Vietnamese Veg Rolls Recipe:
Fresh Vietnamese style rolls with a tangy dipping sauce.
It was a pleasant bout of freshness as I bit into these neatly wrapped parcels. It isn’t very often that an absolutely simple dish sweeps you off your feet with its clean, defined and refreshing flavours. It was certainly a welcome change from the entire festive fetish for rich food. It’s in fact quiet fascinating to observe how Vietnamese food has found its way into Indian culinary concourses lately, but that’s should be no surprise for the cuisine is a perfect answer to our quest for eating fresh, light food that relies on fresh herbs, uses minimal oil and yet delivers recipes packed with piquant flavours. Not to forget the visual appeal of the vibrant fresh ingredients used in their recipes that makes them an irresistible eye-candy too.
I made these quick rolls or ‘Goi cuon’ (as called in Vietnamese) for lunch using the fresh veggies in stock, while adding some tofu or chicken or fish would be great, an authentic recipe may even call for it but trust me I did not miss the protein in my bite. So I’d leave it on you, if you’d like to add meat or tofu please be my guest. As a matter of fact you may choose to try my earlier versions of the rice paper wraps (click here for the one with chicken and here with tofu).
Ingredients (Makes 4 small parcels- Serves 1):
For the Wrap:
- 2 rice paper sheets, try Real Thai
- ½ cup boiled thin rice noodles
- 1 carrot, julienned to thin long strips
- ½ red bell pepper, julienned to thin long strips
- ½ cucumber, julienned to thin long strips
- 4 fresh lettuce leaves
- Salt and pepper
For the dipping Sauce:
- 2 tablespoon cider vinegar
- 1 teaspoon brown sugar
- A pinch of salt
- ½ teaspoon chilli flakes
- 1 teaspoon lemon juice
The dipping sauce:
- Mix sugar and salt to the cider vinegar till it dissolves
- Add remaining ingredients and the sauce is ready.
- Mix all the veggies in a bowl, dress with salt and pepper.
- Toss the rice noodle with a little fish oil or chilli oil and then cut them into 4” approx strips.
- Soak the rice paper sheets as per the packet instructions or for just 3-4 seconds in water and spread on a kitchen towel.
- Carefully lay the rice paper sheets on your working board and arrange a handful of rice noodles followed by julienned vegetables along a diameter leaving 1 cm border around the wrap.
- Fold in the sides over the veggies and then roll lengthwise to make an intact warp.
- Cut each wrap into two and wrap one lettuce leaf around each parcel and serve with the dipping sauce.
Dos and Don’ts:
No intelligent advice here except a caution to be very careful while handling the rice paper sheets all along, like do not over soak or spoil while folding.