Best 4 Rice Paper Wraps With Vegetables Recipes
**Rice Paper Wraps with Vegetables: A Refreshing and Healthy Vietnamese Appetizer**
Rice paper wraps, also known as summer rolls or spring rolls, are a popular Vietnamese appetizer that is both refreshing and healthy. Made with thin sheets of rice paper, these wraps are filled with an assortment of fresh vegetables, herbs, and sometimes rice noodles or protein. They are typically served with a dipping sauce, such as a peanut sauce or a sweet and sour sauce. This article provides step-by-step instructions for making rice paper wraps with an array of vegetable fillings, including carrots, cucumbers, bell peppers, and lettuce. It also offers variations on the dipping sauce, including a classic peanut sauce and a tangy sweet and sour sauce. With its vibrant colors and textures, this dish is a delightful and nutritious addition to any party or potluck.
VEGETARIAN RICE PAPER ROLLS
Vegetarian Rice Paper Rolls filled with spicy tofu, fresh veggies and vermicelli noodles are great for a light lunch or dinner. These summer rolls are a veggie twist on the beloved Vietnamese rice paper rolls. Suitable for both vegetarians and vegans.
Provided by Cassie Heilbron
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- Place a damp tea towel or dish cloth onto a clean surface and fill a bowl with warm water. Dip a rice paper wrapper in the water for 20 seconds or until softened, then lay the wrapper on top of the damp tea towel.
- Pile your fillings up in the middle bottom of the wrapper (be careful not to overload), then fold the bottom and sides of the wrapper over the fillings like an envelope. Roll up tightly and set aside. *NOTE this step is clearly demonstrated in step by step photos in this post*
- Repeat with the remaining wrappers and filling ingredients.
- Serve with peanut hoisin dipping sauce.
Nutrition Facts : Calories 124 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 1 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 169 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
RAINBOW RICE PAPER ROLLS
Escape from a lunchtime sandwich rut with these rice paper rolls. Red cabbage and radishes add a lovely pop of colour, or try iceberg or Little Gem lettuce
Provided by Cassie Best
Categories Lunch
Time 40m
Yield Makes 12
Number Of Ingredients 14
Steps:
- Soak the noodles in boiling water from the kettle, following pack instructions. Drain and rinse under cold running water to cool, then toss in a little sesame oil to stop them sticking together.
- Next, make the dipping sauce by mixing all the ingredients together. Set aside.
- Fill a wide, shallow dish a few centimetres deep with warm water. Working with one rice paper wrap at a time, soak it for a few seconds until it's flexible, then lay it on a chopping board. Scatter some of the herbs down the centre, then top with a couple of prawns or a little bit of chicken, then some veg pieces and mango, and a small bundle of noodles. Try to keep the fillings in the centre, and don't overfill. Tuck the ends of the wrap over the ingredients to slightly enclose them, then roll up from the sides, keeping everything as tight as you can. Put the finished rolls on a plate covered with a damp sheet of kitchen paper until you're finished assembling all the rolls. Will keep in the fridge for up to 24 hrs. Serve with the sesame dipping sauce.
Nutrition Facts : Calories 85 calories, Fat 1 grams fat, Carbohydrate 13 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
CRUNCHY VEGGIE RICE PAPER WRAPS
I just threw this together for an appetizer and they turned out as very tasty wraps - lots of crunch and peppy with the sweet chili sauce . It can be vegetarian by leaving out the crab or shrimp- still tasty. These may also be served as a side dish or as a course with an Oriental meal. I usually make the filling early in the day and roll the wraps within an hour or two before serving keep cool if you do these ahead. This recipe was inspired by recipe#64698 Vietnamese Soft Rolls with Crab by SueL There is a tutorial on making Spring rolls at this link: http://www.recipezaar.com/bb/viewtopic.zsp?t=224922
Provided by Bergy
Categories Lunch/Snacks
Time 25m
Yield 15 rolls
Number Of Ingredients 9
Steps:
- Mix all the ingredients except rice paper& Chili sauce Shortly before serving soften each rice paper wrap separately- Do this by submerging the wrap in a bowl of warm water for a minute of two.
- When it is pliable it is ready, remove that one from the water and drop in another one.
- Lay out a couple of paper towels and place the softened wrap on the towel.
- Don't rub it just place it on the towel Place 1-2 tbsp of the veggie mix in the center of the wrap, add 1/2- 1 tsp sweet chili sauce.
- Fold up the bottom then fold in the sides and roll to form a sealed roll.
- Allow 3-5 per serving.
Nutrition Facts : Calories 15.6, Fat 0.9, SaturatedFat 0.1, Sodium 5.1, Carbohydrate 1.7, Fiber 0.5, Sugar 0.6, Protein 0.5
BAKED CHICKEN AND VEGETABLE RICE PAPER ROLLS
There are many delicious options for sauce for these rice paper rolls. We used a mixture of VH® plum sauce and vindaloo.
Provided by The Pynns
Categories Egg Rolls
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Brush a large baking pan with 1/2 teaspoon vegetable oil and set aside.
- Heat sesame oil in a large skillet over medium-high heat. Add garlic and ginger and saute, 1 to 2 minutes. Add cooked chicken, cabbage, carrot, soy sauce, and dry garlic sauce. Cook and stir until vegetables are soft, 2 to 3 minutes. Mix in cooked rice. Keep on low heat while preparing the rice papers.
- Wet a cloth with warm water and place one rice paper sheet inside. Wrap completely and let soften, about 1 minute. Add 1/4 cup of the chicken mixture to the middle of the rice paper sheet. Fold both ends in and roll from one side to the other. Place wrapped roll onto the prepared baking sheet.
- Repeat the wetting, filling, and wrapping process to make remaining rice paper rolls. Brush rolls with remaining vegetable oil.
- Bake in the preheated oven for 10 minutes, then turn over to bake for an additional 10 minutes.
Nutrition Facts : Calories 137.3 calories, Carbohydrate 6.6 g, Cholesterol 35 mg, Fat 5.9 g, Fiber 0.8 g, Protein 13.8 g, SaturatedFat 1.3 g, Sodium 340.9 mg, Sugar 1.2 g
Tips for Making Rice Paper Wraps with Vegetables:
- Use fresh, crisp vegetables. This will ensure that your wraps are flavorful and have a nice crunch.
- Soak the rice paper wrappers in warm water for a few seconds before using. This will make them pliable and easy to work with.
- Don't overload the wraps. Too many fillings will make them difficult to roll and eat.
- Roll the wraps tightly. This will help to keep the fillings inside.
- Serve the wraps with a dipping sauce. This will add extra flavor and moisture.
Conclusion:
Rice paper wraps with vegetables are a healthy, delicious, and easy-to-make appetizer or meal. They are perfect for parties or potlucks, and they can be made ahead of time. With a variety of fillings to choose from, there is sure to be a rice paper wrap recipe that everyone will enjoy.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
