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Nutrition Facts
Serving Size 1 (92g) Recipe makes 6 servings The following items or measurements are not included below: baby dou miao 1 bunch chives
Calories 31
Calories from Fat 1		(4%)
Amount Per Serving		%DV
	Total Fat 0.2g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 704mg		29%
Potassium 196mg		5%
Total Carbohydrate 7.3g		2%
	Dietary Fiber 0.8g	3%
	Sugars 4.5g
Protein 1.2g		2%
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Vietnamese-style Rice Paper Rolls

Recipe #50410 | 25 min | 25 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: KitchenManiac
Jan 8, 2003

Great little appetizer or finger food. Really tasty. Main reason I'm posting this delicious recipe is to thank Char for being such a sunshine.

SERVES 6 (change servings and units)

Ingredients

INGREDIENTS

1 small cucumber, peeled and julienned
1 small carrot, peel and julienned
1/4 cup mint leaf
3 tablespoons pickled ginger, finely sliced (optional)
40 g baby dou miao or snow pea sprouts
1 bunch chives, cut in 9 cm lengths
10 g enoki mushrooms (the Japanese golden mushroom)
rice paper sheet (8cm X 22cm)

DIPPING SAUCE INGREDIENTS

3 tablespoons freshly squeezed lime juice
3 tablespoons Thai fish sauce
1 clove garlic, crushed
2 small red chilies, finely sliced
1 tablespoon brown sugar or palm sugar

Directions

1
Soften rice paper sheets by soaking in warm water.
2
When soft and pliable, remove and place on a clean cotton cloth.
3
Lay a small amount of the filling along the centre top of the rice paper.
4
Fold one side in towards the centre, then fold the bottom up towards the top.
5
Roll the wrap over towards the remaining side to make a neat roll.
6
Repeat the process until the rice paper and filling are used up.
7
Combine all dipping sauce ingredients into a bowl.
8
Serve with rice paper rolls.

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Featured Reviews for This Recipe

From: Food Snob in Israel

On Jun 22, 2007

Just made the rolls...made my own peanut butter dipping sauce. Wish I had more direction about how to work with the rice paper...mine kind of fell apart and looked bad. I would also add cilantro next time.

1 person found this review helpful

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From: Aussie Chef

On Jan 5, 2005

Makes about 20 pieces. Great for picnics and buffet meals. Dipping sauce enhanced by a little more brown sugar. Very good version of this simple, delicious food.

1 person found this review helpful

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From: kdlpmum

On Oct 3, 2004

I made these to take to a birthday party...got rave reviews. Made more than 60 of these and they all disappeared in 1/2 an hour lolol. I did make a change and added rice vermicelli noodles...this doesn't alter the taste ..just makes the filling go further. Terrific food for hot summers...fresh tasting, almost palate cleasing and just about the easiest things to make...thanks for the recipe..it'll be a staple here from now on.

4 people found this review helpful

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From: Chrissyo

On Feb 3, 2003

This is a fantastic recipe. The dipping some is outstanding and certainly compliments the vegetable rice paper rolls. I just adore these types of meals where you have the tantalizing taste of sweet, sour, salty and spicy. Marriage made in food heaven this recipe is. We will be making this meal often. Thank you for sharing this recipe with us.

3 people found this review helpful

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