Salads

Vietnamese Veggie Rolls

by Spoorthy
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Vietnamese rolls
Vietnamese rolls
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VIETNAMESE ROLLS

Vietnamese Veggie Rolls

  • Author: Spoorthy
  • Total Time: 40
  • Yield: 25 rolls
  • Diet: Vegetarian
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Description

Vietnamese veggie rolls are so colorful, delicious, and healthy. They are perfect for summer days to eat as a meal and perfectly pair with any dish as an appetizer. The best part of this dish is that we can use any veggies and greens we have available.

Vietnamese veggie rolls are unique that they are not fried. They are very healthy and delicious. Takes very little time in preparing the rice noodles and getting the veggies and greens ready. This can be easily a family favorite as a meal or as an appetizer. This recipe pairs perfectly with the peanut chili sauce but can be substituted for any other Asian sauce if allergic to peanuts.

Ingredients

Peanutbutter chili sauce

  • Peanutbutter- 1/4 cup 
  • Mirin(sweet cooking wine)- 2 Tbsp
  • Sweet chili sauce-2 Tbsp
  • Garlic powder- 1/2 tsp
  • Chili flakes- 1/2 tsp
  • Ginger(grated)- 1 Tbsp
  • Water- 1/4 cup
  • Salt- 1/4 tsp

Ingredients for Rolls

  • Dried Rice noodles- 1 cup
  • Hot water to soak noodles
  • Rice paper packet- 1 (25 sheets)
  • Radicchio- 1 cup
  • Mango- 1 cup
  • Carrots- 1 cup
  • Cucumbers- 1 cup
  • Mint- 1/4 cup
  • Cilantro- 1/4 cup

Instructions

 Making peanut butter chili sauce

1. Take 1/4 cup of smooth blend peanut butter in a mixing bowl.

2. Add Mirin and mix well.

3. Add Sweet chili sauce and combine everything well with a spoon.

4. Squeeze in the juice from half a lime.

5. Mix in garlic powder, chili flakes, and ginger.

6. Add 1/4 cup of water and mix well.

7. Add 1/4 tsp of salt or to taste.

8. Check for consistency and add more water if desired.

Making Veggie Rolls

1. Soak the rice noodles in hot water for 3 minutes.

2. Drain the water completely.

3. Place the noodles on a paper towel or baking sheet for the remaining water to evaporate. 

4. Transfer noodles to a bowl when ready to use.

5. Place the rice paper onto a plate one at a time.

6. Pour cold water onto rice paper. Leave the water for at least 10 seconds that gives enough time for the rice paper to be soft.

7. Drain the water from rice paper. Make sure to hold the plate downwards for a few seconds to let the water out completely.

8. Start placing veggies one at a time on the rice paper. Radicchio on the bottom and mango on the top.

9. Add some thinly sliced carrots (matchstick carrots works well).

10. Thinly sliced cucumbers on the top.

11. Add the prepared rice noodles.

12. Finish it off by topping with greens like some mint, and cilantro. Mint and cilantro can be swapped with Basil which gives a nice flavor.

13. Gently roll the rice paper by folding in the sides.

14. Cut the roll into half and serve with the prepared peanut butter chili sauce.

Notes

1. Soak time (3 minutes) of the noodles can vary with each brand. Make sure to check the instructions on the package before use.

2. Rice papers are very fragile to work with and can break apart easily. Oversoaking it can make it mushy and can be difficult to roll.

3. All the vegetables, fruit, and greens can be swapped to different types based on what works best for you to use.

4. If allergic to peanuts or do not simply prefer peanut butter chili sauce, this goes well with just the sweet chili sauce or any Asian sauce that is available at the stores.

5. There is no salt added to the vegetables as it can release water from the cucumbers and make the rolls soggy.

  • Prep Time: 35
  • Cook Time: 3
  • Category: Salads
  • Method: Cook
  • Cuisine: Vietnamese

Nutrition

  • Serving Size: 3 full rolls with 3 tbsp sauce
  • Calories: 360
  • Sugar: 13.61 g
  • Sodium: 525 mg
  • Fat: 6.5 g
  • Saturated Fat: 1.176 g
  • Unsaturated Fat: 2.699 g
  • Trans Fat: 0.013 g
  • Carbohydrates: 76.86 g
  • Fiber: 4.6 g
  • Protein: 7.96 g
  • Cholesterol: 0 mg

Keywords: Vietnamese rolls, veggie rolls, peanut butter chili sauce, summer rolls

Take 1/4 cup of smooth blend peanut butter in a mixing bowl.
Add Mirin and mix well.
Add Sweet chili sauce and combine everything well with a spoon.
Squeeze in juice from half a lime.
Mix in garlic powder, chili flakes, and ginger(correction from video- 1 Tbsp not 2 Tbsp).
Add 1/4 cup of water and mix well.
 Add 1/4 tsp of salt or to taste.
Soak the rice noodles in hot water for 3 minutes.
Drain the water completely.
Place the noodles on a paper towel or baking sheet for the remaining water to evaporate. 
Transfer noodles to a bowl when ready to use.
Place the rice paper onto a plate one at a time.
Pour cold water onto rice paper. Leave the water for at least 10 seconds that gives enough time for the rice paper to be soft.
Drain the water from rice paper. Make sure to hold the plate downwards for a few seconds to let the water out completely.
Start placing veggies one at a time on the rice paper. Radicchio on the bottom and mango on the top.
Add some thinly sliced carrots (matchstick carrots works well).
Thinly sliced cucumbers on the top.
Add the prepared rice noodles.
Finish it off by topping with greens like some mint, and cilantro. Mint and cilantro can be swapped with Basil which gives a nice flavor.
Gently roll the rice paper by folding in the sides.
 Cut the roll into half and serve with the prepared peanut butter chili sauce.