Vietnamese Tea Rolls Recipes

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VIETNAMESE FRESH SPRING ROLLS



Vietnamese Fresh Spring Rolls image

These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces.

Provided by Anonymous

Categories     Appetizers and Snacks     Wraps and Rolls

Time 50m

Yield 8

Number Of Ingredients 15

2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp - peeled, deveined and cut in half
1 ⅓ tablespoons chopped fresh Thai basil
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
2 leaves lettuce, chopped
4 teaspoons fish sauce
¼ cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons white sugar
½ teaspoon garlic chili sauce
3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts

Steps:

  • Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
  • Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
  • In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
  • In another small bowl, mix the hoisin sauce and peanuts.
  • Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

Nutrition Facts : Calories 82.4 calories, Carbohydrate 15.8 g, Cholesterol 10.8 mg, Fat 0.7 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 305.4 mg, Sugar 5.2 g

VIETNAMESE SALAD ROLLS



Vietnamese Salad Rolls image

A nice light appetizer. Delicate rice wrappers are filled with noodles, shrimp, carrots, lettuce and basil. Cooked chicken or beef may be substituted for shrimp.

Provided by Claudine

Categories     Appetizers and Snacks     Wraps and Rolls

Time 25m

Yield 8

Number Of Ingredients 8

1 (8 ounce) package rice vermicelli
8 ounces cooked, peeled shrimp, cut in half lengthwise
8 rice wrappers (6.5 inch diameter)
1 carrot, julienned
1 cup shredded lettuce
¼ cup chopped fresh basil
½ cup hoisin sauce
water as needed

Steps:

  • Bring a medium saucepan of water to boil. Remove from heat. Place rice vermicelli in boiling water, remove from heat, and let soak 3 to 5 minutes, until soft. Drain, and rinse with cold water.
  • Fill a large bowl with hot water. Dip one rice wrapper in the hot water for 1 second to soften. Lay wrapper flat, and place desired amounts of noodles, shrimp, carrot, lettuce and basil in the center. Roll the edges of the wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly wrap the ingredients. Repeat with remaining ingredients.
  • In a small bowl, mix the hoisin sauce with water until desired consistency has been attained. Heat the mixture for a few seconds in the microwave.
  • Serve the spring rolls with the warm dipping sauce.

Nutrition Facts : Calories 187.1 calories, Carbohydrate 31.2 g, Cholesterol 57.1 mg, Fat 1.5 g, Fiber 1.7 g, Protein 11.6 g, SaturatedFat 0.2 g, Sodium 344 mg, Sugar 5.6 g

VIETNAMESE SPRING ROLLS



Vietnamese Spring Rolls image

These spring rolls, served with dipping sauce are a favorite at our house. While they are a little tedious to make, the recipe makes about 20, so they can be frozen and then just thawed the next time. Cook time is approximate, it will depend on how many you make, and whether you need to do them in batches.

Provided by canarygirl

Categories     Pork

Time 1h

Yield 20 spring rolls

Number Of Ingredients 15

1 lb ground pork
1 (4 ounce) package rice vermicelli, soaked in cold water for 15 minutes,drained and chopped
1 egg
1 green onion, minced
1 small onion, minced
2 cloves garlic, mashed
1/4 cup finely grated carrot
1/4 cup finely grated cabbage (optional)
1/2 cup bean sprouts
3 tablespoons cilantro, chopped
2 tablespoons white wine
salt
white pepper
20 spring roll wrappers (I like the frozen ones, though the dry rice wraps are good too, just more difficult to work with)
oil (for frying)

Steps:

  • Combine all ingredients except wraps and oil in a bowl.
  • On a damp tea towel, place a wrap, and fill with a couple of tablespoons of the pork mixture in a sausage like shape at one end of the wrap.
  • Fold sides in, then begin rolling spring roll at the mixture side.
  • Seal roll by moistening edge with water.
  • Heat oil over medium-high heat.
  • Fry rolls, turning frequently until cooked through and golden, about 5-7 minutes.
  • Drain on paper towels, and serve with Spring Roll Sauce (Nuoc Mam).
  • Keep warm in heated oven.
  • Note: The spring rolls may be made ahead, and frozen, and then fried when thawed.
  • Spring rolls may be kept in fridge until ready to fry too, up to a day or two in advance.
  • Ground chicken may be substituted for the pork, and chopped shrimp may also be added for a special flavor combination.

