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Vietnamese rice paper rolls
35 m active | 35 m total
Nutrition facts per serving:
  • Energy in kcal about 63
  • Fat about 3g
  • Carbohydrates about 7g
  • Protein about 2g
This is needed
This is needed for 8 piece
Filling
  • 0.25 tsp sesame oil
  • 200 g bean sprouts
  • 0.25 tsp chilli flakes
  • 2 tbsp soy sauce
  • 1 avocado
  • 0.5 cucumber
  • 50 g head lettuce
Rice paper rolls
  • 12 rice paper
Dip
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp peppermint
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And that's how it's done
And that's 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.