Vietnamese egg paper rolls

Vietnamese egg rice paper rolls are so delicious that they are healthy and very easy to make. The rice papers are softened when dipped in warm water or cold water, just for few seconds and used as wrappers for our tasty, crunchy and delicious egg rice paper roll. The egg rice paper roll is filled with soft rice noodles, crunchy vegetables and lots of herbs, which makes it very healthy Vietnamese paper roll. They are plain to taste but when dipped in the spicy peanut or fish sauce or soya sauce or any sauce, gives a very good taste and is great for appetizer in hot summers or as a light snack.

Rice paper sheets are filled with lettuce, cucumber, carrot, cooked egg omelette, herbs like Cilantro, mint and Thai basil add freshness and the crunchy peanuts or sesame seeds add more taste and crunchiness to the egg roll and sweet-salty-spicy-sour dipping sauce adds more taste and flavour to Vietnamese rice paper roll. You can stuff anything in the rice paper roll as per your taste. I have used home-made Szechwan sauce, home-made nam prik poa, peanut sauce, and my chilli paneer in the stuffing, all were tasty and delicious.

Ingredients

  1. Eggs (for the omelette) - 2 or 3
  2. Cooked rice vermicelli noodles - 1 cup
  3. Round rice paper sheets (16 cm or 6" diameter) - 10 to 12
  4. Fresh mint leaves - 1/4 cup
  5. Fresh Thai basil leaves - 1/4 cup
  6. Fresh coriander leaves - 1/4 cup
  7. Medium cucumber (peeled, deseeded and cut into matchsticks) - 1
  8. Small head of iceberg lettuce (washed and torn into strips) - 1

    9. For additional taste

  9. Roasted peanuts – 1/4 cup
  10. Roasted Sesame seeds – 3 tbsp
  11. Nam prik pao - as per requirement
  12. Szechwan sauce - as per requirement
  13. Peanut sauce - as per requirement

Method

  1. Cut cucumber and carrot as match sticks, roast sesame seeds and peanuts on a dry pan and keep it aside, keep the herbs ready.
  2. Cook rice vermicelli according to packet instructions. Drain and set aside to cool.
  3. Using a large non-stick frying pan, make a thin omelette with the eggs, lightly seasoned with a pinch of salt. Allow omelette to cool before cutting it into strips.
  4. Fill a large shallow bowl with warm water. Dip one wrapper into the water for 11 seconds or until soften. The sheet may curl at the edges so try to flip it with your fingers when it does this. Gently remove sheet from water and drain on paper towel.
  5. Place sheet on a clean work surface or a plate.
  6. Lay one wrapper on the bench and place one or two pieces of sliced omelette, top layered with carrot sticks, cucumber sticks and few handful of noodles, basil, mint, and coriander leaves leaving about 5cm of the wrapper uncovered on each side. Rice paper is transparent, so place the thing first, which you want to be seen first.
  7. In the other, noodles first, omelette, peanut suace, peanuts, and sesame seeds.
  8. In the other roll, herbs, omelette, noodles, Szechwan sauce and other ingredients.
  9. In another roll, I have used the nam prik pao sauce.
  10. Fold the bottom end of the rice paper over the top of the mixture and then roll into a cylinder.
  11. Fold in uncovered sides of wrapper and then tightly roll to enclose the filling.
  12. Repeat until all ingredients are used. I have also used prawns as one of fillings in a few rolls.
  13. Turn the roll so that the closing part faces down and the row of omelette faces up. Place it on a serving plate cover with plastic wrap. Repeat with the remaining wrappers and fillings. Leave some space between each summer roll on the sheet so they don’t stick together.
  14. If not serving immediately, keep the summer rolls tightly covered with plastic wrap at room temperature for up to 2 hours.
  15. Serve Vietnamese egg paper rolls with the peanut sauce or any dipping sauce.

    16. Dipping Sauce

    Ingredients

  16. Dark soya sauce – 2tsp
  17. Lemon or lime juice – 11/2tbsp to 2tbsp
  18. Onion or shallots – 1tbsp
  19. Carrot – 1tbsp
  20. Cucumber – 1tbsp
  21. Red chilli – 1tsp
  22. Sugar – 1/2tsp

    23. Method

  23. Mix soya sauce, sugar, lime juice until sugar is dissolved, add other ingredients, you can add little water to dilute.

Notes

  1. Soak rice paper one at a time, fill the stuffing , roll and keep it aside then soak another rice paper.
  2. After soaking, handle rice paper carefully as it can tear or damage.
  3. Rice paper is transparent, so place the thing first, which you want to be seen first.

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