What Are Rice Paper Noodles?

Rice paper noodles are a fun and innovative way to use rice paper wrappers typically found in Vietnamese spring rolls. By hydrating and slicing them, you can turn these wrappers into chewy, slurp-worthy noodles. They soak up sauces beautifully and bring a unique texture to the table that’s both tender and slightly springy.

Why You’ll Love This Recipe

• Easy to Make: This recipe is quick and requires minimal effort—ready in under 30 minutes!
• Unique Texture: The rice paper noodles have a delightful chewiness that’s totally different from regular noodles.
• Incredibly Flavorful: The ginger-scallion oil is aromatic, savory, and has just the right kick of spice.
• Versatile: Perfect as a main dish or a side and customizable with your favorite toppings.
• Visually Stunning: The noodles glisten with oil, and the garnishes make it restaurant-worthy!

Ingredients

• Rice Paper: Forms the base of the noodles. Choose high-quality rice paper (my favorite are 3 ladies brand or Flying Horse) for the best texture.
• Neutral Oil: Prevents the noodles from sticking together.
• Scallions (Green Parts Only): Adds fresh, mild onion flavor to the ginger-scallion oil.
• Fresh Ginger: Key to the oil’s bold, aromatic profile.
• Toasted Sesame Seeds: Brings a nutty crunch to the dish.
• Red Chili Flakes: Adds a subtle heat that complements the flavors. Adjust this amount to your specific spice level.
• Sugar: Balances the savoriness with a hint of sweetness.
• Avocado Oil (or Vegetable Oil): Used to make the ginger-scallion oil; its high smoke point is ideal for this recipe.
• Soy Sauce: Infuses umami richness into the sauce.
• Chicken Broth or Water: Thins out the sauce slightly while adding depth of flavor.
• Salt: Enhances all the flavors; adjust to taste.
• White Pepper: Adds a mild peppery finish to the dish.
• Chili Crisp (for garnish): Adds a spicy, crunchy topping. Adjust this amount to your specific spice level.
• Chopped Cilantro (for garnish): Brings a fresh, herbaceous note to the finished dish.

How to Make Ginger Scallion Oil Rice Paper Noodles

Prepare the Rice Paper Noodles

Dip 2-3 pieces of rice paper in warm water and stack them together evenly. Let them rehydrate on a cutting board. Once soft, brush both sides lightly with oil to prevent sticking. Slice into 1-inch wide noodles (or your preferred size) and place in cold water to keep them from drying out. Repeat with the remaining rice paper.

Make the Ginger Scallion Oil

In a heatproof bowl, combine the scallions, grated ginger, sesame seeds, red chili flakes, and sugar. Heat avocado oil in a small pan until shimmering, then carefully pour it over the bowl of aromatics. The sizzling oil releases a beautiful aroma! Stir in soy sauce, chicken broth or water, salt, and white pepper. Mix well.

Combine Noodles and Sauce

Drain the rice paper noodles and add them to the bowl with the ginger-scallion oil. Toss gently until the noodles are evenly coated. Adjust the seasoning to your taste.

Garnish and Serve

Plate the noodles and garnish with chili crisp and chopped cilantro for an extra burst of flavor and color.

Storage

These noodles are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to one day.

Tips

• Oil Temperature Matters: Make sure the oil is hot enough to sizzle but not smoking, as this brings out the best flavors from the aromatics. I like to use a wooden chopstick to touch the oil and if I see small bubbles form, the oil is ready.
• Cut Noodles to Your Preference: Customize the noodle size to your liking; thinner strips will be more delicate, while wider ones will have more chew.
• Don’t Over-soak the Rice Paper: Soak just until pliable; oversoaking can make the noodles too wet.

Ginger Scallion Oil Rice Paper Noodles

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Serves: 2 Prep Time: 10 Mins Cooking Time: 5 Mins 5 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Main Ingredients:

• 8 sheets rice paper
• Oil to brush rice paper
• 3 scallions, green parts only, finely sliced
• 2 Tbsp fresh ginger, finely grated
• 1 Tbsp toasted sesame seeds
• 1/2 tsp red chili flakes
• 1 tsp sugar
• 3 Tbsp avocado oil (or vegetable oil)
• 2 Tbsp soy sauce
• 1 Tbsp chicken broth or water
• 1/2 teaspoon salt, or to taste
• Dash of white pepper

