Name: Vietnamese rolls, cold
Yield: 8
Cuisine: cuisine
Ingredients: 200 gr. lean pork or chicken breast; 200 gr. of peeled prawns or prawns; 100 gr. rice noodles; 100 gr. grated carrot; 50 gr. bean sprouts; Vietnamese rice paper wafers

These spring rolls no fry, therefore healthier, are wrapped in a wafer of rice. The filling, which must be cooked before rolling them, is usually meat, prawns, noodles and vegetables. Rice paper is easy to find in Chinese grocery stores or in the international department store section.

Vietnamese rolls, cold

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These unfried spring rolls, therefore healthier, are delicious

Ángela

Kitchen: cuisine
Recipe type: incoming
Rations: 8

Total time:

Ingredients

200 gr. lean pork or chicken breast
200 gr. of peeled prawns or prawns
100 gr. rice noodles
100 gr. grated carrot
50 gr. bean sprouts
Vietnamese rice paper wafers

Preparation

We prepare the base ingredients such as meat and seafood. The prawns can be cooked in boiling water or sautéed with a little oil. The same goes for meat. We can even use the same water or oil from the prawns to cook the pork or chicken. If we opt for cooking, it is better to cut the meat into thin slices after cooking it.
We cook the rice noodles in boiling water for 3 or 4 minutes and drain them well.
To prepare the rolls, we have a large bowl filled with warm water. We dip a wafer of rice paper in the water for a few seconds to make it flexible. We put the sheet on the table, and put some meat, prawns, grated carrot, cooked noodles and bean sprouts on top. Roll up and close the roll by folding the ends inwards.
We can accompany the rolls with soy or peanut sauce.

Recipe inspired by the image of Myglobalchef

Recetín

Vietnamese rolls, cold