Vietnamese Spring Rolls
Vietnamese cuisine has a particular genius when it comes to wrapping foods. With fresh or dried and rehydrated rice wrappers, called banh uot, many meals are put together by each person wrapping little bits of food with other little bits of food, and then dipping these wrapped foods into a sauce. Our rolls are filled with fruits and vegetables, but it is not uncommon to add shrimp inside the roll as well. Serve with a dipping sauce such as Nuoc Cham or a Peanut Sauce.
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24 sheets dried rice paper (banh uot)
1 large head Boston, Bibb, or tender leaf lettuce
1 cup bean sprouts (the commonly available mung bean sprouts are frequently used in Vietnam)
½ pound packed thin dried rice noodles (rice sticks)
2 large tomatoes
½ small fresh pineapple or 4 kiwi fruits
½ cup fresh cilantro
½ cup fresh mint leaves
½ cup basil leaves
- Moisten a sheet of rice paper wrapper in warm water and then place it on a plate.
- Select ingredients for rollup (lettuce, herb mixture, pineapple, rice noodles, bean sprouts, etc. It is customary to place on the paper some mint and/or cilantro and/or basil leaves, a piece of fruit, and a tomato slice or two. Add a small bundle of rice noodles and some bean sprouts.
- Roll up the wrapper and repeat.
An Oldways recipe
Nutrition
Calories: 110Total Fat: 1.5g
Saturated Fat: 0g
Sodium: 170mg
Carbohydrate: 21g
Fiber: 1g
Total Sugar: 3g (Added Sugar: 0g)
Protein: 2g
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