Garnish:

• Chili crisp
• Chopped cilantro

Instructions

1. Dip 2 pieces of rice paper (or 3 if you want thicker noodles) in warm water then stack together aligned evenly. Place rice paper on cutting board and allow it to rehydrate. Once rehydrated and dry, brush the bottom and top sides of the stacked rice paper with some oil (to prevent from sticking later). Cut noodles into 1 inch thick noodles or your desired size. Transfer noodles to a bowl of cold water to keep it hydrated until sauce is ready. Repeat with remaining rice paper.
2. In a heatproof bowl, combine the green parts of the scallions, grated ginger, toasted sesame seeds, red chili flakes, and sugar.
3. Heat 3 tablespoons of avocado oil in a small pan over medium-high heat until shimmering (but not smoking). Carefully pour the hot oil over the ginger and scallions in the bowl. It should sizzle and release a beautiful aroma. Stir in the soy sauce, chicken broth or water, salt, and white pepper. Mix well.
4. Add the rice paper noodles to the bowl and toss thoroughly until the noodles are evenly coated with the ginger scallion oil mixture. Taste and adjust the seasoning if needed.
5. Plate the noodles and garnish with chili crisp or chopped cilantro.

The post Ginger Scallion Oil Rice Paper Noodles – 15 Min Recipe! first appeared on Herman at Home.

What is Rice Paper?

Rice paper is a thin, translucent sheet made from rice flour, commonly used in Vietnamese cuisine for fresh spring rolls. Once soaked, it becomes pliable and can be used for all sorts of creative recipes—like these croissant-inspired pastries! In this recipe, rice paper takes on a crispy, golden texture after baking, mimicking a croissant’s flakiness but also with a bit of chewy texture (like mochi)!

Why You’ll Love This Recipe

• Easy to make: No complicated dough or kneading—just dip, stack, roll, and bake.
• Light and crispy texture: The rice paper creates a unique crunch that’s satisfyingly golden and crisp.
• Perfectly chocolatey: Each bite has a gooey, melted chocolate center balanced by the sweet, crispy layers.
• Fun and unique: A creative twist on a croissant using pantry-friendly rice paper sheets.
• Quick treat: Ready in under 40 minutes, making it a great recipe for when cravings strike.

Ingredients

• Eggs: Act as a binding agent and give the croissants a golden, slightly puffy texture.
• Milk: Adds richness and helps create a soft, custardy coating for the rice paper. Use any milk alternative you prefer.
• Sugar: Sweetens the croissants and gives the tops a nice caramelized crunch.
• Vanilla Extract: Adds warmth and enhances the overall flavor of the croissants.
• Melted Butter: Provides richness and a golden-brown finish to the rice paper layers.
• Baking Powder: Gives the rice paper a slight lift, creating a fluffier texture.
• Rice Paper: The star of the recipe, rice paper acts as the crispy base that mimics layers of pastry.
• Melting Chocolate Chips: Create a gooey, melty center that’s the perfect complement to the crispy layers.
• Sugar (for sprinkling): Adds a final sweet crunch to the top of the croissants.

How to Make Rice Paper Croissant

Step 1: Make the Egg Mixture

In a bowl, whisk together eggs, milk, sugar, vanilla extract, melted butter, and baking powder until smooth. Pour the mixture into a large plate or shallow dish for dipping.

Step 2: Assemble the Croissants

Dip one sheet of rice paper at a time into the egg mixture until fully coated. Stack six sheets of rice paper evenly to create the layers.

Using scissors, cut a triangle in the middle of the stacked rice paper. Fold one side of the paper over the triangle, slightly offsetting it. Place the other side horizontally toward the bottom, creating the top layer.

Add 1 tablespoon of chocolate chips to the center. Starting from the bottom, roll the rice paper into a crescent shape, forming the croissant. Repeat for the second croissant.

Step 3: Bake the Croissants

Preheat the oven to 350°F. Line a baking sheet with parchment paper. Place the croissants on the sheet and brush the tops with the remaining egg mixture to keep them moist.

Sprinkle a little sugar on top for extra crunch.

Bake for 32–34 minutes, or until golden brown and crispy.

Step 4: Serve

Remove the croissants from the oven and let them cool for a few minutes before serving. Enjoy warm for the ultimate gooey chocolate center!

