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Vietnam - Rice Paper Rolls Recipe

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Rice Paper Rolls in action!

 

This recipe for Vietnam - Rice Paper Rolls, by , is from San Diego Diplomacy Council Around The World Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Yen Tu, Yen C. Tu Consulting, San Diego, California

Category:
Category:

Ingredients:  
Ingredients:  
7-14 rice paper sheets of 8.5"/22cm round (7 for single wrapped rolls, 14 for double wrapped rolls)
11 prawns/shrimp, each about 5"/12cm long, COOKED, unpeeled with head.
1.5 oz/50g dried vermicelli noodles
7 large lettuce leaves, soft leaves like Butter lettuce
14 mint leaves or other Vietnamese leaves
1 cup bean sprouts
Peanut Dipping Sauce:
1 Tbsp peanut butter, smooth is recommended
2 Tbsp Hoisin Sauce
1⅓ Tbsp white vinegar or lime juice
⅓ cup water
1 garlic clove, minced
tsp crushed chili, sambal oelak or other chili paste, adjust to taste (optional)

Directions:
Directions:
Make the peanut sauce first: Combine all the peanut sauce ingredients. Mix briefly, 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 water once cooled. Place vermicelli noodles in a bowl and cover with warm water for 2 minutes, then drain (follow package directions). Peel prawns/shrimp, slice in half lengthwise and devein. Make lettuce bundles: Place some vermicelli noodles and bean sprouts in a lettuce leaf, roll it up, finishing seam side down. Repeat for a total of 7 packages. Fill a large bowl with warm water. (The bowl doesn't need to be large enough to fit the whole rice paper sheet in one dip.) Use rice sheets single layer or double. Instructions are for double. Place two rice papers together. Please note that the smooth side of the rice paper goes on the outside of the spring roll. Submerge the two rice papers into the water, layered together, for 2 seconds. If your bowl isn't large enough to fit the whole rice paper in one dip, rotate the sheets and count 2 seconds for each section you submerge into the water. The two rice papers will stick together once wet. Place the wet rice papers together on a board or counter with the smooth side down. Place 3 prawn/shrimp slices with a few mint leaves in between on each wet rice paper set. Place 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. Keep rolling firmly as the rice paper is sticky and will seal itself nicely. Serve immediately with peanut dip[ping sauce.

Number Of Servings:
Number Of Servings:
3-4
Preparation Time:
Preparation Time:
approximately 30 minutes
Personal Notes:
Personal Notes:
(Yen is the President of the Board of Directors of the San Diego Diplomacy Council.) "Vietnamese Rice Paper Rolls are incredibly fresh and healthy. The Vietnamese peanut dipping sauce that accompanies this is sensational and completely addictive. This is a great conversation meal. It is also much more interactive. I prepare all the ingredients then everyone rolls their own roll at the table."

 

 

 

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