Vietnamese Vegetable Rolls

A great snack for all lovers of fresh vegetable dishes.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 180 g Carrot, fresh

  • 300 g Green, raw

  • 150 g Cabbage, Chinese (pak-choi), fresh

  • 2 teaspoons Fish sauce

  • 2 teaspoons Sugar, brown

  • 1 spoon Juice, lime

  • 4 twig Mint

  • 120 g Dough, wonton

Steps

  1. Peel and wash the carrot and celery (peel the carrot if necessary) and cut into thin strips. Clean and wash the Chinese cabbage and cut into narrow slices. In a small bowl, mix the carrot, celery, Chinese cabbage, fish sauce, sugar, and lime juice. Let the well-mixed ingredients sit for 20 minutes to allow the flavors to blend. Rinse the mint sprigs under running water and dry with kitchen towels.

  2. Pour a little warm water into a larger bowl. Dip each rice paper sheet separately into the warm water (for 30 to 40 seconds) until it becomes pliable, then place it on a clean work surface. Place one heaped tablespoon of the vegetable mixture in the center, and arrange a few mint leaves on top of the vegetables (2 to 3). Make sure to leave about 1.5 cm of empty space on the sides. Flatten the filling slightly with pressure and start rolling carefully. First, fold the sides inward, then start rolling tightly upward with the bottom part. Repeat the process until all the rice paper sheets and vegetables are used.

  3. Place the rolls on a plate and sprinkle them with a little water or cover them with a damp cloth or plastic wrap. Store them in the refrigerator until ready to use.

  4. At the appropriate time, arrange the rolls on plates and serve with a dipping sauce.

Nutrition Information (Per 100g)

  • Calories: 22.45 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 3.87 g
    • Sugars: 1.7 g
  • Protein: 0.15 g
  • Fiber: 1.08 g

Advice

Rice paper sheets can be purchased in supermarkets on the Asian food shelves. For a spicier taste, add half a chili, sliced very thinly. If the rice paper sheets are not moistened, they quickly become brittle, so they should be frequently sprinkled with water during preparation. However, the rice paper sheets should not be completely soft, as they become sticky and can stick together.