Vietnamese Rice Paper Bowl (Printable)

Fresh Vietnamese-style bowl with rice paper, crisp vegetables, protein, and creamy peanut sauce.

# What You Need:

→ Rice Paper & Base

01 - 8 sheets rice paper
02 - 2 cups cooked jasmine rice or vermicelli noodles, optional

→ Protein

03 - 14 oz grilled chicken breast, sliced, or 14 oz firm tofu pressed and cubed, or 14 oz cooked shrimp peeled and deveined

→ Vegetables

04 - 1 large carrot, julienned
05 - 1 cucumber, deseeded and julienned
06 - 1 red bell pepper, thinly sliced
07 - 1 cup shredded red cabbage
08 - 2 cups mixed salad greens
09 - 0.5 cup fresh mint leaves
10 - 0.5 cup fresh cilantro leaves

→ Peanut Sauce

11 - 0.33 cup creamy peanut butter
12 - 2 tablespoons soy sauce or tamari for gluten-free
13 - 1 tablespoon hoisin sauce
14 - 1 tablespoon rice vinegar
15 - 1 tablespoon fresh lime juice
16 - 1 to 2 teaspoons sriracha, optional
17 - 2 to 4 tablespoons warm water

→ Toppings

18 - 0.25 cup roasted peanuts, chopped
19 - 2 tablespoons fried shallots, optional
20 - Lime wedges for serving

# How-To:

01 - Fill a large shallow dish with warm water. Submerge each rice paper sheet for 5 to 10 seconds until just softened, then place on a clean towel. Stack 2 to 3 sheets at a time and cut into rough strips or squares. Set aside.
02 - Grill, pan-fry, or bake your chosen protein. Slice or cube as appropriate.
03 - Wash, peel, and slice all vegetables as indicated.
04 - In a bowl, whisk together peanut butter, soy sauce, hoisin, rice vinegar, lime juice, and sriracha. Gradually add warm water until the sauce is smooth and pourable.
05 - Divide the rice or noodles among four bowls. Top with rice paper pieces, vegetables, salad greens, herbs, and your chosen protein.
06 - Drizzle generously with peanut sauce. Sprinkle with chopped peanuts and fried shallots. Serve with lime wedges.

# Expert Advice:

01 -
  • You get all the bright, herby flavor of spring rolls without the fiddly wrapping step that always leaves you with torn wrappers and filling everywhere.
  • It's wildly adaptable, you can swap proteins, use whatever vegetables are crisp in your fridge, and dial the spice up or down without changing the soul of the dish.
  • The peanut sauce pulls everything together with a creamy, tangy richness that makes even plain lettuce taste luxurious.
  • It eats light but keeps you full, thanks to the balance of fresh vegetables, soft noodles or rice, and satisfying protein.
02 -
  • Don't oversoak the rice paper or it will turn to mush; a quick dip is all it needs, and it will finish softening on the towel.
  • The peanut sauce thickens as it sits, so whisk in a splash more water just before serving if it's too stiff.
  • Julienne your vegetables as thin as possible so they integrate with the noodles and herbs instead of sitting on top like a salad.
  • Taste your sauce before you drizzle; depending on your peanut butter brand, you may need more lime or a pinch of sugar to balance it.
03 -
  • Use kitchen shears to cut the softened rice paper instead of a knife; it's faster and won't drag or tear the delicate sheets.
  • Toast your peanuts lightly in a dry skillet before chopping them; it deepens their flavor and makes them taste freshly roasted.
  • If your peanut sauce splits or looks grainy, add warm water and whisk vigorously; it will come back together smooth and glossy.
  • Double the sauce recipe and keep extra in the fridge; it's incredible on grilled vegetables, noodles, or as a dip for spring rolls.
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