Storage

These rice paper croissants are best enjoyed fresh out of the oven. If you have leftovers, store them in an airtight container at room temperature for up to a day, and reheat in the oven to restore crispiness.

Tips

• Keep the rice paper layers even: Stack the rice paper evenly so the croissant holds its shape when baked.
• Work quickly: Once dipped, rice paper can become sticky—assemble the croissants promptly for the best results.
• Sprinkle sugar for extra crunch: A little sugar on top adds a caramelized sweetness and helps achieve a golden finish.

Rice Paper Chocolate Croissants

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Serves: 2 Prep Time: 20 Mins Cooking Time: 35 Mins 35 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 eggs, room temperature
• 1/3 cup milk (or alternative milk)
• 2 Tbsp sugar
• 1/2 tsp vanilla extract
• 1 Tbsp melted butter
• 1/4 tsp baking powder
• 6 sheets rice paper
• 2 Tbsp melting chocolate chips
• 2 Tbsp sugar (for sprinkling on top)

Instructions

1. In a bowl, whisk eggs, milk, sugar, vanilla extract, melted butter, and baking powder until well combined. Add egg mixture to a large plate.
2. To make one croissant, dip rice paper one at a time in the egg mixture until well coated. Stack rice paper on top of each other evenly.
3. Using scissors, cut rice paper to create a triangle in the middle. Place one side of the rice paper on top of the middle triangle place and offset a bit. Then place the other side of the rice paper horizontally towards the bottom as the top layer with the rounded side facing up. Add 1 Tbsp chocolate chips to the center. Starting from the bottom, roll up until you get a crescent, croissant shape. Repeat with second croissant. With remaining egg mixture, brush the top of the croissant to keep moist.
4. Preheat oven to 350F. Place rice paper croissant on baking sheet lined with parchment paper. Sprinkle with a bit of sugar on top of croissant. Bake for 32-34 mins until golden brown.

The post Rice Paper Chocolate Croissants – Viral Recipe! first appeared on Herman at Home.

What is Shallot Oil?

Shallot oil is a fragrant, golden oil infused with the rich, savory aroma of fried shallots. Made by gently frying thinly sliced shallots in neutral oil until crispy, the process not only creates a flavorful cooking oil but also yields crunchy fried shallots that double as a delicious topping. Shallot oil is a versatile ingredient commonly used in Asian cuisines, adding depth and a subtle sweetness to dishes like noodles, rice, and stir-fries. In my version, I also added thin slices of garlic for extra flavor!

Why You’ll Love This Recipe

• Quick and easy: Perfect for busy days and can be whipped up in 30 mins or less!
• Bursting with flavor: The combination of shallot oil, soy sauce, and crispy toppings makes every bite unforgettable.
• Unique texture: Silky rice paper noodles provide a fun and satisfying alternative to traditional noodles.
• Customizable: Add your favorite toppings, vegetables, and protein to make it your own.
• Perfect for meal prep: The shallot oil can be made ahead and used in other dishes too!

Ingredients

• Shallots: Thinly sliced to make crispy fried shallots, which serve as a crunchy topping and infuse the oil with their rich aroma.
• Neutral Oil: Acts as the base for shallot oil, carrying the flavors of the shallots and garlic without overpowering the dish. I used canola oil for my recipe.
• Garlic: Minced and added to the oil for extra depth and fragrance.
• Rice Paper: Rehydrated and cut into noodles for a silky, gluten-free alternative to traditional noodles.
• Soy Sauce: Adds a savory umami base to the sauce, complementing the aromatic oil.
• Dark Soy Sauce: Enhances the dish with a deeper color and a touch of sweetness.
• Sugar: Balances the savory elements of the sauce and rounds out the flavors.
• Salt: Elevates the overall taste without overpowering.
• White Pepper: Adds a subtle, earthy heat that pairs beautifully with the shallot oil.
• Fried Shallots: A crunchy topping that adds texture and enhances the shallot flavor.
• Fried Garlic: A crispy garnish that boosts the dish’s savory profile.
• Fresh Cilantro: Offers a burst of freshness to balance the rich sauce.
• Chili Oil: Optional but adds a spicy kick for those who love heat.

How to Make Shallot Oil Rice Paper Noodles

Step 1: Make the Shallot Oil

In a small pan, heat 1/2 cup neutral oil over medium heat. Add 3 large thinly sliced shallots and cook, stirring frequently, until golden and crispy (about 5–7 minutes).

