Vegetable Wraps in Vietnamese Rice Paper

Name: Vegetable Wraps in Vietnamese Rice Paper
Total time: 1 h 5 min
Yield: 5
Ingredients: 12 pieces rice Vietnamese, wrappers or 'banh trang' pre-soaked in water for 30 seconds before wrapping; 3 1/2 ounces transparent noodles Chinese vermicelli, or 'sotanghon' soaked in room temperature water for 20 minutes to soften; 2 tablespoons vegetable oil; 1 whole white onion chopped; 2 cloves garlic minced; 1/2 teaspoon minced fresh ginger or peel, slice 1/2 inch of a fresh ginger, chop and mince; 2 tablespoons patis fish sauce; 2 whole potatoes peeled, chopped, about 2 cups; 1 cup chopped carrots cut into 1/8-inch cubes; 1 cup green beans sliced, stems trimmed: cut into 1-inch length pieces; 3 cups cabbage sliced, shredded and sliced into 1-inch length slivers; 1/2 cup unsalted peanuts; 1 teaspoon salt; 1 teaspoon ground black pepper powder; 2 stalks scallions chopped, for garnish, optional; 2 tablespoons patis fish sauce for dipping sauce on the side; 2 teaspoons granulated sugar for dipping sauce on the side; 1/4 cup chili sauce sweet-sour, bottled for dipping sauce on the side; white rice for serving: boiled jasmine

ASIAN IN AMERICA

19Ingredients

65Minutes

290Calories

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Ingredients

US|METRIC

5 SERVINGS

12 pieces rice (Vietnamese, wrappers or 'banh trang' pre-soaked in water for 30 seconds before wrapping)

3.5 oz. transparent noodles (Chinese vermicelli, or 'sotanghon' soaked in room temperature water for 20 minutes to soften)

2 Tbsp. vegetable oil

1 whole white onion (chopped)

2 cloves garlic (minced)

1/2 tsp. minced fresh ginger (or peel, slice 1/2 inch of a fresh ginger, chop and mince)

2 Tbsp. patis (fish sauce)

2 whole potatoes (peeled, chopped, about 2 cups)

1 cup chopped carrots (cut into 1/8-inch cubes)

1 cup green beans (sliced, stems trimmed: cut into 1-inch length pieces)

3 cups cabbage (sliced, shredded and sliced into 1-inch length slivers)

1/2 cup unsalted peanuts

1 tsp. salt

1 tsp. ground black pepper (powder)

2 stalks scallions (chopped, for garnish, optional)

2 Tbsp. patis (fish sauce for dipping sauce on the side)

2 tsp. granulated sugar (for dipping sauce on the side)

1/4 cup chili sauce (sweet-sour, bottled for dipping sauce on the side)

white rice (for serving: boiled jasmine)

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NutritionView More

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290Calories

Sodium

Fat

Carbs

Fiber

Potassium

Calories290Calories from Fat110

% DAILY VALUE

Total Fat12g18%

Saturated Fat1.5g8%

Trans Fat0g

Cholesterol

Sodium1800mg75%

Potassium430mg12%

Protein7g

Calories from Fat110

% DAILY VALUE

Total Carbohydrate40g13%

Dietary Fiber4g16%

Sugars6g

Vitamin A90%

Vitamin C45%

Calcium8%

Iron10%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Vegetable Wraps in Vietnamese Rice Paper

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