Bánh Tráng Cuốn (Crispy Rice Paper Rolls)
Golden, crispy rice paper rolled into tubes and served with a sweet and salty dipping sauce. A simple Vietnamese vegetarian street snack that's crunchy, addictive, and ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 315
- Protein
- 1g
Ingredients
- 12 sheets dried rice paper sheets (bánh tráng nướng)
- 2 cups neutral oil for frying
- 3 tablespoons fish sauce
- 2 tablespoons sugar
- 2 tablespoons lime juice
- ¼ cup water
Instructions
- 1
Whisk the fish sauce, sugar, lime juice, and water together in a small bowl until the sugar dissolves completely, about 30 seconds. Set the bowl aside on the counter — this is your dipping sauce.
- 2
Fill a medium saucepan or wok with 2 cups of neutral oil and heat it over medium-high heat until it shimmers and a wooden spoon handle dipped in briefly produces tiny bubbles, about 3–4 minutes.
- 3
Hold one rice paper sheet flat with both hands over the hot oil, then dip it halfway into the oil and immediately pull it straight back out — the wet paper will sizzle and immediately harden and turn golden.
- 4
Lay the half-cooked sheet on a clean cutting board, fold the dry half over the fried half to create a double layer, then roll it tightly from left to right into a tube about 3 inches long.
- 5
Slide the finished roll onto a paper-towel-lined plate and repeat the dipping, folding, and rolling with the remaining 11 sheets, working one sheet at a time.
- 6
Arrange all 12 rolls on a serving plate, place the bowl of dipping sauce next to them, and serve immediately while the rolls are still warm and crunchy.
Tools you’ll need
- small mixing bowl
- whisk
- medium saucepan or wok (3-quart minimum)
- wooden spoon or chopsticks
- clean cutting board
- paper towels
- serving plate
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