VIETNAMESE SPRING ROLLS WITH DIPPING SAUCE



Vietnamese Spring Rolls With Dipping Sauce image

These Vietnamese spring rolls are the perfect recipe for beating the heat. Poached shrimp, rice noodles, herbs, and lettuce are rolled into a thin rice wrapper. Serve with the sweet and sour dipping sauce.

Provided by Allrecipes

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h25m

Yield 4

Number Of Ingredients 13

¼ cup white vinegar
¼ cup fish sauce
2 tablespoons white sugar
2 tablespoons lime juice
1 clove garlic, minced
¼ teaspoon red pepper flakes
2 ounces rice vermicelli
8 large shrimp, peeled and deveined
4 rice wrappers (8.5 inch diameter)
2 leaves lettuce, chopped
3 tablespoons finely chopped fresh mint leaves
3 tablespoons finely chopped cilantro
4 teaspoons finely chopped Thai basil

Steps:

  • Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl. Set the dipping sauce aside.
  • Fill a large bowl with room temperature water. Add rice vermicelli and soak for 1 hour.
  • Bring a large pot of water to a boil. Drop in shrimp and cook until curled and pink, about 1 minute. Remove the shrimp and drain. Slice each shrimp in half lengthwise. Transfer rice vermicelli noodles to the pot of boiling water and cook for 1 minute. Remove and drain in a colander. Immediately rinse the vermicelli with cold water, stirring to separate the noodles.
  • To assemble the rolls, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften. Place wrapper on a work surface and top with 4 shrimp halves, 1/4 of the chopped lettuce, 1/2 ounce vermicelli, and 1/4 each of the mint, cilantro, and Thai basil. Fold right and left edges of the wrapper over the ends of the filling and roll up the spring roll. Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with dipping sauce.

Nutrition Facts : Calories 137.2 calories, Carbohydrate 22.5 g, Cholesterol 63.9 mg, Fat 0.7 g, Fiber 0.7 g, Protein 10.1 g, SaturatedFat 0.2 g, Sodium 1170.4 mg, Sugar 7.4 g

VIETNAMESE TEA ROLLS



Vietnamese Tea Rolls image

Make and share this Vietnamese Tea Rolls recipe from Food.com.

Provided by Alia55

Categories     < 60 Mins

Time 47m

Yield 16 serving(s)

Number Of Ingredients 18

1/2 lb mushroom, diced
4 carrots, julienned
1 1/4 cups snow peas, stemmed, strings removed and very finely julienned
1 1/4 cups bean sprouts
4 green onions, cut into thin slivers
16 basil leaves
16 rice paper sheets
3 cups boiling water
10 green tea with mint tea bags
1/2 cup boiling water
6 green tea with mint tea bags
1/2 cup fresh lime juice
3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon Asian chili sauce
2 garlic cloves, minced
1 teaspoon fresh ginger
2 green onions, minced

Steps:

  • Bring a small saucepan of water to a boil, add mushrooms, carrots, snow peas and bean sprouts, blanch for 1 minute, and transfer to a paper towel.
  • Have green onions and basil leaves prepared.
  • Boil 3 cups water, add 10 tea bags and let steep for 5 minutes.
  • Remove tea bags.
  • Pour tea into a low sided casserole and allow to cool.
  • To assemble rolls, soak sheets of rice paper in tea for 1 minute, carefully transfer to a paper towel, let sit 1-2 minutes or until pliable.
  • To assemble each roll, take a soaked wrapper, arrange 1/16th of the vegetables in a row on top of the wrapper, roll up rice paper folding in flaps after first turn.
  • Add one basil leaf, keep rolling.
  • Continue until all the rolls are finished.
  • The rolls will keep in the refrigerator for 6 hours, tightly covered.
  • To serve cut in half on the diagonal and serve with dipping sauce.
  • To make sauce, pour boiling water over 6 tea bags, let steep five minutes, remove tea bags.
  • Combine tea, lime juice, soy sauce, honey, garlic, ginger and green onions.
  • Mix well and serve with wrappers.

Nutrition Facts : Calories 26.1, Fat 0.1, Sodium 202.9, Carbohydrate 5.6, Fiber 1.2, Sugar 3, Protein 1.6

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