Vietnamese Rice Paper Rolls with Crispy Pancakes
Fresh rice paper rolls filled with crispy yellow pancakes, crunchy veggies, and herbs, served with a spicy sesame dipping sauce. A quick, vibrant meal.
- Total time
- 20 min
- Servings
- 2
- Calories
- 350
- Protein
- 8g
Ingredients
- 8 sheets rice paper wrappers
- 4 pieces crispy yellow pancakes (pre-made or from mix)
- 4 leaves lettuce
- 1 medium cucumber
- 1 medium carrot
- ½ cup dipping sauce (with chili and sesame seeds)
Instructions
- 1
Slice the 4 crispy pancakes into thin strips. Cut the 1 cucumber and 1 carrot into matchsticks, and shred the 4 lettuce leaves into ribbons.
- 2
Fill a wide bowl with warm water. Dip 1 rice paper wrapper for 5 seconds until pliable, then lay it flat on a clean surface.
- 3
Place a few lettuce ribbons, pancake strips, cucumber and carrot sticks, and a few mint leaves (if you have them) in a line across the wrapper.
- 4
Fold the sides over the filling, then roll tightly from the bottom to seal. Repeat with the remaining wrappers and filling.
- 5
Serve the rolls with the 1/2 cup dipping sauce for dunking.
Tools you’ll need
- wide bowl
- clean work surface
- knife
- cutting board
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