Vietnamese cuisine has a particular genius when it comes to wrapping foods. With fresh or dried and rehydrated rice wrappers, called banh uot, many meals are put together by each person wrapping little bits of food with other little bits of food, and then dipping these wrapped foods into a sauce. Our rolls are filled with fruits and vegetables, but it is not uncommon to add shrimp inside the roll as well. Serve with a dipping sauce such as Nuoc Cham or a Peanut Sauce.
24 sheets dried rice paper (banh uot)
1 large head Boston, Bibb, or tender leaf lettuce
1 cup bean sprouts (the commonly available mung bean sprouts are frequently used in Vietnam)
½ pound packed thin dried rice noodles (rice sticks)
2 large tomatoes
½ small fresh pineapple or 4 kiwi fruits
½ cup fresh cilantro
½ cup fresh mint leaves
½ cup basil leaves
An Oldways recipe
Shaari :) says: I’ve often enjoyed wrapping thin sliced vegetables in my spring rolls. this recipe surprises me with the fruit. I may try mango. thanks so much for the insiration!
Tess—Oldways says: Hi Shaari! Mango sounds delicious!
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