Vietnamese Rice Paper Rolls with a peanut honey sriracha sauce
Got these rice paper rolls from someone who visited Vietnam. Very interesting texture, and very different from the regular spring roll.
Ingredients
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20 Rice Paper sheets
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1/2 Cup Shallots
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1/2 Cup Bell Pepper , sliced long
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1/2 Cup Carrots , sliced long
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1 Cup Rice noodles
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1 Potato , sliced long
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2 Teaspoons Soy sauce
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1 Lemon , juiced
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1 Jalapeno , sliced long
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1 Pickled chilli , chopped
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Ginger , julliene
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Chilli Flakes
Cooking Instructions
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1
For the filling, saute the potatoes and carrots until tender.
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2
Saute shallots and ginger, and add all the veggies and stir fry for a few minutes.
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3
Add all the sauces and powders. Taste as you go.
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4
Add the boiled rice noodles to it. Toss.
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5
Take the rice paper sheets, and dip in warm water. Drain well.
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6
Easier to use a dish cloth on the surface to absorb the water from the paper. Delicately place the rice paper on the dish cloth.
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7
Place 2 tablespoons of vegetable and noodle mixture towards the lower edge of the rice paper.
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8
You can add some sauce here, but I rather dip in it. So I rolled away.
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9
Neatly fold the bottom edge of the rice paper over the filling
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10
Then fold in the side edges of the rice paper.
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11
Roll up the rice paper roll to form a neatly packed cylinder (like a fat cigar). Repeat the above process until you have made all the rolls.
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12
For the sauce, mix all the ingredients, taste as you go. It needs to be tangy, spicy, creamy. :D
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13
You can eat the rolls as is. Or shallow fry them. We liked them both ways.
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