Vietnamese rice paper rolls

Vietnamese rice paper rolls

Vietnamese rice paper roll

Vietnamese rice paper roll

Vietnamese rice paper roll with dipping sauce

Vietnamese rice paper roll with dipping sauce

Ingredient:             (to make 10 rolls)

  1.   10 x 16cm to 20cm round vietnamese rice paper
  2.   1 Carrot, peeled and shredded
  3.   1/2 Cucumber, shredded
  4.   100g fresh bean sprouts, washed
  5.   100g of firm tofu, fried with a little bit of oil, cut into stripes size
  6.   1 Egg, scrambled and cut into stripes
  7.   Few sprigs of coriander or parsley

For the special dipping sauce:

  • 1 clove of garlic, finely chopped            (I haven’t put in)
  • 1 tsp brown sugar
  • 2 tsp Thai fish sauce or light soy sauce
  • 2 tsp lime juice
  • 1 tsp rice vinegar
  • 1 tsp fresh red chilli, finely chopped
Vietnamese rice paper

Vietnamese rice paper

Vietnamese rice paper roll

Vietnamese rice paper roll

Method: 

  •  Get all your ingredients prepared and to hand, with a large shallow dish of warm water and a clean, wet tea towel. Submerge a rice paper in the water for 1 minute ( 30 seconds for extra-thin papers) to soften. Remove and lay on the towel. Arrange   the centre with some herbs,  carrot, cucumber, bean sprouts, egg and tofu . Don’t put too much on, or it will be too fat to roll.
  • Fold the edge of the paper closest to you over the filling, fold in the sides, then roll up tightly to make a neat parcel. Set aside on a serving plate and repeat with the remaining papers. Cover with a damp tea towel while you make the dipping sauce.
  • Mix all the dipping sauce ingredients together in a bowl. Then ready to serve the rice paper roll and dip down into the sauce and enjoy it.

Note:

  • It is a really low fat, low cal, low carbs light meal, so don’t worry about to calculate all the calories and even not a single guiltiness.
  • And the fun thing is : you can mix any vegetables for filling. But I forgot to put the chopped, roasted peanuts in.
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