Juicy, bright and mouth-watering Vietnamese rice paper rolls with vegetables will appeal to connoisseurs of oriental cuisine, vegetarians and vegetable lovers.

Summary

Ingredients

• Rice paper – 4 pcs. (Cup)
• Carrots – 0.5 pcs.
• Bulgarian pepper – 0.5 pcs.
• Young white cabbage – 40 g
• Radish – 2 pcs. Prepare food for rice paper rolls with vegetables. Wash and peel the vegetables.
• Parsley – 2 sprigs
• Dill – 2 branches
• Green onion – 1 pc.
• Chili pepper – 0.5 pcs. or to taste
  *

For the sauce:

• Soy sauce – 3 tbsp
• Sesame oil – 2 tbsp
• Lemon (or lime) juice – 2 tbsp
• Rice vinegar – 1 teaspoon.
• Sesame seeds – 1 teaspoon
• Brown sugar – 1 teaspoon

Print Recipe Pin Recipe

Instructions

1. Prepare food for rice paper rolls with vegetables. Wash and peel the vegetables.
2. How to make vegetable spring rolls:
   Make a sauce using soy sauce, lemon juice, rice vinegar, brown sugar, sesame seeds, and sesame oil. Taste and add ingredients to your liking.
3. Cut vegetables into strips. Radishes and carrots can be grated on a Korean grater. Chop greens and chili.

   

4. Mix everything and sprinkle with a pinch of sesame seeds.
5. Pour boiled water into a wide plate. Dip rice paper into it for 10-15 seconds. Make sure that it does not turn into a “jellyfish” (it may stick together), let it remain slightly firm, it will come later. Keep in mind that warm water softens rice pancakes faster.
6. Place the rice paper on the wet wooden board.
7. Put vegetables on top.

   

8. We roll the rice pancake into a roll
9. We cut the resulting roll in half.
10. Vietnamese rolls with vegetables are ready. Serve them with cooked sauce.

Enjoy your meal!