Description
Vietnamese Rice Paper Rolls with Tamarind Sauce are a delightful treat that brings a burst of flavor to your table. These rolls are not only visually appealing but also packed with fresh ingredients that make them a healthy choice.
Ingredients
- Rice Paper Wrappers: 10 sheets
- Shrimp: 200g, cooked and sliced in half lengthwise
- Vermicelli Noodles: 100g, cooked
- Lettuce Leaves: 1 cup, shredded
- Fresh Herbs: 1/2 cup each of mint and cilantro
- Grated Carrots: 1/2 cup
- Sliced Cucumber: optional
- Avocado: optional
- Tofu: optional, marinated and grilled
- Peanuts: optional, chopped
Instructions
- Make the tamarind sauce by whisking together tamarind paste, sugar, water, fish sauce, minced garlic, and chili sauce in a bowl.
- Soak the rice paper wrappers in warm water for 10-15 seconds until softened.
- Assemble the rolls by layering shrimp, vermicelli noodles, lettuce, fresh herbs, and grated carrots in the center of the wrapper.
- Roll the rice paper tightly from the bottom to the top, folding in the sides as you go.
Notes
- Use warm water for soaking the rice paper.
- Don’t over-soak the wrappers to prevent tearing.
- Practice rolling to improve your technique.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 roll
- Calories: 100 kcal
- Sugar: 2g
- Sodium: 200mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg
