Since I’m on a diet these days, I’ve had to find types of food I like to eat, which are also not a pain to make. Vietnamese Rice Paper Rolls are one.
To the original recipe at Recipezaar, I have tweaked these ingredients:
- to sub cucumbers, I use fresh baby spinach (or you can use them both together)
- you can also add rice vermicelli, cut into 2-inch bunches
- a little cilantro, chopped, also enhances the taste
To soften the rice paper, instead of soaking the paper in hot water, my friend Hazel advised to brush it on instead with a basting brush. It works better, as the paper isn’t too soft to maneuvoure.
Recipe for the sauce is below, under my Vietnamese Beef Noodles post.
[...] Vietnamese Rice Paper Rolls [...]
By: Cooking Buzz » on August 30, 2006
at 1:41 pm
I played with rice papper wrappers for the first time a couple of days ago and, of course, didn’t know what I was doing so made a bit of a hash with it!! I think the idea of brushing water onto the wrappers sounds excellent and I shall try that tonight. Thank you.
By: Helen on February 15, 2007
at 3:46 pm
I will try the brush method also. My question is could you prepare the rolls a day in advance and maybe cover them with a moist kitchen towel to prevent drying off?? Pls comments.
By: Maria Eugenia on October 25, 2007
at 4:39 am
Yum!
By: julie on February 7, 2008
at 8:00 am
What brand of rice papers do you use?
By: Katherine on January 24, 2009
at 10:19 pm