Vietnamese Rice Paper Rolls

Very simple and, best of all, delicious. Give it a try!

Recipe author

Servings:

Rice paper (8 sheets)

Shrimp (cooked)

Rice noodles (or vermicelli)

Cabbage (a few leaves)

Carrot (fresh)

Cilantro

Green onion

Garlic

Rice vinegar

Sugar

Salt

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 54 % 14 g

Fats 4 % 1 g

Carbohydrates 42 % 11 g

106 kcal

GI: 10 / 90 / 0

Here's a recipe for a wonderful Vietnamese dish. You'll need rice paper, which is easy to find in stores these days; making it from scratch is a whole project on its own (a recipe for another day), and the same goes for rice noodles and vermicelli. To start, cook the rice noodles or vermicelli: drop them into boiling water and cook, stirring, for 10–15 minutes — though this is only if you're using the raw kind. There are also quick-cooking versions on the market; those don't need nearly as long, so just follow the package directions. Once the noodles are done, rinse them in cold water and cut them into small pieces. In a glass, mix the vinegar with an equal amount of water, add the sugar and a pinch of salt, press in the garlic, and stir the dressing well. Next, finely chop the cabbage, cilantro, and green onion, and grate the carrot. Combine these in a separate bowl, add the noodles, and pour the dressing over them. Now make the rolls: lightly dampen each sheet of rice paper with a wet cloth or sponge, lay a couple of shrimp along one edge and a couple of spoonfuls of filling on the other, then roll it up snugly. Repeat with the remaining sheets until you run out of shrimp and filling. That's it — the Vietnamese rice paper rolls are ready to eat, though if you like, you can also steam or fry them. Steaming gently is the best way to go.

Caloric content of the products possible in the composition of the dish

Lean lentil soup

Mongolian chicken

Lamb Horchog

Mashed potatoes with bacon

Hungarian halasle fish soup

Tyun pies

Related and additional categories: