Aren’t you done making roti rolls with chapatis and leftover sabzi? Why don’t you give a global touch to the recipe and make Vietnamese rice paper rolls? Follow this step-by-step recipe, pair the rolls with a peanut chutney, and have a gala time.
Whenever you think about comfort food, your mind automatically pictures a plate filled with rajma chawal, a box of pizza with the perfect cheese pull, or perhaps a bowl of hot soup paired with cheesy garlic bread. But most of the comfort options that evoke nostalgia can be heavy on the stomach. So, why don’t you try a recipe that’s light, filled with the goodness of vegetables, and also doesn’t take much time to prepare?
Yes, all three criteria can be matched by making the comfort of Vietnam – rice paper veggie rolls. Just imagine biting into crunchy, colourful vegetables neatly wrapped in a rice paper sheet. The thin rice paper adds just the right amount of chewy texture to the snack, making it perfect for evenings when you don’t want to overburden your stomach.
And the best part? It literally involves no cooking. Even though you might be intimidated by looking at the tightly rolled snack, the only time you’d need to turn on the flame is to boil vermicelli noodles. Apa
Read More1 To make the most of your time, prepare everything first. Keep the veggies chopped using a vegetable cutter before you boil the vermicelli noodles or soften the rice paper.
2 Since the rice paper will soften as you roll, you’ll need to keep working fast. Also, for a clean roll, don’t overfill with the vegetables.
3 If you plan on making Vietnamese rolls frequently, it’s important to invest in a cutting board and a sharp knife. Rolling on a clean and a little damp cutting board will give you a clean finish. And the sharp knife will give you perfectly julienned vegetables.
4 Use a stainless steel or non-stick saucepan to boil the vermicelli noodles. A small to medium-sized saucepan is ideal because it heats evenly and prevents noodles from clumping or sticking at the base.
Start by preparing the vegetables. Rinse and peel the veggies and finely chop them into juliennes or shreds. Set aside.
Boil the vermicelli noodles until soft. Drain the water and keep them aside.
Warm up some water and fill a shallow plate with it. Take a rice paper sheet and dip it into the warm water for about five seconds. Take it out once the sheet is soft.
Lay the softened rice paper sheet flat on a clean surface.
Prepare the filling by mixing boiled vermicelli, shredded vegetables, chopped mint and coriander leaves.
Transfer the filling to the centre of the sheet. Drizzle a few drops of soy sauce and lime juice over the filling.
Fold the side of the rice paper sheet and tightly roll, sealing the filling. Repeat the same process for all the sheets.
Arrange the vegetable rice paper rolls on a serving plate. Pair with a peanut or soy and sesame-based dipping sauce and serve the Asian snack.
Rice paper sheets can tear if you’ve soaked them for a long time. You just need to dip them for 5-7 seconds and quickly take them out. It can also happen if the sheets start drying up.
Yes, you can make the rolls in advance, but remember to cover them with a damp cloth. Also, wrap in a cling film and refrigerate for 4-5 hours. It isn’t recommended to store overnight as the rice paper dries out quickly.
If you don’t have a rice paper sheet, you can also use lettuce wraps or use thin rotis to make the rolls. But their texture will be different from the chewy rice paper rolls.
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