Fresh Veggie Rice Paper Rolls

Fresh Veggie Rice paper rolls can be made with a variation of vegetables, noodles, and protein. Here I used tofu but feel free to use cooked chicken or shrimp. The noodles here are glass noodles but I’ve also made this with ramen and other noodles as well.

Fresh Veggie Rice Paper Rolls

www.iamartsy.ca

Fresh veggies and crisp tofu inside rice paper rolls with a quick dipping sauce

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Prep Time 15 minutes mins

Course Appetizer, Condiment

Cuisine Thai, Vietnamese

Servings 2

Ingredients

  

Rolls:

• 4 rice paper sheets
• 1 block extra firm tofu
• 1 tsp chili flakes
• 1/2 tsp salt or to taste
• 1 tbsp peanut oil for frying tofu
• 1 bunch bean thread/glass noodles cooked according to package directions
• 1 bunch thai basil stems removed
• 1 handful lettuce
• 1 handful bean sprouts
• 1 red bell pepper membrane/seeds removed & thinly sliced
• 1 carrot peeled & julienned

Vietnamese Dipping Sauce (Nuoc Cham):

• 3 cloves garlic minced
• 3 tbsp fish sauce
• 2 tbsp lime juice
• 1 tsp chili garlic sauce
• 2 tbsp granulated sugar
• ½ cup water

Instructions

 

Rolls:

• Slice the tofu into thin long strips and season with salt and chilli flakes.
• Heat the peanut oil in a frying pan to medium high and shallow fry it, turning it occasionally so that all sides are lightly golden brown.
• Layer a little bit of every ingredient into one end of the roll horizontally and bunch together tightly. Fold up the bottom edge over the layered ingredients and then fold in the sides before rolling the rest.

Vietnamese Dipping Sauce (Nuoc Cham):

• Combine all the ingredients and taste to see if the sauce is tart or sweet enough otherwise add more lemon juice or sugar.

Equipment

• knife
• cutting board
• frying pan or flat pan
• large plate or bowl of water

Keyword healthy, recipe, vegetables, vegetarian

© Ammara Cokar 2023