Vegan Vietnamese Rice Paper Rolls

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Vegan Vietnamese Rice Paper Rolls

Thanks to Meatless Mondays for publishing this recipe!

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These Vietnamese treats are filled with vermicelli, Chinese cabbage and bean sprouts and seasoned with lime, mint, chili and cilantro. A shallot miso dipping sauce provides the perfect balance to these light rice paper rolls with unexpectedly intense flavors. This recipe comes to us from Trudy of veggie.num.num.

Serves 6

For the dipping sauce:

  • 1 tablespoon water
  • 2 tablespoons sweet chilli sauce**
  • 1 tablespoons low-sodium soy sauce**
  • ½ shallot, finely diced
  • ½ tablespoon fresh mint, finely chopped
  • ½ tablespoon cilantro, finely chopped
  • 1 teaspoon miso paste**

To complete the rice paper rolls:

  • 4 ounces vermicelli, cooked according to instructions
  • 1 cup Chinese cabbage, shredded
  • ½ cup bean sprouts
  • 1 bell pepper, thinly sliced
  • ½ cup fresh mint leaves, finely chopped
  • ½ cup cilantro, finely chopped
  • 1 fresh red chili
  • Juice of 1 lime
  • 1 ½ tablespoons low-sodium soy sauce**
  • 1 ½ tablespoons sweet chili sauce**
  • 15-20 rice paper sheets**

*Found in Asian markets or the ethnic food or sauce sections of most grocery stores.

To make the dipping sauce:

In a medium bowl whisk together the water, chili sauce and soy sauce. Whisk in the shallot, mint, cilantro and miso paste until thoroughly combined.

To complete the rice paper rolls:

After the vermicelli noodles are cooked, drain and rinse well. Roughly chop the cooked noodles.

In a large bowl combine the chopped noodles, cabbage, sprouts, bell pepper, mint, cilantro and chili. Dress the veggie filling with the lime juice, soy sauce and sweet chili sauce. Toss until well mixed.

Soak one individual rice paper sheet in a large bowl of water for 15-30 seconds, or until just soft. Pat dry on a clean towel.

Place 2 tablespoons of filling inside the soaked rice paper roll. Fold in the edges and then roll them up firmly. The edges should seal neatly when pressed together with your fingers.

Repeat the rice paper roll soaking and filling process individually until all the rice paper sheets are used up.

Serve the rice paper rolls with dipping sauce on the side.

Enjoy~

By | 2016-12-26T22:16:34+00:00 July 15th, 2013|Food and Nourishment|0 Comments

About the Author:

Nirgunavathi Ananda
Nirgunavathi has studied yoga for 32 years in France, India and the U.S. She has studied Anusara Yoga with John Friend since 1998 and was licensed as an Anusara Yoga teacher in 2003. She is delighted to offer the Yoga Sutras and other life enhancing yogic themes in her playfully serious alignment based Anusara Yoga classes at Lake Center Yoga.