Ingredients
Scale
- 100 grams rice noodles (vermicelli)
- 12 rice paper wrappers
- Chopped vegetables (like peppers, carrots, and cucumber)
- Fresh herbs (mint and coriander)
- Optional protein: chicken or beef
- 2 tsp rice apple vinegar
- Juice of 1/2 lime
- 1 tsp sugar
- 1 garlic clove (finely chopped)
- Optional: chili flakes or a finely chopped chili
- 2 TBSP sweet chilli sauce
Instructions
- Cook the rice noodles according to package instructions; drain and rinse under cold water.
- Prepare vegetables by slicing them into thin strips and finely chop the herbs.
- For the dipping sauce, whisk together fish sauce, rice apple vinegar, lime juice, sugar, garlic, and optional chili flakes until combined.
- Soften each rice paper wrapper in warm water for about 10-15 seconds until pliable.
- Assemble the rolls by placing noodles, veggies, and protein in the center of the wrapper; fold sides over and roll tightly.
- Serve on a platter with your choice of dipping sauces.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Rolling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 2g
- Sodium: 150mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg