Vietnamese Spring Rolls

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.

Filed Under: Asian Heritage Diet, Vegetarian & Vegan Diet, Side dishes, Snacks, Vegetarian, Vegan, Gluten-free

Rating

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Active time

20 minutes

Total time

20 minutes

Yield

24 rolls

Serving Size

1 roll

Ingredients

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

Instructions

Moisten a sheet of rice paper wrapper in warm water and then place it on a plate.
Select ingredients for rollup (lettuce, herb mixture, pineapple, rice noodles, bean sprouts, etc. It is customary to place on the paper some mint and/or cilantro and/or basil leaves, a piece of fruit, and a tomato slice or two. Add a small bundle of rice noodles and some bean sprouts.
Roll up the wrapper and repeat.

An Oldways recipe