In the mood for something healthy, fresh, crunchy and quick to make? These Vietnamese Rolls are ideal for helping you to get some of your 5 a day, and you can use whatever you fancy (or whatever you happen to have in the fridge). I often take these to work for lunch, and I find myself really looking forward to them. I can’t pretend my way is very traditional, but to be honest as long as they taste good, I just use whatever I have in at that time.
In this recipe I have used carrot, cucumber, lettuce, and yellow pepper/capsicum, plus I always use rice noodles. They are what I had to hand the other night when I was making them. However, in the past I have also used avocado, tofu done a variety of ways (if I have it in), cabbage instead of lettuce, some herbs- basil leaves/mint (depending), red/green peppers, etc. You can pretty much use whatever veggies you want!
If I have the time and inclination, I will make my own peanut dipping sauce, and not only is it tasty, but it adds some protein to this dish. However, last time I made them I was pretty tired and didn’t have the ingredients I needed, so I just used a delightful bottle of pre-made sweet chilli dipping sauce instead! You can be as creative or as lazy as you like…
Ingredients (Makes 8-10 rolls depending)
- Rice paper wraps (1 per roll)
- Rice noodles (thin)
- 1 medium carrot
- 1 red/orange/yellow pepper/capsicum
- Chunk of cucumber approx 5-6cm long
- Lettuce (whatever variety you fancy)
- Avocado (optional)
- Dipping sauce (for those of us too lazy/tired to make our own!)
- Put the rice noodles to soak in a bowl of water. I use hot water out of the kettle because it’s quick, easy, and they won’t be cooked in this dish. It only takes a few minutes.
- Chop the lettuce up
- Slice the carrot, cucumber and pepper into thin batons (julienne). Also cut up the avocado into strips if you’re using it.
- Submerge your rice paper wrap in water briefly (I’ve found warm water works the best for me). They really only need a quick dip in the water as they continue to soften as you load them. I find them easier to roll on a big chopping board.
- Place your fillings (rice noodles/veggies, etc) inside the wrap, taking care not to over fill. I find putting them a bit above centre helps me to wrap them better.
- Roll the top of the wrap over the fillings, tucking them in with the sides of the wrap, and then keep rolling until you have your completed roll.
- Repeat the process as many times as you need until you have the number you want, or you’ve used all of the fillings.
- Either make a dipping sauce (chilli, vinegar-based, soy, peanut, etc), or if you’ve had a really busy day like I’ve often had- cheat and use one of the excellent ones on offer out of a bottle!
And there you have it: chop, rinse, roll, repeat! Enjoy!