CHINESE RICE ROLLS RECIPES RECIPES

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VIETNAMESE-STYLE RICE PAPER ROLLS RECIPE - CHINESE.FOOD.COM



Vietnamese-style Rice Paper Rolls Recipe - Chinese.Food.com image

Great little appetizer or finger food. Really tasty. Main reason I'm posting this delicious recipe is to thank Char for being such a sunshine.

Total Time 25 minutes

Prep Time 25 minutes

Yield 6 serving(s)

Number Of Ingredients 13

1 small cucumber, peeled and julienned
1 small carrot, peel and julienned
1/4 cup mint leaf
3 tablespoons pickled ginger, finely sliced (optional)
40 g baby dou miao or 40 g snow pea sprouts
1 bunch chives, cut in 9 cm lengths
10 g enoki mushrooms (the Japanese golden mushroom)
rice paper sheet (8cm X 22cm)
3 tablespoons freshly squeezed lime juice
3 tablespoons Thai fish sauce
1 clove garlic, crushed
2 small red chilies, finely sliced
1 tablespoon brown sugar or 1 tablespoon palm sugar

Steps:

  • Soften rice paper sheets by soaking in warm water.
  • When soft and pliable, remove and place on a clean cotton cloth.
  • Lay a small amount of the filling along the centre top of the rice paper.
  • Fold one side in towards the centre, then fold the bottom up towards the top.
  • Roll the wrap over towards the remaining side to make a neat roll.
  • Repeat the process until the rice paper and filling are used up.
  • Combine all dipping sauce ingredients into a bowl.
  • Serve with rice paper rolls.

Nutrition Facts : Calories 32.8, FatContent 0.2, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 716, CarbohydrateContent 7.6, FiberContent 0.9, SugarContent 4.7, ProteinContent 1.3

RAINBOW RICE PAPER ROLLS RECIPE | BBC GOOD FOOD



Rainbow rice paper rolls recipe | BBC Good Food image

Escape from a lunchtime sandwich rut with these rice paper rolls. Red cabbage and radishes add a lovely pop of colour, or try iceberg or Little Gem lettuce

Provided by Cassie Best

Categories     Lunch

Total Time 40 minutes

Prep Time 40 minutes

Yield Makes 12

Number Of Ingredients 14

50g fine vermicelli rice noodles
12 rice paper wraps
handful of mint or coriander leaves, or snipped chives (or a mixture)
200g cooked prawns , or cooked and shredded chicken
¼ cucumber , trimmed and finely sliced into matchsticks
1 carrot , trimmed and finely sliced into matchsticks
40g red cabbage , very finely sliced
small handful of radishes , trimmed and thinly sliced
½ mango , stoned, halved and finely sliced
2 tbsp sweet chilli sauce
1 tbsp tahini
1 tbsp low-salt soy sauce
1 tsp sesame oil , plus extra for drizzling
½ lime , juiced

Steps:

  • Soak the noodles in boiling water from the kettle, following pack instructions. Drain and rinse under cold running water to cool, then toss in a little sesame oil to stop them sticking together.
  • Next, make the dipping sauce by mixing all the ingredients together. Set aside.
  • Fill a wide, shallow dish a few centimetres deep with warm water. Working with one rice paper wrap at a time, soak it for a few seconds until it’s flexible, then lay it on a chopping board. Scatter some of the herbs down the centre, then top with a couple of prawns or a little bit of chicken, then some veg pieces and mango, and a small bundle of noodles. Try to keep the fillings in the centre, and don’t overfill. Tuck the ends of the wrap over the ingredients to slightly enclose them, then roll up from the sides, keeping everything as tight as you can. Put the finished rolls on a plate covered with a damp sheet of kitchen paper until you’re finished assembling all the rolls. Will keep in the fridge for up to 24 hrs. Serve with the sesame dipping sauce.

Nutrition Facts : Calories 85 calories, FatContent 1 grams fat, CarbohydrateContent 13 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 1 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.6 milligram of sodium

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