VIETNAMESE STYLE RICE PAPER ROLLS – No cooking

The Cypress Times ^ | 10/15/2009 | Chrissy Siggee

[Patriot1259]

12 unbroken rice sheets (approx 8 inch diameter) 1 cup washed and chopped Vietnamese mint 4 large carrots – peeled and finely shredded 1 piece ginger (approx 2 inch) grated ½ cup gluten free soy sauce 3 or 4 radishes – topped and finely shredded 2 tablespoons sesame seeds 12 large washed spinach leaves

[Nachum]

Wow. This sounds soooo good.

[Viking2002]

Vietnamese isn't bad. But, Google 'Thai Spring Rolls' and see wazzup. Thai food rocks!!!!!

[Rocko]

Thanks. Facebook worthy.

[ChildOfThe60s]

One of my favorites. I’ve not been successful in making them at home. I just can’t get the rice paper right.

But that’s OK. Louisville has some very good Viet restaurants and I like Viet food anyway.

[fso301]

What about the dipping sauce?

[NotThere]

I’ve had them with a shrimp filling - absolutely delicious!

[massatoosits]

I have been making variations of the roll at home for years now. Trick with the rice paper is a quick dip and flip in really warm water, then two minimum as wraps. Love to use a modified version of shaking beef with pork loin instead, which I dice for filling. Nuoc cham also home made with fish sauce and fresh lime for dipping. Nothing better! Don't forget the fresh mint, or any of the many other aromatic greens. Also romaine leaves!