Rice Paper Rolls

Close-up of fresh spring rolls filled with rice noodles, lettuce, purple cabbage, and avocado, served with a side of soy sauce topped with sesame seeds.

Rice Paper Rolls are vibrant, healthy, and bursting with flavor! Featuring a blend of fresh tuna, crisp vegetables, and vermicelli noodles, all wrapped in a soft rice paper wrapper, they’re surprisingly easy to make. With a tangy dipping sauce to complement, these refreshing rolls are perfect for a quick meal, appetizer, or snack.

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Prep Time: 25

Total Time: 25

Course: Appetizer

Cuisine: Vietnamese

Keyword: rice paper rolls

Servings:

Calories: 266kcal

Author: Mandy Applegate | Hungry Cooks Kitchen

Ingredients

1 ¾ ounces vermicelli noodles
8 large rice paper rolls
5 ¼ ounces fresh tuna cut long strips
¼ cucumber cut into matchsticks
1 cup red cabbage shredded
½ cup sliced avocado
Sesame seeds to serve

For the sauce:

3 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 teaspoon sesame oil

Instructions

Soak the vermicelli noodles in boiling water until just tender. They should remain slightly firm, as they will continue softening.
1 ¾ ounces vermicelli noodles
Drain and cut the noodles into approximately 2-inch sections.
Fill a large bowl with warm water. Submerge one rice paper sheet for a few seconds until pliable but still slightly firm.
8 large rice paper rolls
Transfer to a flat surface or a damp kitchen towel. Layer the center of the rice paper with vermicelli noodles, tuna strips, avocado slices, cucumber matchsticks, and shredded red cabbage. Carefully fold in the sides, then roll tightly from the bottom up.
5 ¼ ounces fresh tuna, ¼ cucumber, 1 cup red cabbage, ½ cup sliced avocado
In a small bowl, mix soy sauce, rice wine vinegar, and sesame oil.
3 tablespoons soy sauce, 1 tablespoon rice wine vinegar, 1 teaspoon sesame oil
Sprinkle sesame seeds over the rolls for garnish.
Sesame seeds
Serve immediately with the dipping sauce.

Notes

- Wet Your Work Surface: Before you start, dampen your work surface. This prevents the rice paper from sticking and tearing as you roll.

- Don't Overfill: It's tempting to pack in as many fillings as possible, but overfilling can make the rolls tough to close and more likely to tear.

- Roll Tightly: After folding over the sides, roll as tightly as possible without tearing the rice paper. This helps the rolls hold together nicely.

- Keep Ingredients Fresh: Use the freshest ingredients you can find. Crisp vegetables and quality protein make a big difference in taste.

- Experiment with Flavors: Don't be afraid to add fresh herbs and other vegetables based on what's in season or what you enjoy. Mint, cilantro, and Thai basil add a nice freshness to each bite.

- Slice for Serving: For an elegant presentation, slice each roll diagonally in half before serving. This showcases the colorful fillings.

- Chill Before Serving: If you're not eating them immediately, keep the rolls under a damp cloth or in an airtight container in the fridge to keep them fresh.

- Other Proteins: If you can’t find fresh tuna, some other protein choices include shrimp, chicken, or tofu. These can be cooked and seasoned according to your taste preferences before being added to the rolls.

Storage Instructions

- Airtight Container: Place the rolls in an airtight container to prevent them from drying out. If they need to be stacked, separate layers with parchment paper.

- Refrigerate Immediately: Rice paper rolls are best enjoyed fresh but if you have leftovers, refrigerate them immediately. They will keep for about a day.

- Avoid Freezing: Freezing is not recommended for rice paper rolls as it will cause the rice paper to become brittle and fillings may become waterlogged upon thawing.

- Keep Them Moist: If the rolls start to dry out in the fridge, you can lightly brush them with water before serving, or cover them with a damp paper towel to add moisture back into the rice paper.

Nutrition

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