Vietnamese rice paper rolls

Vietnamese rice paper rolls

Total: 35 Min. | Active: 35 Min.
vegan, healthy and balanced
Nutritional value / piece: 63 kcal
, Fat: 3 g
, Carbohydrate: 7 g
, Protein: 2 g

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Filling

¼tsp sesame oil
200g bean sprouts
2tbsp soy sauce
¼tsp chilli flakes
1 avocado
½ cucumber
50g head lettuce

Rice paper rolls

12 rice paper

Dip

3tbsp soy sauce
2tbsp rice vinegar
1tbsp peppermint
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How it's done

Filling

Stir fry the bean sprouts for approx. 2 mins., add the soy sauce and chilli flakes, continue to cook for 1 min.

Slice the avocado, cut the cucumber and lettuce into thin strips.

Rice paper rolls

Dip the rice paper in warm water until almost soft, place on a damp cloth.

Place the avocado in the middle of the sheet, followed by the cucumber, lettuce and bean sprouts. Fold the bottom half of the rice sheet upwards.

Fold the rice paper inwards from the edges and roll up tightly, place on a platter. Repeat the process with the remaining ingredients.

Dip

Finely chop the peppermint and mix with the soy sauce and rice vinegar, serve with the rolls.

How-tos

Pitting an avocado

Pitting an avocado

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