Vietnamese Travel Paper Rolls

Vietnamese Travel Paper Rolls


  1. 8 small rice paper cakes
  2. 60g rice vermicelli
  3. 8 Fry’s breaded shrimp family, lightly fried
  4. 1 tablespoon chopped basil
  5. 3 tablespoons chopped mint leaves
  6. 3 tablespoons chopped coriander
  7. 1 thinly sliced carrot (julienne)
  8. 2 lettuce leaves, chopped
  9. 2 avocados, sliced
  10. 3 tablespoons hoisin sauce
  11. 1 teaspoon finely chopped roasted peanuts


  • Boil the rice noodles for 3-5 minutes.
  • Rinse thoroughly with cold water and drain leave well so they don’t stick together.
  • Fill a large bowl with warm water.
  • Dip a paste in Let the water soften for a few seconds (1 to 3 seconds).
  • Spread the wrap on the plate and place 2 halves of “prawns” de fry, a handful of pasta, basil on top , mint, coriander, lettuce, carrots in the middle and leave a few cm of dough free on each side.
  • Place the avocado slices on top.
  • Fold in uncovered sides of casing, then roll up tightly to enclose filling.

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  • Repeat!
  • < ul> < li>Sauce : Mix the hoisin sauce and peanuts.

    • Rou serve rice paper water with hoisi n-Peanut Dip.
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