Vietnamese Rice Paper Rolls with a peanut honey sriracha sauce

Name: Vietnamese Rice Paper Rolls with a peanut honey sriracha sauce
Total time: 1200 s
Yield: 6-serving
Cuisine: Indian
Ingredients: 20 Rice Paper sheets; 1/2 Cup Shallots; 1/2 Cup Bell Pepper , sliced long; 1/2 Cup Carrots , sliced long; 1 Cup Rice noodles; 1 Potato , sliced long; 2 Teaspoons Soy sauce; 1 Lemon , juiced; 1 Jalapeno , sliced long; 1 Pickled chilli , chopped; Garlic powder; Ginger , julliene; Salt; Peanut butter; Honey; Ketchup; Paprika; Chilli Flakes

Sanaa A'esha @cook_7798036

Bangalore, India

Got these rice paper rolls from someone who visited Vietnam. Very interesting texture, and very different from the regular spring roll.

Sanaa A'esha @cook_7798036

Bangalore, India

Got these rice paper rolls from someone who visited Vietnam. Very interesting texture, and very different from the regular spring roll.

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Ingredients

20 mins

6-serving

20Rice Paper sheets
1/2 CupShallots
1/2 CupBell Pepper , sliced long
1/2 CupCarrots , sliced long
1 CupRice noodles
1Potato , sliced long
2 TeaspoonsSoy sauce
1Lemon , juiced
1Jalapeno , sliced long
1Pickled chilli , chopped
Garlic powder
Ginger , julliene
Salt
Peanut butter
Honey
Ketchup
Paprika
Chilli Flakes

Cooking Instructions

20 mins

1

For the filling, saute the potatoes and carrots until tender.
2

Saute shallots and ginger, and add all the veggies and stir fry for a few minutes.
3

Add all the sauces and powders. Taste as you go.
4

Add the boiled rice noodles to it. Toss.
5

Take the rice paper sheets, and dip in warm water. Drain well.
6

Easier to use a dish cloth on the surface to absorb the water from the paper. Delicately place the rice paper on the dish cloth.
7

Place 2 tablespoons of vegetable and noodle mixture towards the lower edge of the rice paper.
8

You can add some sauce here, but I rather dip in it. So I rolled away.
9

Neatly fold the bottom edge of the rice paper over the filling
10

Then fold in the side edges of the rice paper.
11

Roll up the rice paper roll to form a neatly packed cylinder (like a fat cigar). Repeat the above process until you have made all the rolls.
12

For the sauce, mix all the ingredients, taste as you go. It needs to be tangy, spicy, creamy. :D
13

You can eat the rolls as is. Or shallow fry them. We liked them both ways.

sharon cromwell reacted

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Anamika Banerjee

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Sanaa A'esha @cook_7798036

on October 03, 2013 06:32

Bangalore, India

Everything is better on a full stomach. I cook when I am happy, tired, depressed, anxious, and it always makes my day better. And we always have people over, and it gives me plenty chances to keep trying out new recipes.

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