Remove the shallots with a slotted spoon and drain them on a paper towel. Reserve the oil in the pan.

Lower the heat, add 2 minced garlic cloves to the oil, and sauté for 1 minute until fragrant. Remove from heat and set aside.

Step 2: Prepare the Rice Paper Noodles

Dip 2 pieces of rice paper (or 3 for thicker noodles) into lukewarm water, stack them evenly, and place them on a cutting board to rehydrate.

Once dry and pliable, brush both sides with the reserved shallot oil to prevent sticking.

Cut the stacked rice paper into 1-inch thick noodles or your desired size. Transfer the noodles to a bowl of cold water to keep them hydrated until ready to use. Repeat with the remaining rice paper.

Step 3: Assemble the Noodles

In a large bowl, mix 2–3 Tbsp shallot-garlic oil, 2 Tbsp soy sauce, 1 Tbsp dark soy sauce, 1 tsp sugar, a pinch of salt, and a dash of white pepper.

Add the prepared rice paper noodles to the bowl and toss until evenly coated.

Step 4: Add Toppings and Serve

Top the noodles with crispy fried shallots, fried garlic, fresh cilantro, and chili oil if desired. Serve immediately for the best flavor and texture.

Storage

This dish is best enjoyed fresh, but leftover shallot oil can be stored in an airtight container in the fridge for up to a week.

Tips

• Soak rice paper noodles in cold water: After cutting rice paper noodles, add to a bowl of cold water to keep them hydrated and separated until sauce is ready.
• Make extra shallot oil: It’s versatile and can be used to elevate other dishes like fried rice or stir-fried vegetables.

Shallot Oil Rice Paper Noodles

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Serves: 2 Prep Time: 20 Mins Cooking Time: 10 Mins 10 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

For the Shallot Oil:

• 3 large shallots, thinly sliced
• 1/2 cup neutral oil (like canola or vegetable oil)
• 2 cloves garlic, minced

Note: The above ingredients makes extra than what is needed for the rice paper noodles. You can store the extra oil.

For the Noodles:

• 8 sheets rice paper
• 2 Tbsp soy sauce
• 1 Tbsp dark soy sauce
• 1 tsp sugar
• Pinch of salt
• Dash of white pepper

Toppings:

• Fried shallots
• Fried garlic
• Fresh cilantro
• Chili oil

Instructions

1. In a small pan, heat the neutral oil over medium heat. Add the sliced shallots and cook, stirring frequently, until golden and crispy, about 5-7 minutes. Use a slotted spoon to remove the shallots and drain them on a paper towel. Reserve the oil in the pan. Lower the heat and add the minced garlic to the oil. Sauté for 1 minute until fragrant but not browned. Remove from heat. For this recipe, you only need some of the shallot oil and you can save the rest in an airtight container.
2. Dip 2 pieces of rice paper (or 3 if you want thicker noodles) in lukewarm water then stack together making sure to align evenly. Place rice paper on a cutting board to allow it to rehydrate. Once rehydrated and dry, brush the bottom and top sides of the stacked rice paper with some oil (to prevent it from sticking later). Cut noodles into 1-inch thick noodles or your desired size. Transfer noodles to a bowl of cold water to keep them hydrated until the sauce is ready. Repeat with remaining rice paper.
3. In the bowl, mix 2-3 Tbsp shallot-garlic oil, soy sauce, dark soy sauce, sugar, sesame oil, and white pepper. Add the noodles and mix to coat well.
4. Top the noodles with crispy fried shallots, fried garlic, fresh cilantro, and chili oil if desired.

The post Shallot Oil Rice Paper Noodles first appeared on Herman at Home.

What is Rice Paper Bacon?

Rice paper bacon is a plant-based alternative to traditional bacon, using thin rice paper sheets seasoned with a smoky, savory marinade to mimic the flavors and crispiness of real bacon. The rice paper provides a light, crispy texture, and the marinade delivers that smoky flavor we all love in bacon. Perfect for sandwiches, salads, or just snacking, this vegan bacon substitute is a delicious twist on a classic favorite.

