“Vegetarian Vietnamese Brunch Delight: Crispy Rice Paper Rolls with Fresh Mango Salsa”
Discover this easy-to-make vegetarian Vietnamese brunch recipe featuring crispy rice paper rolls with fresh mango salsa for a delicious and healthy start to your day!
Allergens
Soy (from tofu)
Ingredients
- Rice paper wrappers (20 count) 1 cup firm tofu, diced 1 large carrot, julienned 1 small cucumber, thinly sliced 1 red bell pepper, thinly sliced 1/2 cup bean sprouts Fresh cilantro leaves Mango salsa: + 2 ripe mangoes, diced + 1 small red onion, finely chopped + Juice of 1 lime + 1 tablespoon honey + Salt and pepper, to taste
Instructions
- Prepare the rice paper rolls by soaking each wrapper in warm water for about 30 seconds until softened. Lay them on a clean work surface. Place diced tofu, julienned carrots, thinly sliced cucumber, red bell pepper, bean sprouts, and cilantro leaves onto the center of each rice paper wrapper. Roll them tightly into cylinders, tucking in the sides as you go. Set aside. In a mixing bowl, combine diced mangoes, finely chopped red onion, lime juice, honey, salt, and pepper to make the fresh mango salsa. Mix well and let it sit for about 10 minutes for flavors to meld. Arrange the rice paper rolls on a serving platter and serve alongside the mango salsa. Enjoy your scrumptious Vietnamese brunch delight!
Chef’s Insight
For added protein, consider including cooked shrimp or chicken in the rolls.
Notes
Feel free to customize with your favorite vegetables or herbs.