Ingredients: Rice paper rolls - sheets, grams Rice Vermicelli Noodles (Thin) - (amount may change depending on the variety of the noodles), Carrots (Gajjar) - cut into sticks, Cucumbers - cut into sticks, cup Coriander (Dhania) Leaves - with tender stalks, cup Mint Leaves (Pudina), sprig Tulsi (holy basil), Iceberg lettuce - torn, tablespoon Soy sauce - (or fish sauce), tablespoon Rice Wine Vinegar, tablespoon Lemon juice, teaspoon Ginger - grated, clove Garlic - minced, Fresh Red chillies - finely chopped, 1/2 teaspoon Brown Sugar (Demerara Sugar), – 3/4 cup Lukewarm Water, and Pepper - to taste, Vegetarian diet
Instructions: To begin making Vietnamese Rice paper rolls recipe, first prepare the rice vermicelli noodles as per package instructions, drain and cool. Get prep with all the veggies required as well.While the vermicelli noodles are cooked, you can prepare the dipping sauce for Vietnamese Rice paper rolls recipe. Place the chillies, ginger, garlic, salt in a mortar and pestle and crush lightly.Add the crushed chilli mixture and all the ingredients to a small mixing bowl and keep aside till the Rice paper rolls are ready to serveKeep a shallow pan/skillet half-filled with warm water.Dip one rice paper in water for 10-20 seconds or till just soft and place on a kitchen towel. Dab off the excess water and place it on a flat surface.Place 1-2 pieces of lettuce on the bottom third of the rice paper.Top with some coriander leaves, mint leaves, and holy basil leaves, if using.Layer some noodles above this and then place 1-2 sticks of carrot and cucumber.Fold over the bottom of the rice paper roll on the filling, tuck in the sides and roll tightly till it is closed. Place on a platter with the seam side down.Repeat this for the rest of the rice papers.Serve Vietnamese Rice paper rolls with the Peanut Chilli Dipping Sauce Recipe along with the Banh It Tran (Vietnamese Mung Bean Dumpling) Recipe.