Fun with Rice Wrappers Recipe Video

In this episode of, "A Cooking Video" I will show you how to make Vietnamese Salad Rolls. These make great snacks or appetizers and are so healthy. Not only that, but they're super easy to make. As a bonus, we're gonna have some fun and try a couple other variations with some other great fillings that we made in past recipes. So if you're ready, let's get cooking!

Summary

Preparation Time20 MinCooking Time30 Min
Ready In50 MinDifficulty LevelMedium
Servings10Cuisine
CourseTaste
MethodDish
Main IngredientInterest Group,

Ingredients

 Vietnamese spring roll wrapper12 Ounce (Vietnamese rice paper wrappers used)
 Rice vermicelli1⁄2 Pound (1/2 packet)
 Fresh basil leaves1⁄2 Bunch (50 gm)
 Shrimps/Prawns350 Gram
For the dipping sauce
 Hoisin sauce1⁄2 Tablespoon
 Chili garlic paste1⁄4 Teaspoon
 Fish sauce1 Tablespoon (as required)
 Roasted peanuts1 Teaspoon, crushed

Nutrition Facts

Serving size

Calories 242 Calories from Fat 11

% Daily Value*

Total Fat 1 g1.9%

Saturated Fat 0.24 g1.2%

Trans Fat 0 g

Cholesterol 53.2 mg

Sodium 185.7 mg7.7%

Total Carbohydrates 46 g15.4%

Dietary Fiber 0.55 g2.2%

Sugars 2.4 g

Protein 11 g21.3%

Vitamin A 6.5% Vitamin C 2.7%

Calcium 2.8% Iron 5.8%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. If using frozen shrimps/prawns, defrost by soaking them in some water for a while.
2. Take two pots of water and bring them to a boil.

MAKING
3. In a pot of the boiling water plunge the shrimps using a strainer and let them stay in the boiling water just for a couple of minutes till the meat turns opaque. When the shrimps are done plunge them into cold water to stop the cooking process.
4. In a bowl set aside the cooked shrimps cut in half lengthwise.
5. In the other pot of boiling water boil the vermicelli noodles for about 3 to 4 minutes and drain and set aside.
6. In a small bowl to prepare the dipping sauce, combine together the hoisin sauce, fish sauce, chili garlic paste and mix well. Garnish the dip with some crushed roasted peanuts.
6. Soak the Vietnamese rice wrappers in hot water for about a minute to get them soft and ready for use.

FINALIZING
7. Lay the wrapper on a cutting board, and put a little bit of the noodles in the middle of the wrapper. Place about 3-4 fresh basil leaves on top of the noodles followed by 3 of the cooked shrimps. Roll the the top and bottom end of the wrapper first, then fold in one of the sides and roll the wrapper to the other side, tucking the folded sides in.

SERVING
8. Serve with the dipping sauce.

NOTE
The chef suggests different variations for the recipe filing.
For the chicken adobo roll, steamed rice with some of the shredded chicken along with a spoon of the sauce from the chicken adobo can be put on top of the rice and wrapped with the rice wrappers.
For the Hawaiian masubi roll, a couple of spam masubis are laid on the wrapper topped with 2 or 3 pieces of cut pineapple followed by steamed rice, garnished with sprinkles of furikake.

Editors Review

In this video, you will find how to use rice paper wrappers while making various dishes. If you want some fun in the kitchen, take a look at this recipe video.
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