Vietnamese food is often light and always fresh and tasty. On a recent city break I had the most FABULOUS Vietnamese food I’ve ever tasted. I could have just eaten and eaten and eaten. In fact, I pretty much did. One of my most favouritest Vietnamese foods ever are their rice paper rolls. There’s something about the texture that’s just delicious – light and stretchy and so perfect for wrapping up vegetable morsels and then dunking into soy sauce.
I wanted to make these as light as possible so I’ve ditched the noodles which are often in them (although do add some for a more substantial meal) and just used vegetables. I had carrots, spring onions and cucumber in so I used them, but I imagine beansprouts and lettuce would also fit the bill. Don’t leave out the mint – it makes this dish come alive.
Low Cal Vietnamese Vegetable Rolls
(makes 6 rolls)
6 x 20cm Vietnamese Rice Papers
half a cucumber, very thinly sliced
4 carrots, very thinly sliced
4 spring onions, very thinly sliced
6 mint leaves
soy sauce, for dipping
1. Prepare all the veg so that you can get going with assembling the rolls.
2. Take a rice paper and dunk it in a deep plate full of water for around 30 seconds until it softens. Lay it on another plate, fill with vegetables and wrap up.
4. Dunk in soy sauce, eat, dunk in soy sauce, eat 🙂