Skip to main content

Vietnamese Rolls



I was doing a stock take of my pantry when a round pack of 'something' caught my eye.  Goodness, I had completely forgotten all about the pack of Vietnamese rice paper that I brought back from my previous trip to Perth in December.   A quick check on the date ..... Best before 30 th September 2013, saved!

















Amongst the food from the Asean countries, Vietnamese food is my favourite as I find it to be light and less oil.  There's no recipe for these yummy, chewy rolls. Wrap them up with whatever you fancy and concot your own desired sauce to dip in.  I made a chilli sauce as well as a peanut butter sauce.

Ingredients

Rice vermicelli - soaked in water to soften, cooked in boiling water, water drained off
Prawns - steamed and sliced into 2
Cucumber - discard the seeds and cut into strips
Carrot - peeled and cut into strips
Lettuce

Peanut butter sauce
1 Tbsp lime juice, 1 Tbsp sugar  (mix and stir till sugar dissolved)
1 Tbsp sesame oil, 1 Tbsp peanut butter
1/2 tsp light soya sauce,  1.1/2 Tbsp water  (or more)
Lightly toasted sesame seeds

Chilli sauce
2 tsp lime juice,  2 tsp sugar (mix and stir till sugar dissolved)
3 tsp chilli sauce, 1.1/2 Tbsp water (or more)
Lightly toasted sesame seeds


I'm submitting this post to Recipe Box # 8 hosted by Bizzy Bakes.



Labels:

Comments

  1. UnknownJuly 30, 2012 at 10:25 PM

    Very nice and neat way of wrapping.

    ReplyDelete
  2. CharmaineJuly 31, 2012 at 7:38 AM

    Perfect timing. I was given two packs of rice paper sheets last week, planning to make these on the weekend.

    ReplyDelete
  3. Yummy BakesJuly 31, 2012 at 9:09 AM

    I love this - you wrap it so neatly.

    ReplyDelete
    Replies
    1. Sokehah cheahJuly 31, 2012 at 3:44 PM

      Yes, I never fail to have this whenever I have Viet food, it's light and refreshing.

      Delete
  4. AnonymousJuly 31, 2012 at 12:10 PM

    It is so yummy and easy!

    ReplyDelete
    Replies
    1. Sokehah cheahJuly 31, 2012 at 3:45 PM

      Yes, very easy and not filling! Thanks for visiting!

      Delete
  5. Mich - Piece of CakeJuly 31, 2012 at 1:30 PM

    Hi I really love this, light healthy and delicious. Hope I can find the rice paper to be able to make it...

    ReplyDelete
    Replies
    1. Sokehah cheahJuly 31, 2012 at 3:46 PM

      I think you should be able to get this in S'pore.

      Delete
  6. Sonia ~ Nasi Lemak LoverJuly 31, 2012 at 6:51 PM

    I love Vietnamese spring rolls too, less oily and healthy.

    ReplyDelete
  7. Baking DiaryJuly 31, 2012 at 7:35 PM

    I love vietnamese food too and had tried this in a restaurant...they were delicious! Your version looks just as good as theirs!

    ReplyDelete
    Replies
    1. Sokehah cheahAugust 1, 2012 at 5:24 PM

      Oh, thanks so much for the compliment, Jeannie!

      Delete
  8. PHAugust 1, 2012 at 8:29 AM

    I really like Vietnamese rolls and haven't eaten them for quite some time. Do you know where to buy the rice paper? I can't seem to find at the supermarket in KL or PJ.

    ReplyDelete
    Replies
    1. Sokehah cheahAugust 1, 2012 at 5:25 PM

      I really have no idea. I'm from Ipoh. Perhaps the KL bloggers may be able to help.

      Delete
  9. lenaAugust 1, 2012 at 8:11 PM

    hi cheah, your prawns sure caught my attention here! it was a very long time since i had one..you know at the one and only vietnamese rest in ipoh..it was not very nice then..not sure now but the dipping sauce was good, so it was better !

    ReplyDelete
    Replies
    1. Sokehah cheahAugust 2, 2012 at 1:07 AM

      I did ask them about the rice paper. They said it's imported from Vietnam and not available in Ipoh. Their rice paper is much smaller so you can't really wrap neatly. I like their sauce too, perhaps it had Hoisin sauce added in.

      Delete
  10. Biren @ Roti n RiceAugust 2, 2012 at 9:27 PM

    Your Vietnamese rolls look so delicious and refreshing. They are perfect for a light lunch.

    ReplyDelete
  11. AliceAugust 4, 2012 at 12:31 AM

    i love this
    thks for sharing the recipe, Cheah :)

    ReplyDelete
  12. hobby baker KellyAugust 5, 2012 at 2:09 AM

    So pretty! My husband would be over the moon if I made these for him. I'll have to make a trip to our local market that might carry the papers. Thanks for sharing!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence.  Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of  Kai Chai Paeng.  However,  I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.
24 comments
Read on for the Recipe

Braised Pork Ribs with Yam & Wood ear fungus

I bought this yam/taro from a wet market and the lady assured me that her yams are creamy when cooked.  She cut off a very small piece to justify her statement and true enough I saw some powdery substance on the knife.  It can be very frustrating when you end up getting a yam that's firm even when cooked for yams have a hardy taste with a minimal amount of sweetness.  But if you pair it up with some meat and fermented bean curd, the dish will be transformed into a tasty delicacy. Recipe for Braised Pork Ribs with Yam & Wood Ear Fungus Ingredients 750 gm Yam/Taro, peeled and cut into chunks 450 gm pork ribs, marinated with some seasalt 30 gm wood ear fungus, soaked, stemmed and cut into strips 2 pieces fermented beancurd (Nam Yue), mashed with some water 1 small knob ginger, smashed 5 cups water or more 1/2  tsp  dark soya sauce Salt and sugar to taste 2 tsp Shaoxing wine Method In a wok, saute th...
28 comments
Read more