Rice Paper Roll Ups Recipes

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VIETNAMESE RICE PAPER ROLLS (SPRING ROLLS)



Vietnamese Rice Paper Rolls (Spring Rolls) image

Recipe video above. Vietnamese Rice Paper Rolls are incredibly fresh and healthy. The Vietnamese peanut dipping sauce that accompanies this is sensational and completely addictive!

Provided by Nagi | RecipeTin Eats

Categories     Appetizer     Finger Food     Starter

Time 20m

Number Of Ingredients 12

7 - 14 sheets of 22cm/8.5" round rice paper (Note 1)
11 small cooked prawns/shrimp (about 12cm/5" in length, unpeeled including the head)
50g / 1.5 oz dried vermicelli noodles
7 lettuce leaves - use a lettuce with soft leaves, like Oak or Butter Lettuce (Note 2)
14 mint leaves
1 cup bean sprouts
1 tbsp peanut butter, preferably smooth ((crunchy is ok too))
2 tbsp Hoisin Sauce
1 1/2 tbsp white vinegar (or lime juice)
1/3 cup milk ( (any fat %) (or water))
1 garlic clove, minced
1/2 tsp crushed chilli, samba oelak or other chilli paste, adjust to taste (optional)

Steps:

  • Peanut Sauce: Combine the Peanut Dipping Sauce ingredients. Mix briefly (it won't come together), then microwave for 30 seconds. Mix again until smooth. Set aside to cool. Adjust sour with vinegar, salt with salt and spiciness to taste. Thickness can be adjusted with milk or water once cooled.
  • Place vermicelli noodles in a bowl and cover with warm water for 2 minutes, then drain (or follow packet instructions).
  • Peel the prawns, slice in half lengthwise and devein (watch video).
  • Remove the crunchy core of the lettuce leaves (watch video).
  • Tip - LETTUCE BUNDLE (Note 4): Place some vermicelli noodles and bean sprouts in a lettuce leaf, then roll it up, finishing seam side down. Repeat.
  • Fill a large bowl with warm water. The bowl doesn't need to be large enough to fit the whole rice paper in one go.
  • Place two rice papers together (if using 2). Note which side is the smooth side - this is supposed to be the outside of the spring roll. Submerge the rice papers into the water (both of them at the same time, together) for 2 seconds. If your bowl isn't large enough to fit the whole rice paper in one go, that's fine, just rotate it and count 2 seconds for each section you submerge into the water.
  • Place both the rice papers (one on top of the other, they will stick together) on a board or the counter with the smooth side down.
  • On the top part of the rice paper, place 3 prawns with a mint leaf in between, as per the photo below.
  • Place the lettuce bundle with the seam side down onto the middle of the rice paper.
  • Fold the left and right edges of the rice paper in, then starting from the bottom, roll up to cover the lettuce bundle. Then keep rolling firmly. The rice paper is sticky, it will seal itself.
  • If you placed the ingredients on the rice paper as per the photo below, your rice paper rolls should look pretty with the prawn and mint leaves on the smooth side of the roll and the seam on the side or underside of the roll.
  • Serve immediately with the peanut dipping sauce.

Nutrition Facts : ServingSize 93 g, Calories 135 kcal, Carbohydrate 19.2 g, Protein 11.5 g, Fat 1.1 g, Cholesterol 75 mg, Sodium 201 mg, UnsaturatedFat 1.1 g

RICE PAPER ROLLS



Rice Paper Rolls image

I like to have a package of rice papers and noodles on hand for quick and easy appetizer ideas. I've used thin or thick rice noodles for these rolls with equal success. -Lori Stefanishion, Drumheller, Alberta

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 1 dozen (1 cup sauce).

Number Of Ingredients 16

2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
2 teaspoons canola oil
1/2 cup water
1/4 cup creamy peanut butter
1/4 cup hoisin sauce
2 tablespoons tomato paste
ROLLS:
4 ounces uncooked thin rice noodles
2 teaspoons hoisin sauce, optional
1 medium sweet red pepper, julienned
1 medium cucumber, seeded and julienned
1 medium carrot, julienned
12 rice papers (8 inches) or spring roll wrappers
1/2 cup dry roasted peanuts, chopped
1/2 cup fresh cilantro leaves, optional

Steps:

  • In a small saucepan, saute the garlic and pepper flakes in oil for 1-2 minutes or until garlic is tender. Add the water, peanut butter, hoisin sauce and tomato paste; cook and stir for 2-4 minutes or until thickened. Remove from the heat; set aside., For rolls, cook noodles according to package directions. Drain and rinse in cold water; drain well. Add hoisin sauce if desired; toss to coat. In a small bowl, combine the red pepper, cucumber and carrot. Set aside noodles and vegetables., Fill a shallow bowl with water. Soak a rice paper in the water just until pliable, 30-45 seconds (depending on thickness of rice papers); remove, allowing excess water to drip off., Place on a flat surface. Layer vegetables and noodles down the center; top with peanuts and, if desired, cilantro. Fold both ends over filling; fold one long side over the filling, then roll up tightly. Place seam side down on a serving platter. Repeat with remaining ingredients., Cover with damp paper towels until serving. Cut rolls diagonally in half; serve with peanut sauce.

