Rice Paper Wraps are a harmonious blend of flavors and textures, filled with fresh veggies, tantalizing mango, and cool mint, all bundled in a crisp, easy-to-handle package.
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Vibrant veggies all bundled up in a see-through rice paper cover always makes me think of a food fashion show. But don’t think these Rice Paper Wraps are only easy on the eyes – they taste just as good as they look. And while they might seem high-maintenance, trust me, you’ll be making these blindfolded in no time.
Now, you’re probably thinking, What makes these wraps different from your Sushi Burritos or spring rolls? Well, let me tell you. My Sushi Burritos contain rice and meat, with just a bit of veggies, while spring rolls can be fried or fresh and use either a pastry wrap or a rice wrap. Think of these wraps as DIY on-the-go salads. And remember, the more colors you add, the more your taste buds will thank you!
Are Rice Paper Wraps Healthy?
These Rice Paper Wraps are the perfect appetizer if you’re on a health kick (and even if you’re not). They are light and fresh, and full of nutrients. The veggies are stuffed inside contain fiber, vitamins and antioxidants. Plus, that rice paper and those vermicelli noodles are giving you all the carbs you crave, but without the guilt. And as if that wasn’t enough, these wraps are low in fat and not too high in calories. So, go ahead and indulge.
A simple list of ingredients for an exotic treat. Here’s what you’ll need:
- 4 sheets of rice paper
- 1/2 mango, sliced into strips
- 1 small cucumber, sliced into strips
- 1/2 carrot, sliced into strips
- 1 avocado, sliced
- mint leaves
- 1 oz. rice vermicelli noodles
Wash and slice the vegetables. Cook the rice vermicelli noodles following the instructions on the package, then let them cool.
Fill a large bowl with warm water and dip one piece of rice paper into it for about 10 seconds or until it becomes soft.
Place the softened rice paper on a clean surface and layer your ingredients in the center of it. Start with a few pieces of lettuce, followed by rice noodles, mint leaves, and other vegetables.
Carefully fold the sides of the rice paper over the filling, then fold the bottom over the filling. Roll tightly to form a spring roll. Serve the spring rolls with a dipping sauce of your choice.
Tips & Tricks to Making Perfect Rice Paper Wraps
- Dip each wrap in warm water for approximately 10 seconds. They need to be pliable but not too soft. Keep in mind they will continue to soften as you load up the filling.
- A little filling goes a long way. Overstuffing only make the rolling process more difficult.
- Keep the fillings secure by rolling as tightly as you can.
- I LOVE mixing textures. Soft rice noodles, crunchy veggies, creamy avocado and juicy mangoes make for an interesting contrast in your mouth.
- I usually place parchment or plastic wrap between each completed roll to prevent them from sticking together.
No need to trek to an exotic market. You can generally find rice papers chilling in the Asian food aisle at your grocery store. If it’s a trek to go shopping, they’re just a click away online.
Of course not! Use however much you like of whatever you like. Swap in whatever veggies you’re in the mood for.
Absolutely! While our recipe is a veggie delight, you can absolutely add some cooked shrimp, chicken, or tofu for a protein punch. Just remember to slice them thin to make wrapping easier.
That’s the fab part about this recipe—it’s wide open for experimentation. I have tried bell peppers, bean sprouts, cilantro, sweet chili, ginger and even purple cabbage.
These Rice Paper Wraps are perfect as a light lunch or appetizer. Just don’t forget the dipping sauce! For a complete meal, consider serving these alongside one of my Banh Mi sandwiches, a bowl of Chicken Pho or a Fresh Corn & Mango Salad.
how to prep and store paper wraps
Making Rice Paper Wraps in advance is a piece of cake. Once assembled, they can be covered up with a damp cloth or paper towel to stop them from drying out. Then place themin the fridge, and they will last for a couple of days. Just watch out: they might get a little soft, as they start soaking up moisture from the stuffing.
If you’re eating some leftovers later, I don’t recommend warming them up; these guys are delicious when they’re fresh and chilled. But if you’re really feeling it, you could take them apart and give the fillings a quick stir-fry before they go back into a fresh wrap.
- 4 sheets rice paper
- 1/2 mango sliced into strips
- 1 small cucumber sliced into strips
- 1/2 carrot sliced into strips
- 1 avocado sliced
- mint leaves
- 1 oz. rice vermicelli noodles
- Wash and slice the vegetables. Cook the rice vermicelli noodles following the instructions on the package then let them cool.
- Fill a large bowl with warm water and dip one piece of rice paper into the water for about 10 seconds until it becomes soft.
- Place the softened rice paper on a clean surface and layer your ingredients in the center of it. Start with a few pieces of lettuce, followed by rice noodles, mint leaves, and other vegetables.
- Carefully fold the sides of the rice paper over the filling, then fold the bottom over the filling. Roll tightly to form a spring roll. Serve the spring rolls with a dipping sauce of your choice.
Tips & Notes:
- Dip each wrap in warm water for approximately 10 seconds, until it’s pliable but not too soft. Don’t oversoak them as they will continue to soften as you load up the filling.
- A little filling goes a long way. Overstuffing might cause the wrapper to rip during the rolling process.
- Keep the fillings secure by rolling as tightly as you can without tearing the paper.
- Consider a mix of textures. Soft rice noodles, crunchy veggies, creamy avocado, and juicy mangoes all make for an interesting bite.
- To prevent them from sticking together, place parchment or plastic wrap between each completed roll if you’re making a bunch.
Recipes written and produced on Food Faith Fitness are for informational purposes only.