Vietnamese Rice Paper Bowl (Print Version)

Crisp vegetables, protein, and creamy peanut sauce in a vibrant Vietnamese-inspired bowl

# Components:

→ 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 - 1/2 cup fresh mint leaves
10 - 1/2 cup fresh cilantro leaves

→ Peanut Sauce

11 - 1/3 cup creamy peanut butter
12 - 2 tablespoons soy sauce or tamari
13 - 1 tablespoon hoisin sauce
14 - 1 tablespoon rice vinegar
15 - 1 tablespoon lime juice
16 - 1 to 2 teaspoons sriracha, optional
17 - 2 to 4 tablespoons warm water

→ Toppings

18 - 1/4 cup roasted peanuts, chopped
19 - 2 tablespoons fried shallots, optional
20 - Lime wedges for serving

# Directions:

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 until fully cooked. Slice or cube as appropriate for serving.
03 - Wash, peel, and slice all vegetables according to specifications. Keep components separate until assembly.
04 - In a mixing bowl, whisk together peanut butter, soy sauce, hoisin, rice vinegar, lime juice, and sriracha. Gradually add warm water until the sauce achieves a smooth, pourable consistency.
05 - Divide the rice or noodles among four serving bowls. Top with rice paper pieces, prepared vegetables, salad greens, fresh herbs, and your chosen protein.
06 - Drizzle each bowl generously with peanut sauce. Sprinkle with chopped peanuts and fried shallots. Serve with lime wedges on the side.

# Expert Advice:

01 -
  • All the flavor of spring rolls without the fiddly wrapping, which means you can have dinner on the table in under half an hour.
  • The creamy peanut sauce clings to every ingredient, turning simple vegetables and protein into something crave-worthy.
  • Its endlessly adaptable, so you can use whatever vegetables or protein you have on hand and it still tastes intentional.
02 -
  • Do not oversoak the rice paper or it will turn gummy and tear; just a quick dip in warm water is enough.
  • Always deseed the cucumber or your bowl will end up sitting in a pool of watery liquid that dilutes the sauce.
  • Thin the peanut sauce gradually because its easier to add more water than to fix a sauce thats too runny.
03 -
  • Use kitchen scissors to cut the softened rice paper instead of a knife; its faster and prevents tearing.
  • Warm the peanut butter slightly before mixing the sauce if its too thick, and it will blend more smoothly.
  • Toast the peanuts in a dry skillet for a minute before chopping them; the extra flavor is worth the small effort.
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