Vietnamese Roll in Rice Paper

Spencer’s By
18 Sep, 2018
Prep - 30 Min. | Cook - 10 Min.
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The Most Colurful Dish Ever. Thin rice sheets, filled with flavourful & colourful vegis and shrimps, rolled to perfection and topped with sesame seeds & served with peanut sauce.


Must have
Must have
Spring roll rice paper wrappers 10 1282916
Carrot peeled and julienned 100 g Sold Out
Cucumber julienned 100 Sold Out
Red pepper julienned 100 g Sold Out
Chopped purple cabbage 100 g Sold Out
Cooked rice noodles 100 g Sold Out
Avocado sliced 100 g Sold Out
Fresh coriander 50 g Sold Out
Mint 50 g Sold Out
Green lettuce leaves torn in half 100 g Sold Out
Cooked shrimp peeled and sliced in half length-wise 500 g Sold Out

How to Prepare


Pour warm water into a large bowl or 9-inch square or round baking pan. Working with one at a time, dip the rice paper wrapper into the warm water for 15-20 seconds.


The wrapper should be soft, yet still slightly firm and pliable. Immediately remove from the water and place flat onto a work surface such as a large plastic or ceramic cutting board.


Fill the rolls: Place a few sticks of carrot, cucumber, red pepper, and a sprinkle of cabbage on top of the bottom 1/3 of the rice paper as explained and pictured in the post.


Then, a small amount of noodles, a slice or two of avocado and a bit of cilantro. Lay 1/2 of a lettuce leaf on top and 4 slices of shrimp on top-- as pictured above.


Roll them: Roll everything up tightly. To do so, gently pull up the bottom of the roll and roll over the filling. After rolling each, place on a serving plate. Cut in half, sprinkle with sesame seeds, and serve with peanut sauce.

Ready! Time to dig in

Expert Tip

Vietnamese Roll in Rice Paper

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Spencer Retail Limited,Quest, 33, Syed Amir Ali Avenue, Kolkata
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