Vietnamese rice paper rolls


Total time: 35m
Preparation Time: 35m

Servings
For 8 piece


Nutritional Information

Contains 63 Kcal, 2g Protein, 7g Carbohydrates, 3g Fat


Ingredients

  • Filling
  • 0.25 tsp sesame oil
  • 200 g bean sprouts
  • 0.25 tsp chilli flakes
  • 2 tbsp soy sauce
  • 0.5 cucumber
  • 1 avocado
  • 50 g head lettuce
  • Rice paper rolls
  • 12 rice paper
  • Dip
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp peppermint

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  • Filling

    Stir fry the bean sprouts for approx. 2 mins., add the soy sauce and chilli flakes, continue to cook for 1 min.
  • Slice the avocado, cut the cucumber and lettuce into thin strips.
  • Rice paper rolls

    Dip the rice paper in warm water until almost soft, place on a damp cloth.
  • Place the avocado in the middle of the sheet, followed by the cucumber, lettuce and bean sprouts. Fold the bottom half of the rice sheet upwards.
  • Fold the rice paper inwards from the edges and roll up tightly, place on a platter. Repeat the process with the remaining ingredients.
  • Dip

    Finely chop the peppermint and mix with the soy sauce and rice vinegar, serve with the rolls.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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