Vietnamese Rice Paper Rolls

Rice paper (round) – 4
For Filling:
Grated Carrot – ½ cup
Cucumber – ½ cup (cut into inch long thin pieces) 
Capsicum – 1/3 cup (cut into inch long thin pieces) 
Spring onion – 1 (finely chopped) 
Coriander leaves – 2 tablespoons 
(finely chopped)
Peanuts – ¼ cup
Soy sauce – 2 tablespoons
Ginger – ½ inch piece (finely chopped) 
Salt – a pinch

Makes: 4 rolls

  1. Add grated carrots, chopped cucumber, chopped capsicum, chopped spring onion & chopped corriander to a wide bowl.
  2. Add in the peanuts, soy sauce, finely chopped ginger & salt,
  3. Combine well and keep aside. Filling is ready.
  4. Take warm water in a big bowl.
  5. Dip one rice paper at a time, dip in warm water and wait for about 20 seconds.
  6. Remove the soaked rice paper with care and place onto a plate.
  7. Place the filling (in a rectangular shape approx.) above 3 cms from bottom.
  8. Fold up the and then fold in both the sides.
  9. Roll up and place on a plate.
  10. Repeat the same with the remaining rice papers.
  11. Serve rolls with dipping sauce. 
Recipe for Dipping Sauce:
Garlic – 1
Green chilli – 1
Soy sauce – 2 tablespoons
Lemon juice – 1 tablespoons (approx from ½ of a lemon) 
Brown sugar – 1½ tablespoons
Water – 1½ tablespoons 

Makes: 1 cup

  1. Finely chop garlic and green chilli.
  2. Add brown sugar and water to a cup & stir with a spoon until sugar completely dissolves.
  3. Add in the rest of the ingredients, mix well and dipping sauce is ready.

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