Fresh and tasty rice paper rolls are a signature dish of the Vietnamese cuisine. The thin rice wrappers are filled with fresh ingredients and served with a savory-sweet dipping sauce, which is an integral part of the dish, as the filling is not seasoned. All this makes the rolls perfect for summer entertaining.The version I’ve come up with here is by no means authentic, but still keeps some of flavors of the original, while adding others, like the tahini and honey.
This is a very forgiving recipe, so you too can adjust the ingredients to your liking. Try it and enjoy.
Prep time: 20 minutes
Assembling time: 10 minutes
For the dipping sauce:
Juice of ½ lime
1 Tbs rice wine vinegar
1 Tbs Hoisin sauce
2 Tbs soy sauce
1 Tbs ketchup
1 tsp diced ginger
2 tsp toasted sesame oil
2 tsp raw tahini
1 tsp honey
1-2 drops hot sauce
For the rolls:
1 serving (1½ oz, 45 grams) thin rice noodles
8 medium shrimps, fresh or frozen, thawed
1 Persian cucumber
1 medium carrot, peeled
3 mini peppers
Fresh cilantro and mint leaves, washed and dried
5 each 10” (25 cm) rice roll wrappers
1. Mix all the ingredients for the dipping sauce in a small bowl. Taste and adjust seasoning if needed. Transfer to a serving ramekin and keep at room temperature until serving.
2. Place the shrimps in a small pan, cover with water and a dash of salt. Bring to the boil and cook for 2 minutes. Drain and half each shrimp, lengthwise.
3. Place the rice noodles in a bowl, pour boiling water over and let sit for 3 minutes. Drain and keep aside.
4. Cut the cucumber, carrot and peppers into thin strips.
5. Fill a large flat pot with warm water; dip 1 rice roll wrapper in it for a few seconds, just until it is playable.
Place on a large cutting board and add the shrimps, rice noodles, vegetables and herbs, in any pattern you prefer, as shown in the photos. Fold the lower part over towards the center, and then fold the sides towards the center. Roll over to seal the roll. Place on wax paper and fill the rest of the wrappers.
Cut each roll in half and serve immediately, with the dipping sauce on the side.