Light and Healthy Vietnamese Rice Paper Rolls Recipe

shrimp

🥗Healthier: tofu

💰Cheaper: cooked chicken

Tofu provides a plant-based option, while chicken is often more affordable.

rice vermicelli

🥗Healthier: zucchini noodles

💰Cheaper: cabbage strips

Zucchini noodles lower carbs, and cabbage strips are budget-friendly.

peanut sauce

🥗Healthier: sunflower seed butter

💰Cheaper: soy sauce

Sunflower seed butter is nut-free, and soy sauce is a cost-effective alternative.

mint leaves

🥗Healthier: cilantro

💰Cheaper: parsley

Cilantro offers a fresh flavor, while parsley is widely available.

Finely chop 1 stalk of lemongrass.

Chop 2 cloves of garlic and 1 chili.

Combine chopped lemongrass, garlic, and chili for the marinade.

Add 1 tablespoon of fish sauce to the marinade.

Add 1 teaspoon of palm sugar to the marinade.

Squeeze juice of 1 lime into the marinade for balance.

Prepare pickled purple carrot, daikon, and radish for the rolls.

Trim fat off flank steak strips and slice them in half for even cooking.

Rub the marinade into the flank steak strips, ensuring they are well coated.

Let the beef marinate for a short time or overnight if possible.

Heat a wok on high heat and oil the beef strips directly.

Sear the beef strips in the wok for about 30 seconds on each side until charred.

Dip rice paper in hot water for about 1 minute until softened.

Layer lettuce, pickled vegetables, rice vermicelli, and mint leaves onto the softened rice paper.

Roll the rice paper over the filling, tucking in the sides tightly as you go.

Continue rolling until the summer roll is fully wrapped and tight.

Slice the summer roll in half to reveal the filling.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens