Friday, 18 June 2010

Vietnamese rice paper rolls

I have been wanting to make and eat something like this for YEARS now. I can't even remember the first time I saw this kind of thing, but I always knew I would love the crunch of the raw vegetables against the chewiness of rice vermicelli, livened up with a punchy, hot-sweet-sour-salty dipping sauce.

I kind of used this recipe for the basic idea and dipping sauce, but put pickled carrots in it like this recipe and used lettuce, cucumber, prawns, vermicelli, coriander. Gorgeously tasty, refreshing and healthy!

Would be good with crab cake type patties I think and other, probably heretical, things like crushed toasted peanuts, or other veg.


  1. I used to work at a place in Ottawa's China Town and right across the street from us was a Vietnamese Restaurant the had the best rolls. I loved them with extra creamy peanut sauce. They're so lovely because, as you said, the crunch but also the freshness.

    I see you enjoyed pierogies as well. I grew up in a part of Canada with a large number of Ukrainians and pierogies are a very yummy staple.