Vietnamese rice paper rolls are versatile, easy to make, and can be served as an appetizer or the main. They’re perfect for parties and pot lucks, because they can be made in advance and they make wonderful gluten free, vegetarian or vegan options. Just slice them in half crosswise on a diagonal and serve with dipping sauce.
The most commonly known Vietnamese rice paper rolls have prawns (see recipe below). However, you could think of it like a tortilla wrap and use whatever fresh vegetables, herbs, protein, and rice noodles or mung bean noodles that you happen to have on hand. For vegetables, I recommend using bean sprouts or julienned cucumber, carrots, bell peppers, cooked shiitake mushrooms, etc. Try adding slices of fresh mango! For protein, use strips of cooked chicken, pork, beef, tofu, or even Korean bulgogi (marinated and barbecued meat). I love making a simple Peking duck inspired rice noodle roll with shredded roasted chicken, julienned English cucumbers, shredded green onions, hoisin sauce, and sesame paste or tahini. This is a great way to transform leftovers into something completely different. The components of the rice noodle rolls are usually simple and even a bit bland, but they are delicious when paired with flavourful dipping sauces. I particularly like making these in the summer, because you don’t have to use the oven or stand over the stove.
Cooking with Alison 