Vietnamese Rice Paper Rolls
Rice paper rolls are the Vietnamese answer to Chinese spring rolls, and because they aren’t fried, they’re truly low in calories!
Ingredients
- 16 sheets rice paper (22 cm diameter)
- 25 g glass noodles
- 150 g cooked chicken breast fillet (or turkey breast)
- 100 g carrots (1 carrot)
- 100 g cucumber (1 piece)
- 8 leaves of green lettuce (small leaves)
- 6 stems cilantro (or parsley)
- 1 tsp Sesame oil
- to taste: soy sauce (or hoisin sauce)
Instructions
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1.
Soak rice paper sheets for about 1 minute in a shallow bowl or large pan with warm water.
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2.
After soaking, pair the sheets and place them side by side on a damp kitchen towel.
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3.
For the filling, put glass noodles in a bowl, pour boiling water over them, and soak according to package instructions.
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4.
Slice the cooked poultry into thin strips.
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5.
Peel and clean the carrot. Wash the cucumber, halve it lengthwise, and remove seeds with a spoon. Cut both carrot and cucumber into very fine julienne sticks.
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6.
Wash lettuce leaves, pat dry, remove core veins, and cut into finger‑wide strips.
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7.
Rinse cilantro, shake off excess water, and pluck the leaves from stems.
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8.
Drain glass noodles in a sieve, then cut them into shorter pieces with scissors.
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9.
In a bowl combine noodles, poultry, carrot, cucumber, cilantro, and sesame oil.
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10.
First place 1/8 of the lettuce strips in the center of each rice paper pair, then add 1/8 of the noodle‑poultry mixture to the lower center.
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11.
Fold the side edges slightly over the filling, then roll tightly from bottom to top, keeping it firm yet gentle.
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12.
To serve, slice the rolls diagonally lengthwise. Add soy sauce or a hoisin sauce mixed with water as desired.
