categories     Appetizer

Time 35m

Number Of Ingredients 23

8 pieces rice paper
8 prawns, ,peeled, halved
60 g rice vermicelli, uncooked weight
4 sprigs mint leaves
4 sprigs coriander leaves
4 sprigs basil leaves, optional
2 stalks scallion
1 stick carrot, cut into matchsticks
1 cucumber, cut into matchsticks
1 lettuce
2 tbsp sugar
1 1/2 tbsp lime juice
1 tbsp fish sauce
4 tbsp hot water
1 clove garlic, crushed
1 bird's eye chili, finely sliced
1 tbsp vegetable oil
1 garlic clove, minced
1 1/2 tbsp peanut butter, preferably smooth
3 tbsp Hoisin Sauce
3 tbsp water, or milk for a lighter color
red chili, minced to garnish
peanuts, crushed to garnish

Steps:

  • Clean the shrimps. Place the shrimp in a shallow pan with some boiling water just sufficient to cover the shrimps. Add a teaspoon of salt. Place the shrimps in the pan over low to medium heat to cook the shrimp until it changes to pink and no longer translucent. Remove the shell.
  • Soak the rice vermicelli in hot water Once it is al dente, drain a place it in cold water to stop cooking. Drain, and it is ready to use.
  • Submerge the rice paper fully into the water for five seconds just before wrapping. Remove and pat dry.
  • Cut the carrots and cucumbers into matchsticks.
  • Choose a piece of lettuce with the length about 2/3 of the diameter of the rice paper. Place the carrot, cucumber and rice vermicelli on it.
  • Place the vegetable and the basil, coriander, and mint on the rice paper, slightly off-centered towards you, and leave about one inch clear from the side.
  • Place the scallion horizontally towards the edge of the rice paper and the halved prawns on the other half of the rice paper away from you in the horizontal line.
  • Fold the sides in over it, like closing an envelope. Then continue rolling away from you to wrap up the scallion, and the shrimps.
  • Mix the water, sugar, lime juice, and fish sauce until the sugar dissolved.
  • Add the minced garlic and finely chopped chili.
  • Saute the garlic with the vegetable oil.
  • Add the remaining ingredients.
  • Reduce the liquid to the desired thickness.

Nutrition Facts : Calories 291 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 38 milligrams cholesterol, Fat 13 grams fat, Fiber 2 grams fiber, Protein 14 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 8 rice paper roll, Sodium 855 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

RAINBOW RICE PAPER ROLLS



Rainbow rice paper rolls image

Escape from a lunchtime sandwich rut with these rice paper rolls. Red cabbage and radishes add a lovely pop of colour, or try iceberg or Little Gem lettuce

Provided by Cassie Best

Categories     Lunch

Time 40m

Yield Makes 12

Number Of Ingredients 14

50g fine vermicelli rice noodles
12 rice paper wraps
handful of mint or coriander leaves, or snipped chives (or a mixture)
200g cooked prawns , or cooked and shredded chicken
¼ cucumber , trimmed and finely sliced into matchsticks
1 carrot , trimmed and finely sliced into matchsticks
40g red cabbage , very finely sliced
small handful of radishes , trimmed and thinly sliced
½ mango , stoned, halved and finely sliced
2 tbsp sweet chilli sauce
1 tbsp tahini
1 tbsp low-salt soy sauce
1 tsp sesame oil , plus extra for drizzling
½ lime , juiced

Steps:

  • Soak the noodles in boiling water from the kettle, following pack instructions. Drain and rinse under cold running water to cool, then toss in a little sesame oil to stop them sticking together.
  • Next, make the dipping sauce by mixing all the ingredients together. Set aside.
  • Fill a wide, shallow dish a few centimetres deep with warm water. Working with one rice paper wrap at a time, soak it for a few seconds until it's flexible, then lay it on a chopping board. Scatter some of the herbs down the centre, then top with a couple of prawns or a little bit of chicken, then some veg pieces and mango, and a small bundle of noodles. Try to keep the fillings in the centre, and don't overfill. Tuck the ends of the wrap over the ingredients to slightly enclose them, then roll up from the sides, keeping everything as tight as you can. Put the finished rolls on a plate covered with a damp sheet of kitchen paper until you're finished assembling all the rolls. Will keep in the fridge for up to 24 hrs. Serve with the sesame dipping sauce.

Nutrition Facts : Calories 85 calories, Fat 1 grams fat, Carbohydrate 13 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium

VEGAN RICE PAPER ROLLS



Vegan Rice Paper Rolls image

Here, try these fresh vegan rice paper rolls with home-made hoisin peanut dipping sauce instead! They're super healthy, and you won't look like a fool eating them!

Provided by kaitlynria

Time 10m

Yield Serves 2

Number Of Ingredients 20

5 sheets Vietnamese Rice Paper
1 large Carrot, Julienned
1 small Cucumber, Julienned
½ an Avocado, cut into slices
Small bunch Thai Basil
2 ounces Tofu, cut into strips (or Satay flavoured Tofu)
½ cup mixed Salad Leaves
1 Red Chilli, de-seeded and cut into thin strips
5 sheets Vietnamese Rice Paper
1 large Carrot, Julienned
1 small Cucumber, Julienned
½ an Avocado, cut into slices
Small bunch Thai Basil
2 ounces Tofu, cut into strips (or Satay flavoured Tofu)
½ cup mixed Salad Leaves
1 Red Chilli, de-seeded and cut into thin strips
2 tablespoons Hoisin Sauce
1 tablespoon Crunchy Peanut Butter
1 teaspoon Tamari
3 tablespoons Water

Steps:

  • Prepare a large bowl of hot water to soften rice paper in.
  • Working one at a time, submerge rice paper into hot water (be careful!) for about 5-10 seconds, or until it is just starting to soften. Don't soak it for too long or it'll tear to bits. Whisk all sauce ingredients until smooth.
  • Place a small bed of salad leaves in the middle of the softened rice paper, and then top with small amounts of every other ingredient. Although tempting, try not to over-fill the rolls as it will make it hard to roll up.
  • Roll rice paper roll up, egg-roll style. (Bottom up, sides in, and roll to close).
  • Serve with hoisin peanut sauce at the side. Rice paper rolls are best eaten fresh.

VIETNAMESE RICE PAPER ROLLS RECIPE



Vietnamese Rice Paper Rolls Recipe image

Vietnamese Rice paper rolls recipe are made by wrapping crisp, fresh vegetables and herbs in Rice paper. These crunchy, healthy salad rolls are easy to make and very versatile. You can also add mango, avocado, radish, beet, cabbage, tofu, paneer, colored peppers etc. Use fresh ingredients and plenty of herbs. Prepare all the ingredients and line them up, so that it is easy to assemble the rolls. The rolls can be stored in the refrigerator covered with a damp kitchen towel for a day. Serve Vietnamese Rice paper rolls with the Peanut Chilli Dipping Sauce Recipe along with the Banh It Tran (Vietnamese Mung Bean Dumpling) Recipe. If you like this recipe, you might also like : Rice Paper Vegetarian Spring Rolls Recipe (Healthy Summer Rolls) Fruit-Chia Rice paper rolls in a Mango Tahini Dipping sauce Recipe Italian Arancini Rice Balls Recipe With Delicious Pasta Dipping Sauce Vietnamese Vegetarian Spring Rolls Recipe with Mushrooms & Vegetables

Provided by Madhuli Ajay

Time 40m

Yield Makes: 4 Servings

Number Of Ingredients 17

10 Rice paper rolls , sheets
100 grams Rice Vermicelli Noodles (Thin) , (amount may change depending on the variety of the noodles)
2 Carrots (Gajjar) , cut into sticks
2 Cucumbers , cut into sticks
1 cup Coriander (Dhania) Leaves , with tender stalks
1 cup Mint Leaves (Pudina)
4 sprig Tulsi (holy basil)
8 Iceberg lettuce , torn
2 tablespoon Soy sauce , (or fish sauce)
2 tablespoon Rice Wine Vinegar
1 tablespoon Lemon juice
1 teaspoon Ginger , grated
1 clove Garlic , minced
2 Fresh Red chillies , finely chopped
1 1/2 teaspoon Brown Sugar (Demerara Sugar)
1/2 - 3/4 cup Lukewarm Water
Salt and Pepper , to taste

