Thursday, January 20, 2011

Vietnamese Style Fresh Spring Rolls

I have recently started making fresh rolls using rice paper, and I love making them as appetizers or as a healthy lunch option with some soup or a side salad.  I've experimented with different ingredients, but this is the basic one I go back to most often.


10 rice papers
100 grams thin rice noodles (in a package with 4 bundles, use 1 bundle)
2 carrots, cut in matchsticks
1 cucumber, in matchsticks
1 mango, sliced in thin strips
1 yellow bell paper, in thin strips
1 handful lettuce, shredded
1 handful chopped parsley or cilantro
1 tbsp. sesame oil (optional)
1 tsp. rice vinegar (optional)
1/4 tsp. sugar (optional)

1- Cook rice noodles as directed.  Drain.  Mix sesame oil, rice vinegar and sugar if using and toss with noodles.
2- In a large bowl, fill halfway with very warm water.  Work with one sheet of rice paper at a time, finishing entire process before beginning the next roll.  Dip rice paper in water until soft.  Check instructions on package for soaking time.  On a clean surface, lay rice paper flat and place some lettuce in the middle.
3- Place some carrot, pepper, mango, cucumbers, herbs and rice noodles on the lettuce.
4- Fold one edge of rice paper over the middle and tuck under.  Fold in the ends and roll over once more to close. 
5- Slice each roll in half.
Serve with dipping sauce of choice.  I prefer a ginger chili sauce.  Enjoy!


  1. These look yummy. Would you buy the rice papers in the asian isle at the grocery?

  2. Yes, they come flat in a round package almost the size of a dinner plate and they're stacked on top of one another. They're quite brittle, which is why they have to be placed in water to soften up first, only for about 20 seconds or so.

    I've found them at most supermarkets, usually in the international section or specialty foods aisle.

  3. Mmmm, I love spring rolls!