These fresh Vietnamese-style rice paper rolls use cooked noodles and sliced peppers wrapped in softened rice paper. We serve them fresh. Hence the texture is different from my air fryer lumpia or air fryer spring rolls. Serve them with peanut sauce, satay sauce or another dipping sauce you like.
They are healthy and filling and can be a great starter along with momos, thukpa and other Tibetan/Vietnamese/Malay/Chinese soups in winter. You can have them with tomato chilly salsa, or some oriental sauces like hoisin sauce or some peanut butter sauce
They are a great snack and healthier than having popcorn and burgers during your favorite match or movie at home. You can make them hot and fresh and enjoy it while the game lasts or prepare the filling one day early and just set them to steam instantly. People love having these salad rolls, all over the globe.
From Singapore to India, from Vietnam to Australia, Cambodia to USA, people have connected to this oriental dish very quickly You find them everywhere, in live counters and outdoor parties, upscale restaurants to oriental diners.
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Equipment
- mandolin slicer
- saucepan
- large bowl / wide plate
Ingredients
- rice paper sheets/ spring roll wrappers
- noodles
- green, yellow & red bell peppers or any fresh veggies of your choice.
- water
- peanut sauce / satay sauce for serving.
Refer to recipe card for details.
Instructions
- In a saucepan, boil noodles as per your packet instructions. Slice the peppers lengthwise.
2. Take warm water in a large plate/bowl. Dip a sheet of rice paper in the warm water for 3-4 seconds.
3. Move the wet rice paper to a clean kitchen towel
Place peppers at one end, leaving enough space to roll the wrapper.
4. Add the cooked noodles on top.
5. Fold them by rolling it twice to make a wrap as per the pictures below.
6. Close the edges from left and right to make an envelope.
7. Roll again to seal the wrap and enclose it. Repeat for all the filling.
8. Serve fresh rolls with satay sauce or spicy peanut dipping sauce.
Related recipes
Vietnamese rice paper rolls | vegan rice paper roll recipe
Equipment
- mandolin slicer
- saucepan
Ingredients
- 1 each peppers red, yellow and green
- 1 packet noodles 200 gms
- water
- rice paper wrappers store bought
Instructions
- In a saucepan, boil noodles as per your packet instructions.
- Slice the peppers using mandolin slicer.
- Apply water on edges of each rice paper wrapper.
- Place peppers at one end, leaving enough space to roll the wrapper.
- Add spoonful of cooked noodles on top.
- Fold them by rolling it twice to make a wrap.
- Close the edges from left and right to make an envelope.
- Roll again to seal the wrap and enclose it. Repeat for all the filling.
- Serve with satay sauce or spicy peanut sauce.
- You may serve them directly or cut into bite size 2 pieces.
Variations
- You can use any vegetable you like in the filling along with rice noodles. Crunchy green onion, red cabbage or purple cabbage, steamed tofu can be added as per your choice.
- Another variation is to use avocado,carrot strips,noodles,red peppers with coriander.Slice the avocado with the skin first, it makes it easier to peel them off later.
Substitutions
If you are a non vegetarian, you may use minced meat as a filling for rice paper rolls along with veggies and noodles. You can also add soy sauce tofu to this filling for vegans.These are an oriental delicacy which are served as appetizers. It can be served for both vegetarians and non vegetarians depending on the choice of ingredients.
You can work with the best of ingredients whether its carrots, peppers, red cabbage, crispy chickpeas and beans. Add piece of lettuce, fresh herbs, sesame seeds for some crunch.
Meat lovers can make it with chicken, quail eggs, fish, beef or pork or if you are a sea food lover, you can choose prawns or fish. All you need is a steamer and rice paper cover.
Storage
Store it in refrigerator for 1-2 days.
FAQ
Both are made using rice paper wraps except that latter is fried. Spring rolls (cha gio) are crispy and fried. Summer rolls or rice paper rolls are made with raw rice paper wrappers and have cold ingredients (goi cuon).
Soften the wrapper only until it becomes flexible, avoid overfilling, and roll on a smooth damp surface. Rice paper continues to soften after it is moistened, so handle it gently.
Conclusion: Fresh rice paper rolls are best assembled close to serving so the wrappers stay soft and the vegetables keep their texture. Keep the filling fairly dry and avoid overfilling each wrapper.
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