Rice paper rolls are easy to make, healthy and yummy to eat. We can customize whatever we like in the filling. It is best for light lunch, snack or lunch box.
Preparation Time: 30 minutes, including the wrapping time
Cooking Time: 3-5 minutes
Makes: 8-10 servings
Ingredients 1 packet round rice paper sheets
50g rice vermicelli noodles
1 carrot, peeled and chopped into strips
1-2 avocados, peeled, chopped into wedges
200-300g thin smoked salmon slices
Rice paper rolls dipping sauce
Prepare cooked vermicelli. Soak vermicelli noodles in boiling water for 3-5 minutes. Drain and allow to cool.
Cut into shorter lengths.
Prepare a large bowl and fill with warm water.
Wrap the paper rolls.
Firstly, soak a sheet of rice paper in warm water for about 10-20 seconds, at most 30 seconds.
Remove Immediately. Place 1-2 salmon slices, some cooked vermicelli noodles, carrot strips, a avocado wedge and a vietnamese mint leaf (optional) along the edge, but leave some room to cover the ingredients.
Fold over until all ingredients are covered.
Fold right and left sides. Then roll up firmly to complete.
Repeat the wrapping steps with remaining ingredients and sheets.
Serve warm or cool with a small bowl of rice paper rolls dipping sauce.
Add a few drops of coconut cream in the warm water for soaking sheets, the wrapped rolls won't be too sticky to each other.
As soon as you open the avocado, add a few drops of fresh lemon juice to prevent it from being oxidized.