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
- Prepare the rice noodles following the instructions on the package. Blanch the bean sprouts.
- 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.
- Note: It is much easier to keep the rice paper on the outside with the lettuce and ﬁlling inside.