Free From The Three Vietnamese Style Rice Paper Rolls from freefromthethree.blogspot.com
Description
Are you searching for a healthy and delicious gluten-free recipe? Look no further than these rice paper rolls! This recipe is perfect for those who have celiac disease or are allergic to gluten. These rice paper rolls are filled with fresh vegetables, rice noodles, and shrimp, making them a tasty and nutritious snack or meal. Plus, they're easy to make and perfect for a summer day.
Prep Time
Preparation time for this recipe is about 20 minutes. The time may vary depending on your chopping skills.
Cook Time
Cooking time for this recipe is about 10 minutes.
Ingredients
For this delicious recipe, you will need the following ingredients:
8-10 rice paper sheets
1 carrot, julienned
1 cucumber, julienned
1 red pepper, julienned
1 cup cooked rice noodles
10-12 cooked shrimp
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
1/4 cup chopped peanuts
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon honey
1 teaspoon sesame oil
Equipment
For this recipe, you will need a cutting board, a sharp knife, a large bowl, and a plate.
Method
1. Begin by preparing all the ingredients. Julienne the carrot, cucumber, and red pepper into thin strips. Cook the rice noodles and shrimp according to the package instructions. Chop the fresh herbs and peanuts. 2. Fill a large bowl with warm water. Dip a rice paper sheet into the water and let it soak for about 15 seconds, or until it becomes pliable. 3. Place the rice paper sheet onto a plate. Add a few strips of each vegetable, a small amount of rice noodles, and one or two shrimp on top of the rice paper sheet. 4. Add a sprinkle of fresh herbs and peanuts on top of the vegetables. 5. Fold the bottom of the rice paper sheet up and over the filling. Then, fold the sides in towards the center. Finally, roll the rice paper sheet up tightly. 6. Repeat this process until all the rice paper sheets are filled. 7. In a small bowl, whisk together the soy sauce, rice vinegar, honey, and sesame oil to create a dipping sauce. 8. Serve the rice paper rolls with the dipping sauce on the side.
Notes
These rice paper rolls are best served fresh. If you need to make them ahead of time, store them in the refrigerator for a few hours. However, the rice paper may become soggy if left for too long.
Nutrition Info
This recipe makes 8-10 rice paper rolls. Each roll contains approximately 60 calories, 1 gram of fat, 10 grams of carbohydrates, and 3 grams of protein.
Recipe Tips
- Use a sharp knife to julienne the vegetables thinly. This will make them easier to roll up in the rice paper. - If you don't like shrimp, you can substitute it with cooked chicken or tofu. - To make the rice paper rolls vegan, omit the shrimp and use a vegan dipping sauce.
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