Vietnam’s Delightful Crispy Rice Paper Rolls – A Perfect Vietnamese Snack for Your Taste Buds!
Discover this delicious and easy-to-make Vietnamese snack recipe, featuring crispy rice paper rolls filled with shrimp, cucumber, carrots, bean sprouts, mint leaves, and cilantro. This flavorful and visually appealing dish is perfect for parties or casual gatherings, and can be enjoyed with a spicy dipping sauce.
Allergens
Shrimp, Soy (in fish sauce)
Ingredients
- 24 rice paper wrappers
- 12 large shrimp, peeled and deveined
- 1 cucumber, sliced into thin strips
- 2 carrots, julienned
- 1 cup bean sprouts
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/4 cup rice vinegar
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes
Instructions
- Fill a large bowl with warm water. Soak the rice paper wrappers one at a time for about 30 seconds until softened, then transfer to a clean kitchen towel to dry.
- In a small bowl, mix together rice vinegar, fish sauce, sugar, sesame oil, and red pepper flakes to create the dipping sauce. Set aside.
- Arrange all ingredients on a platter or individual plates for easy access.
- Place a softened rice paper wrapper onto a clean surface. Add 2 shrimp, 1 cucumber strip, 2 carrot strips, a handful of bean sprouts, 2 mint leaves, and 2 cilantro leaves in the center.
- Fold the bottom edge of the wrapper over the fillings, then fold in both sides and gently roll up the rice paper into a cylinder shape.
- Repeat until all the ingredients are used. Serve immediately with the dipping sauce on the side.
Chef’s Insight
For an extra flavor burst, marinate the shrimp in a mixture of garlic, salt, and pepper for 30 minutes before using.
Notes
Feel free to adjust the spiciness of the dipping sauce according to your taste.