#ricepaperrolls

Food & Architecture: Saigon on the go!

Concept & Styling: Me

Photographer: Sonn

These Vegan Pad Thai Spring Rolls are packed with fresh veggies, rice noodles, and crunchy peanuts, all wrapped up in a rice paper wrapper. They're served with a flavorful homemade sauce for dipping, making them a delicious and healthy appetizer or meal.

Ingredients: 8 rice paper wrappers. 2 cups cooked rice noodles. 1 cup shredded carrots. 1 cup thinly sliced red cabbage. 1 cup thinly sliced bell peppers. 1 cup chopped fresh cilantro. 1 cup chopped scallions. 1 cup chopped roasted peanuts. 1/4 cup soy sauce. 2 tablespoons rice vinegar. 2 tablespoons maple syrup. 1 tablespoon lime juice. 1 tablespoon sriracha. 1 tablespoon sesame oil. 1 teaspoon minced garlic. 1 teaspoon minced ginger.

Instructions: Shred the carrots, red cabbage, bell peppers, cilantro, scallions, and chop the peanuts. Put them all in a large bowl. Shake soy sauce, rice vinegar, maple syrup, lime juice, sriracha, sesame oil, minced garlic, and ginger together in a small bowl. This will make the sauce. Add the sauce to the noodles and mix them together by tossing them. Spread warm water out in a small dish. For a few seconds, dip one rice paper wrapper into the water to make it bendy. When the wrapper is soft, lay it flat on a clean surface. In the middle of the wrapper, put a large spoonful of the noodle mixture. The wrapper's sides should be folded over the filling, and then it should be rolled up tight to seal. Do it again with the rest of the wrappers and filling. Give the spring rolls extra sauce to dip them in.

Prep Time: 20 minutes

Cook Time: 0 minutes

The crisp vegetables and herbs inside these vegan rice paper rolls are wrapped in thin rice paper and served with a tasty sweet and spicy peanut sauce. As an appetizer or light meal, they are cool and filling. Ingredients: 8 rice paper wrappers. 2 cups shredded lettuce. 1 cucumber, julienned. 1 carrot, julienned. 1 red bell pepper, julienned. 1/2 cup fresh mint leaves. 1/2 cup fresh cilantro leaves. 1/4 cup roasted peanuts, chopped. 1/4 cup peanut butter. 2 tablespoons soy sauce. 2 tablespoons maple syrup. 1 tablespoon rice vinegar. 1 teaspoon sriracha sauce. 1 clove garlic, minced. Water, for soaking rice paper wrappers. Instructions: Prepare all vegetables and herbs by julienning them and chopping peanuts. In a small bowl, mix together peanut butter, soy sauce, maple syrup, rice vinegar, sriracha sauce, and minced garlic to make the sauce. Adjust sweetness and spiciness according to taste. Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for a few seconds until it softens. Carefully remove and place it on a clean surface. Layer lettuce, cucumber, carrot, red bell pepper, mint leaves, cilantro leaves, and chopped peanuts on the bottom third of the rice paper wrapper. Fold the sides of the wrapper towards the center, then tightly roll it up from the bottom to enclose the filling. Repeat with remaining wrappers and filling. Serve the rice paper rolls with the sweet and spicy peanut sauce for dipping. Prep Time: 20 minutes Cook Time: 0 minutes

Rice paper rolls are no longer just a traditional dish.

Today, they are becoming a scalable product category for: • Ready-to-eat meals • Meal kits • Healthy retail products • Asian fusion food concepts

As global demand for healthier convenience food grows, many brands are exploring Vietnamese rice paper rolls as a high-potential category.

But scaling successfully requires more than good recipes.

Businesses must focus on: ✔ Ingredient consistency ✔ Operational efficiency ✔ Shelf-life performance ✔ Supply chain stability

The right rice paper specification can significantly reduce waste and improve product consistency at scale.

TANISA FOODS JSC

Representative office: 18th Floor, Room 08B, Vincom Building, 72 Le Thanh Ton street, Sai Gon Ward, HCMC

Hotline:

+84 938 118 699 (WhatsApp/WeChat)

+84 938 198 299 (Zalo)

Shrimp on the grill Vietnamese Spring Rolls are a light and tasty meal made with grilled shrimp, crunchy vegetables, and herbs all wrapped in thin rice paper. You can eat these rolls as a light and healthy meal or as a cool appetizer.

Ingredients: 12 large shrimp, peeled and deveined. 12 rice paper wrappers. 2 cups vermicelli noodles, cooked. 1 cup shredded lettuce. 1 cup bean sprouts. 1 carrot, julienned. 1 cucumber, julienned. 1/4 cup fresh mint leaves. 1/4 cup fresh cilantro leaves. 1/4 cup chopped peanuts. Lime wedges, for serving. Fish sauce or hoisin sauce, for dipping.

Instructions: Warm the grill up to a medium-high level. First, salt and pepper the shrimp. Then, grill them for two to three minutes on each side, or until they are fully cooked. Put away. Put warm water in a shallow dish. For a few seconds, dip one rice paper wrapper into the water to make it soft. Then, lay it flat on a clean surface. Put a few vermicelli noodles in the middle of the wrapper. Then add lettuce, bean sprouts, carrot, cucumber, mint, cilantro, and peanuts that have been chopped. Place a shrimp that has been grilled on top of the filling. Fold the sides of the wrapper over the filling, and then roll it up tight from the bottom to cover everything. Do it again with the rest of the ingredients. Fish sauce or hoisin sauce can be used to dip the spring rolls. Serve them with lime wedges.

Prep Time: 20 minutes

Cook Time: 6 minutes