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VIETNAMESE NOODLE ROLLS

INGREDIENTS

  • 3 1/2 ounces thin dried rice noodles (also called rice vermicelli)
  • 1/4 English cucumber, unpeeled
  • 1/2 large carrot, peeled
  • Ten 8 1/2-in. rice-paper wrappers (bánh tráng)
  • 5 red lettuce leaves, torn in half crosswise
  • 1/2 Granny Smith apple, peeled, cored, and very thinly sliced lengthwise
  • 30 mint leaves (about 1/4 cup)
  • 40 cilantro leaves (about 1/4 cup)
  • About 1/2 cup canned french-fried onions

COOKING DIRECTIONS

Put noodles in a large bowl and cover with just-boiling water. Let noodles sit until tender, 5 to 8 minutes.

Meanwhile, cut cucumber and carrot into 4-in.lengths and then into matchsticks, using a mandoline* or other hand-held slicer, to yield 1/2 cup matchsticks of each (or cut cucumber into matchsticks with a knife and coarsely shred carrots).

Drain noodles and rinse with cold water. Spread noodles out on a baking sheet lined with a kitchen towel. Pat dry.

Divide noodles into 2 long “logs,” then cut with scissors to total 10 equal portions.

Set out all ingredients except the sesame sauce near a work surface.

Pour very hot tap water into a large shallow bowl such as a pie plate.

Submerge 1 rice-paper wrapper until moistened and softened slightly but not completely pliable (it will continue to soften as you work with it).

Lay wrapper on work surface and put 1/2 lettuce leaf in center.

Mound 1 portion of noodles on lettuce followed by about one-tenth of the cucumber, carrot, and apple slices; 3 mint leaves; 4 cilantro leaves; and a sprinkling of onions.

Arrange ingredients into a rectangle about 4 in. long. Fold paper over short ends of filling, then roll up tightly from a long side.

Repeat to make remaining rolls. Serve with sesame sauce.
*Find at cookware stores.
Note: Nutritional analysis is per serving.

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