This versatile and simple Vietnamese dish makes for a great snack or appetizer. Be creative with the fillings. The rolls can be vegetarian or meat–filled and, depending on what’s in your fridge, you can substitute different vegetables and herbs for the ones listed below. Serve the rolls with pre–purchased sriracha (chili sauce), spicy Chinese mustard or a homemade peanut sauce (peanut butter, soy sauce, rice wine vinegar).
Ingredients:
Vermicelli/Rice Noodles — cook according to package directions Rice paper rounds Bibb lettuce (or whatever is fresh) — rib removed Julienned carrots and cucumbers Peanuts Thai basil leaves Optional: cooked chicken, tofu and/or shrimp
Directions:
–Soak the rice paper rounds in warm water for 30 seconds to 1 minute –When the rounds seem pliable, remove from water and place on a damp towel (keep the wrappers covered with another towel to prevent drying out) –Place a piece of lettuce on the back 1/3 of the wrapper –Lay the ingredients on the first 1/3 of the wrapper –Roll: Fold the right and left sides in, then begin rolling from the front –Cut in half and serve with desired dipping sauce Cook’s note: If you roll too tightly, the paper will tear.
