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🍽️ Fresh Rice Paper Rolls with Spicy Honey Dip

130 kcal · 30 min · 4 servings

Fresh Rice Paper Rolls with Spicy Honey Dip Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Pour boiling water over the glass noodles in a bowl.
  2. 2. Let the noodles soak in the water for about 10 minutes until they are soft.
  3. 3. Drain the water and rinse the noodles under cold water.
  4. 4. Cut the drained noodles into pieces about 5 centimeters long using kitchen scissors.
  5. 5. Rinse the Thai basil under running water.
  6. 6. Shake the basil dry and pluck the leaves from the stems.
  7. 7. Wash the chili pepper and cut it in half lengthwise.
  8. 8. Remove the seeds from the chili pepper and cut it into thin strips.
  9. 9. Peel the cucumber and cut it in half lengthwise.
  10. 10. Remove the core from the cucumber halves.
  11. 11. Cut the cucumber flesh into thin sticks.
  12. 12. Rinse the sprouts and let them drain well.
  13. 13. Pat the river crayfish dry with a kitchen towel.
  14. 14. Fill a shallow bowl with water that is slightly larger than the rice paper sheets.
  15. 15. Lay a kitchen towel flat on the work surface.
  16. 16. Have a second kitchen towel ready nearby.
  17. 17. Dip one rice paper sheet into the water for about 1 minute.
  18. 18. Take the sheet out and lay it carefully on the spread-out towel.
  19. 19. Gently pat the moistened rice paper dry with the second towel.
  20. 20. Place the prepared ingredients in the center of the rice sheet.
  21. 21. Drizzle some soy sauce over the filling.
  22. 22. Fold the side edges of the rice paper over the filling.
  23. 23. Roll the rice paper tightly from bottom to top.
  24. 24. Wash the chili peppers for the dip and slice them into thin rings.
  25. 25. Mix the chili rings with honey, oil, and rice wine in a bowl.
  26. 26. Fill the sauce into small bowls.
  27. 27. Serve the sauce together with the rolls.

Nutrition per serving