Vegetarian Vietnamese Breakfast Delight: Crispy Rice Paper Rolls and Sweet Potato Porridge

Allergens

N/A

Ingredients

• 12 pieces of large rice paper
• 1 cup cooked sweet potato porridge
• 1 cup shiitake mushrooms, thinly sliced
• 1 cup julienned carrots
• 1 cup bean sprouts
• 1 cup julienned daikon radish
• 2 cups fresh lettuce leaves, washed and dried
• 1 cup fresh cilantro leaves
• 1 cup fresh mint leaves
• 1 cup peanuts, roasted and chopped
• 1/4 cup vegetable oil for frying
• Salt to taste

Instructions

1. Begin by preparing the sweet potato porridge according to our detailed recipe. Set aside to cool.
2. In a large bowl, combine shiitake mushrooms, carrots, and daikon radish. Season with salt to taste.
3. Fill a large bowl with warm water. Dip one rice paper sheet into the water until softened, about 10 seconds. Carefully transfer the softened rice paper onto a clean cloth or paper towel.
4. Place a lettuce leaf in the center of the rice paper, followed by a spoonful of sweet potato porridge, then a layer of shiitake mushrooms, carrots, and daikon radish. Add a few cilantro and mint leaves, along with a sprinkle of roasted peanuts.
5. Fold the sides of the rice paper inward, then roll it up tightly, creating a small bundle. Repeat this process until all ingredients are used.
6. In a small saucepan, heat vegetable oil over medium high heat. Carefully fry each rice paper bundle for 1 2 minutes or until crispy and golden brown. Remove from the pan and drain on paper towels.
7. Serve immediately with your favorite dipping sauce and enjoy your delicious Vietnamese breakfast!

Chef’s Insight

The combination of sweet potato porridge with crispy rice paper rolls creates a unique balance of textures and flavors that will impress even the most discerning palate.

Notes

Ensure that all ingredients are prepared fresh for the best flavor and texture.