Vietnamese Vegetable Rolls

Elegant rolls made from rice paper with crispy vegetables, tender noodles, and aromatic herbs. Served with a spicy sauce made from fish sauce and lime—a true taste of Vietnamese street food.

Ingredients

• 100 g Rice paper
• 50 g Rice noodles
• 1 pcs Chicken breast
• 1 pcs Carrot
• 1 pcs Cucumber
• 1 pcs Red bell pepper
• Lettuce
• bunch Cilantro
• bunch Mint
• 4 tbsp Fish sauce
• 2 tbsp Rice vinegar
• Lime
• 1 pcs Red chili pepper

Instructions

1. Soak the rice paper according to package instructions or dip in boiling water for 30 seconds. Remove and let cool on paper towels.
2. Soak the rice noodles according to package instructions, then drain in a colander and cut into strips 2 cm long.
3. Lay the rice paper on a board. About one-third from the edge, arrange the rice noodles, chicken, all vegetables, and herb leaves, leaving 1 cm along the edges. Fold the side edges inward and roll the wrap tightly into a cigar shape. Store in the refrigerator, covered with a damp towel, for up to 24 hours.
4. Mix the fish sauce, rice vinegar, lime juice, and chopped chili pepper. Pour into a sauce bowl.
5. When serving, place the rolls on a plate with fresh lettuce leaves and herb sprigs. Wrap each roll with a lettuce leaf and a sprig of mint or cilantro and dip in sauce before eating.