Vietnamese Salad wraps with a Thai curry dipping sauce

Vietnamese Salad rolls

These are Vietnamese rice paper wraps, filled with bright, fresh flavours of crunchy salad vegetables and served with a Thai green curry and coconut dipping sauce. Once set up, takes minutes to assemble

First, what are the Vietnamese rice papers ?

Spring roll wrappers are used in both Vietnamese and Thai cuisine for preparing fresh or fried spring rolls. The rice paper consists of edible ultra thin sheets of paper rolled out from a mixture of water, rice and tapioca flour and salt to taste. Traditionally used in Vietnamese cooking.

They are available at large supermarkets (and Amazon) for around £2.80 for approx 40 wraps. All natural, and dry so they last forever in your pantry.

Now to make the raw vegetable rolls with a spicy Thai green curry and coconut dipping sauce.

Make the dipping sauce simply by adding 2 tablespoons of coconut cream with 2 teaspoons of green This curry past and mix together – Place in a bowl for later dipping!

Next prepare all the salad vegetables, I had a red pepper, cucumber, beansprouts, red cabbage, a carrot and fresh coriander, but you could use any salad vegetable you have lying around such as watercress, spring onions, spinach, sprout seeds.

Slice or peel all the vegetables and finely chop the coriander and line them up ready to wrap.

Next set up the production line where you have a large bowl of water large enough to dip the rice paper sheets and the vegetables ready to place on the wraps and a large chopping board to make the wraps.

Take one sheet of rice paper and dip it in the water completely move it around and take it out and shake the excess off.

Now working quickly, place the rice paper on the chopping board and place a some of each vegetable in the centre of the rice paper leaving a decent edge on the top and sides and more on the bottom (enough to bring up over the vegetables and finally sprinkle some coriander on top.

Bring the bottom of the rice paper up and wrap it over the vegetables. Next bring both sides up and over the top of the vegetables over the bottom bit you have just wrapped up. Now holding everything together, roll the vegetables up on the remaining rice paper and place onto a plate with the seam underneath. Now repeat until all the vegetables are used up.

Serve immediately with the dipping sauce.

Vietnamese salad rolls
Print Recipe
5 from 1 vote

Vietnamese Salad rolls a with a Thai curry dipping sauce

These are Vietnamese rice paper wraps, filled with bright, fresh flavours of crunchy salad vegetables and served with a Thai green curry and coconut dipping sauce. Once set up, takes minutes to assemble
Prep Time15 mins
Total Time15 mins
Course: Snack
Cuisine: Vietnamese
Servings: 6 rolls
Calories: 94kcal

Equipment

Ingredients

  • 2 tbsp coconut cream
  • 2 tsp green Thai curry paste
  • 1 red pepper
  • 1 carrot
  • 100 g red cabbage
  • 50 g bean sprouts
  • 30 g coriander
  • 100 g cucumber
  • 6 Vietnamese Rice Paper

Method

  • Make the dipping sauce simply by adding 2 tablespoons of coconut cream with 2 teaspoons of green Thai curry paste and mix together – Place in a bowl for later dipping
  • Next prepare all the salad vegetables, I had a red pepper, cucumber, beansprouts, red cabbage, a carrot and fresh coriander, but you could use any salad vegetable you have lying around such as watercress, spring onions, spinach, sprouting seeds or radishes.
  • Slice or peel all the vegetables to be around the same size and finely chop the coriander and line them up ready to wrap.
  • Next set up the production line where you have a large bowl of water large enough to dip the rice paper sheets and the vegetables ready to place on the wraps and a large chopping board to make the wraps.
  • Take one sheet of rice paper and dip it in the water completely, move it around for a few seconds and take it out and shake the excess off.
  • Now working quickly, place the rice paper on the chopping board and place a some of each vegetable in the centre of the rice paper leaving a decent edge on the top and sides and more on the bottom (enough to bring up over the vegetables and finally sprinkle some coriander on top.
  • Bring the bottom of the rice paper up and wrap it over the vegetables. Next bring both sides up and over the top of the vegetables over the bottom bit you have just wrapped up. Now holding everything together, roll the vegetables up on the remaining rice paper and place onto a plate with the seam underneath. Now repeat until all the vegetables are used up.
  • Serve immediately with the dipping sauce.
  • Next time I make these I will sprinkle sesame seeds over the place you are placing the finished rolls on and also sprinkle sesame seeds on the top. I found the rolls were sticky and the sesame seeds would stop them sticking to the plate.

Notes

Next time I would scatter sesame seeds on the serving plate/board and over the top of the rolls as they are a bit sticky while they dry out
if you want more protein try slices of firm tofu

Nutrition

Calories: 94kcal | Carbohydrates: 16g | Protein: 3g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 2mg | Sodium: 124mg | Potassium: 208mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3126IU | Vitamin B12: 0.003µg | Vitamin C: 39mg | Calcium: 31mg | Iron: 1mg

(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).

Tried this recipe?Mention @thepbdad or tag #thepbdad!

Leave a Comment

Your email address will not be published.

Recipe Rating




Scroll to Top