Nutrition Facts : Calories 191 calories, Fat 7g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 179mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.

RICE PAPER ROLL-UPS



Rice Paper Roll-Ups image

Make and share this Rice Paper Roll-Ups recipe from Food.com.

Provided by keeney

Categories     < 60 Mins

Time 45m

Yield 20 rolls, 20 serving(s)

Number Of Ingredients 15

20 large shrimp, cooked (or crab or smoked salmon)
20 rice paper sheets, softened
1 mango, cut into fine strips
1 carrot, cut into thin strips and blanched for 30 seconds
1 red pepper, cut into thin strips
1 cup bean sprouts
20 large cilantro leaves
20 mint leaves
20 pieces boston head lettuce
20 chives
1/4 cup rice vinegar
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons sugar
1/2 teaspoon chili-garlic sauce

Steps:

  • Mix last 5 ingredients to make sauce and let sit.
  • Assemble wrappers starting at bottom third of wrapper in order.
  • 1 shrimp, strip mango, strip carrot, strip red pepper, bean sprouts, cilantro leaf, mint leaf, lettuce in the middle (can be inside or outside).
  • Roll up and tie with a chive.
  • Serve with dipping sauce.

Nutrition Facts : Calories 24.4, Fat 0.2, Cholesterol 10.6, Sodium 152.1, Carbohydrate 4.2, Fiber 0.5, Sugar 3.5, Protein 1.8

AIR FRYER RICE PAPER CHICKEN ROLL-UPS



Air Fryer Rice Paper Chicken Roll-Ups image

With rice paper wrappers, you can wrap chicken tenders and air fry them for a "fried" experience without the mess of deep frying. Simply soak a rice paper wrapper for few seconds, roll up a chicken tender in it and then let it cook in an air fryer until it's super crispy and crunchy. Try this method with your favorite protein for a quick weeknight meal or appetizer.

Provided by Food Network Kitchen

Time 45m

Yield 2 servings (about 12 rolls)

Number Of Ingredients 8

2 boneless skinless chicken breasts (6 ounces each)
Kosher salt and freshly ground black pepper
Nonstick cooking spray
12 (8 1/2 inch) round rice paper wrappers
1 scallion (green part only), thinly sliced
2 tablespoons cilantro leaves
1/4 small fresno chile, thinly sliced
Sweet Thai chili sauce, for serving

Steps:

  • Spray a baking sheet with cooking spray and set aside.
  • Pat the chicken breasts dry between paper towels, then cut each breast into 6 equal tenders, about 1 ounce each. Season with a pinch of salt and a few grinds of black pepper.
  • Soak 1 rice paper wrapper in a large shallow bowl of warm water until pliable, about 15 seconds, then lay on a cutting board. Arrange 1 chicken tender lengthwise across the middle of the wrapper. Fold the bottom of the wrapper over the chicken, then fold in the sides and roll up into a tight log. Place the roll-up on the prepared baking sheet and repeat with the remaining wrappers and chicken tenders.
  • Preheat the air fryer to 400 degrees F. Spray the air fryer basket with cooking spray. Working in batches, place the roll-ups in a single layer in the basket, spacing them apart, then spray with them with cooking spray. Cook, flipping halfway through, until the roll-ups are golden brown and the chicken is cooked through, about 15 minutes.
  • Garnish the roll-ups with the scallions, cilantro, and chiles and serve with sweet Thai chili sauce.

RICE PAPER ROLLS



Rice Paper Rolls image

These are my kids (and ours!) new favourite food! They are healthy and delicious, and can be made ahead and kept in the fridge until you are ready to serve.

Provided by Sara 76

Categories     Lunch/Snacks

Time 20m

Yield 12 rolls, 2-4 serving(s)

Number Of Ingredients 10

12 rice paper sheets
1 carrot, cut into ribbons
1 red capsicum, cut into strips
200 g shaved ham or 200 g smoked salmon
1 avocado, sliced
2 spring onions, cut into strips
4 mushrooms, thinly sliced
sweet chili sauce, to dip
soy sauce, for dipping
thai barbecue sauce, for dipping

Steps:

  • Soak the rice paper for 30 seconds in warm water.
  • Arrange a selection of the listed ingredients in the centre of the paper.
  • Fold the edges over, then roll into a log.
  • Serve chilled, with a selection of dipping sauces.

Nutrition Facts : Calories 348.5, Fat 20.9, SaturatedFat 4.1, Cholesterol 52, Sodium 1549.5, Carbohydrate 17.4, Fiber 9.5, Sugar 5.5, Protein 26.6

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