I served these on Sunday night (according to my menu plan) alongside the Vietnamese Shrimp Salad. It was a lovely Asian meal… better than in a restaurant, and cheaper too. These rolls are a great compliment to any meal, not just a Vietnamese one! Making these rolls (wraps) with rice paper is a really fun activity – might be a good project for kids who want to learn how to cook.
Maggie’s Fresh Vietnamese Rolls
- rice paper (large or small circles) (I used small this time)
- bean sprouts
- green beans
- cooked noodles (I used ramen leftover from my salad)
- cilantro, chopped
- iceberg lettuce, chopped
- anything else you want! – shredded carrot, shrimp, crab, pork, pickled radish, etc…
- Prep all the ingredients – lay them out so they are easily accessible.
- Soak a rice paper in a bowl of water for 10 seconds. Lay the paper on a clean towel. Stuff with the goodies (put them in the middle). Wrap up like a burrito. Repeat!
- Dip in…
Dressing (per 1 serving)
- 1 tablespoon peanut butter
- 1 tablespoon hoisin sauce
- 1 tablespoon fish sauce
- 1 tablespoon vinegar
Mix dressing ingredients together with a fork. Adjust ingredients to your liking (I usually add more peanut butter). Dip the rolls in the dressing.
I made 3 rolls with the noodles and 3 without. I prefer them without, but with the noodles it is easier to burrito-wrap them. I guess it’s a tradeoff.
What’s your favorite kind of wrap?