3 Rice Paper Roll Recipes for Breakfast
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Recipes in this Video
5 recipes
Ingredients
- ●8 rice paper wrappers
- ●1 cup cooked crab meat
- ●1 cup vermicelli noodles, cooked
- ●1 cup lettuce leaves, shredded
- ●1/2 cup cucumber, julienned
- ●1/2 cup carrots, julienned
- ●1/4 cup fresh mint leaves
- ●1/4 cup fresh cilantro leaves
- ●1/4 cup hoisin sauce (for dipping)
- ●1/4 cup peanut sauce (for dipping)
Instructions
- 1Fill a shallow dish with warm water.
- 2Dip one rice paper wrapper into the warm water for about 10-15 seconds until it softens.
- 3Lay the softened wrapper on a clean surface.
- 4In the center of the wrapper, place a small amount of crab meat, vermicelli noodles, lettuce, cucumber, carrots, mint, and cilantro.
- 5Fold the sides of the wrapper over the filling, then roll it tightly from the bottom to the top.
- 6Repeat the process with the remaining wrappers and filling ingredients.
- 7Serve the summer rolls with hoisin sauce and peanut sauce for dipping.
Equipment
shallow dishclean surfaceknifecutting board
Ingredients
- ●8 rice paper wrappers
- ●2 large eggs
- ●1 cup lettuce, shredded
- ●1/2 cup carrots, julienned
- ●1/2 cup cucumber, julienned
- ●1/4 cup fresh mint leaves
- ●1/4 cup fresh cilantro leaves
- ●1/4 cup peanut sauce (for dipping)
- ●1/2 tsp salt
- ●1/2 tsp pepper
Instructions
- 1In a small pot, bring water to a boil and gently add the eggs. Boil for about 8-10 minutes for hard-boiled eggs.
- 2Once cooked, remove the eggs and place them in cold water to cool. Peel and slice them into quarters.
- 3Prepare a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it softens.
- 4Lay the softened rice paper on a clean surface. Place a small amount of lettuce, carrots, cucumber, mint, cilantro, and a quarter of an egg in the center of the wrapper.
- 5Fold the sides of the rice paper over the filling, then roll it tightly from the bottom to the top to form a roll.
- 6Repeat the process with the remaining rice paper wrappers and filling ingredients.
- 7Serve the summer rolls with peanut sauce for dipping.
Equipment
small potshallow dishclean surface for rolling
Ingredients
- ●1 cup sushi rice
- ●1 1/4 cups water
- ●4 sheets nori (seaweed)
- ●1 can (5 oz) tuna, drained
- ●1 avocado, sliced
- ●1 cucumber, julienned
- ●1/4 cup mayonnaise
- ●1 tbsp soy sauce
- ●1 tsp sesame oil
- ●1/2 tsp wasabi (optional)
- ●1/4 cup fresh cilantro leaves
Instructions
- 1Rinse the sushi rice under cold water until the water runs clear.
- 2In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until the water is absorbed.
- 3Remove from heat and let the rice sit, covered, for 10 minutes. Fluff with a fork and let cool slightly.
- 4In a bowl, mix the drained tuna with mayonnaise, soy sauce, sesame oil, and wasabi (if using).
- 5Place a bamboo sushi mat on a clean surface and lay a sheet of nori on top, shiny side down.
- 6Wet your hands to prevent sticking, then take a handful of sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top.
- 7Arrange a line of the tuna mixture, avocado slices, cucumber, and cilantro across the center of the rice.
- 8Using the bamboo mat, carefully roll the sushi away from you, pressing gently to form a tight roll. Seal the edge with a little water.
- 9Repeat with the remaining nori sheets and filling ingredients.
- 10Once all rolls are made, slice each roll into 6-8 pieces with a sharp knife. Serve with soy sauce for dipping.
Equipment
medium saucepanbamboo sushi matsharp knifemixing bowlmeasuring cupsmeasuring spoons
Ingredients
- ●1/2 cup fish sauce
- ●1/2 cup water
- ●1/4 cup sugar
- ●2 tablespoons lime juice
- ●2 cloves garlic, minced
- ●1 small chili pepper, finely chopped (optional)
- ●1/4 cup shredded carrots (optional)
Instructions
- 1In a bowl, combine the fish sauce and water.
- 2Add the sugar to the mixture and stir until it is completely dissolved.
- 3Stir in the lime juice to add acidity.
- 4Add the minced garlic and mix well.
- 5If using, add the finely chopped chili pepper for heat.
- 6For added texture and flavor, mix in the shredded carrots.
- 7Taste the sauce and adjust the sweetness or acidity as needed by adding more sugar or lime juice.
- 8Let the sauce sit for at least 10 minutes to allow the flavors to meld before serving.
Equipment
mixing bowlwhisk
veganplant-basedgluten-freenut-freesoy-free
Đồ Chua is a traditional Vietnamese pickled vegetable dish often served as a side or condiment, particularly with bánh mì sandwiches.
Ingredients
- ●2 medium carrots, julienned
- ●1 medium daikon radish, julienned
- ●1 cup water
- ●1 cup rice vinegar
- ●1/2 cup sugar
- ●1 tsp salt
- ●1/2 tsp crushed red pepper flakes (optional)
Instructions
- 1In a medium saucepan, combine water, rice vinegar, sugar, and salt. Heat over medium heat until the sugar and salt dissolve completely.
- 2Remove the saucepan from heat and let the pickling liquid cool to room temperature.
- 3In a clean glass jar, layer the julienned carrots and daikon radish.
- 4If using, sprinkle the crushed red pepper flakes over the vegetables in the jar.
- 5Pour the cooled pickling liquid over the vegetables, ensuring they are fully submerged.
- 6Seal the jar tightly and refrigerate for at least 1 hour before serving, preferably overnight for best flavor.
- 7Serve as a side dish or condiment with your favorite meals.
Equipment
medium saucepanglass jarcutting boardknife
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