It’s that time again! It’s Meatless Monday folks, and this dish is simple and most importantly healthy. What a great combination! Give it a try and let us know what you think. — Alison

Vietnamese Spring Rolls 1.jpg
(photo by Ryan at Disgustingly Good)

Vietnamese Rice Paper Roll-Ups

by Naomi Duguid and Jeffrey Alford in The Oldways Table: Essays and Recipes from the Culinary Think Tank

*Makes enough for a class of 20 — 25 or a meal for 6 — 8 people


  • 1 (8-ounce) package thin dried rice noodles (rice sticks)
  • 1 cup mung bean sprouts
  • 20 to 25 dried rice papers (bahn uot)
  • 1 large head Boston, bibb, or tender leaf lettuce
  • ½ cup firmly packed fresh cilantro leaves, chopped
  • ½ cup firmly packed fresh mint leaves, chopped
  • ½ cup firmly packed fresh basil leaves, chopped
  • ½ small fresh pineapple, peeled and diced (optional)
  • 2 large tomatoes, diced
  1. Prepare the rice noodles following the instructions on the package. Blanch the bean sprouts.
  2. Moisten the dried rice papers one by one by plunging them in warm water. Lay a lettuce leaf flat. Place a moistened rice wrapper on the lettuce leaf. Top with a little cilantro, mint, basil, pineapple, tomato, rice noodles, and bean sprouts. Fold in the side and roll up. Serve immediately.
  3. Note: It is much easier to keep the rice paper on the outside with the lettuce and filling inside.
Check out this recipe and more in The Oldways Table: Essays & Recipes From the Culinary Think Tank Text © 2007 K. Dun Gifford and Sara Baer-Sinnott. All rights reserved. Visit Oldways at


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