Steps:

  • To begin making Vietnamese Rice paper rolls recipe, first prepare the rice vermicelli noodles as per package instructions, drain and cool. Get prep with all the veggies required as well.
  • While the vermicelli noodles are cooked, you can prepare the dipping sauce for Vietnamese Rice paper rolls recipe. Place the chillies, ginger, garlic, salt in a mortar and pestle and crush lightly.
  • Add the crushed chilli mixture and all the ingredients to a small mixing bowl and keep aside till the Rice paper rolls are ready to serve
  • Keep a shallow pan/skillet half-filled with warm water.
  • Dip one rice paper in water for 10-20 seconds or till just soft and place on a kitchen towel. Dab off the excess water and place it on a flat surface.
  • Place 1-2 pieces of lettuce on the bottom third of the rice paper.
  • Top with some coriander leaves, mint leaves, and holy basil leaves, if using.
  • Layer some noodles above this and then place 1-2 sticks of carrot and cucumber.
  • Fold over the bottom of the rice paper roll on the filling, tuck in the sides and roll tightly till it is closed. Place on a platter with the seam side down.
  • Repeat this for the rest of the rice papers.
  • Serve Vietnamese Rice paper rolls with the Peanut Chilli Dipping Sauce Recipe along with the Banh It Tran (Vietnamese Mung Bean Dumpling) Recipe.

VIETNAMESE RICE PAPER ROLLS



Vietnamese Rice Paper Rolls image

Vietnamese Rice Paper Rolls are super quick to prepare! Packed with juicy prawns, vermicelli, crisp lettuce and fresh mint, they're perfect as a light snack or healthy lunch. Pair them with our Peanut Hoisin Dipping Sauce - you won't want to stop at one!

Provided by Wandercooks

Categories     Appetiser

Time 10m

Number Of Ingredients 9

200 g prawns (cooked, sliced in half lengthways)
200 g vermicelli rice noodles
8 sheets rice paper wrappers
3 leaves lettuce (roughly chopped)
1 bunch mint
water (boiling, for soaking vermicelli noodles)
water (lukewarm, for dipping rice paper sheets)
1 cup peanut hoisin dipping sauce
1 cup nuoc mam cham

Steps:

  • Pop your vermicelli noodles into a large bowl and soak them in boiling water for 5 minutes.
  • Pour some lukewarm water in a large, deep bowl - make sure it's deep enough for softening your rice paper.
  • Next, slice your prawns in half and devein them if this hasn't already been done.
  • Finally, drain the vermicelli and place all the ingredients on the table. Now you're ready to roll!
  • Take a rice paper wrapper and rotate it in the warm water until all surface areas have been covered.
  • Pop it on your plate and top with lettuce, mint and vermicelli on the edge closest to you, then pop the prawns about 2-3cm closer to the top edge.
  • Now grab the bottom of the rice paper and roll it over the greens. Tuck in both sides and continue rolling up the rest of the way.
  • That's it! All that's left is to dip it in your delicious peanut hoisin sauce or nuoc mam cham and eat. Yum!

Nutrition Facts : Carbohydrate 29 g, Protein 7 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 64 mg, Sodium 315 mg, Fiber 1 g, Sugar 1 g, Calories 155 kcal, ServingSize 1 serving

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2017-04-28 · STORAGE: Some recipes will tell you that you can make rice paper rolls the day before and you can keep them moist with a damp paper towel. Firstly, I find that the rice paper rolls … From recipetineats.com 4.9/5 (105) Total Time 20 mins Category Appetizer, Finger …
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10 BEST BAKED RICE PAPER ROLLS RECIPES | YUMMLY

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