Why You’ll Love This Recipe:

• Easy to Make: With just a handful of pantry ingredients, you’ll have this recipe ready in no time.
• Crispy Texture: The rice paper crisps up beautifully in the pan, giving you that satisfying crunch.
• Smoky, Savory Flavor: Thanks to smoked paprika, soy sauce, and optional liquid smoke, each bite has that familiar bacon flavor.
• Versatile: Great for sandwiches, wraps, salads, or even breakfast burritos!
• Unique & Plant-Based: This recipe is completely vegan, making it a fantastic alternative for anyone looking to cut back on meat.

Ingredients:

• Rice Paper: The base of this bacon; they crisp up beautifully and hold the marinade flavor well.
• Soy Sauce: Adds a savory, umami flavor, giving depth and richness to the bacon.
• Olive Oil: Adds a bit of fat, which helps the rice paper crisp up in the pan.
• Maple Syrup: Provides a touch of sweetness, balancing the smokiness with a classic bacon-like flavor.
• Sriracha: Adds a slight hint of spice for a subtle kick.
• Smoked Paprika: The key to the smoky flavor, giving the rice paper that classic bacon taste.
• Garlic Powder: Adds an earthy, savory note that complements the other flavors.
• Black Pepper: Freshly cracked for a bit of heat and depth.
• Liquid Smoke (optional): Boosts the smoky flavor for an extra punch, though it’s optional.
• Water: Thins out the marinade for easy coating.
• Oil for the Pan: Helps the rice paper strips fry up crispy and golden.

How to Make Rice Paper Bacon:

1. Make the Marinade

In a bowl, combine soy sauce, olive oil, maple syrup, sriracha, smoked paprika, garlic powder, black pepper, and optional liquid smoke. Add 1-2 tablespoons of water to thin the marinade slightly.

2. Prep the Rice Paper

Quickly dip one rice paper sheet in water, then immediately dip a second sheet and stack them together. Let them sit for about 30 seconds to rehydrate. Dip the stacked rice paper into the marinade, ensuring it’s fully coated.

3. Cut the Strips

Using a knife or pizza cutter, slice the marinated rice paper into 1-1.5 inch wide strips. Transfer to a plate and repeat with the remaining rice paper sheets.

4. Fry the Bacon

Heat 1 tablespoon of oil in a medium pan over medium heat. Add a few rice paper bacon strips and fry for 2-3 minutes on each side, or until browned and crispy. Remove from the pan and repeat with the remaining strips, adding more oil if necessary.

Storage:

Rice paper bacon is best enjoyed fresh, but any leftovers can be stored in an airtight container for up to 2 days.

Tips:

• Quick Dip for Hydration: Avoid over-soaking the rice paper; a quick dip in water is all it needs.
• Adjust Marinade Thickness: If the marinade seems too thick, add a bit more water for even coating.
• Avoid Overcrowding: Fry the strips in small batches to keep them crispy and prevent sticking.

Rice Paper Bacon

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Serves: 2 Prep Time: 20 Mins Cooking Time: 10 Mins 10 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 5 voted )

Ingredients

6 sheets of rice paper

3 Tbsp soy sauce

1 Tbsp olive oil

1 Tbsp maple syrup

1 tsp sriracha

1 tsp smoked paprika

1 tsp garlic powder

Freshly cracked black pepper

1/2 tsp liquid smoke (optional)

1-2 Tbsp water to thin out marinade

Oil for the pan

Instructions

1. In a bowl, add soy sauce, olive oil, maple syrup, sriracha, smoked paprika, garlic powder, black pepper, and liquid smoke (optional) together. Thin out with 1-2 Tbsp of water.
2. Quickly dip one sheet of rice paper in water then another sheet of rice paper and stack together. Let rehydrate for 30 seconds. Next, dip rice paper in marinade until fully coated. Using knife or pizza cutter, cut strips into 1-1.5 inch wide strips. Transfer to another plate then repeat with remaining rice paper.
3. In a medium pan on medium heat, add 1 Tbsp of oil then add strips of bacon. Fry for 2-3 mins per side until browned and crispy. Remove from pan and repeat with remaining rice paper bacon strips.

The post Rice Paper Bacon – Vegan and Plant-Based! first appeared on Herman at Home.

Why You Will Love This Recipe

• Quick and easy: Using rice paper as noodles cuts down on the time, making this recipe accessible and perfect for a weeknight dinner.
• Packed with flavor: The combination of scallion oil, soy sauce, and oyster sauce gives the noodles a deep, savory flavor, with just a hint of sweetness and spice from the ginger.
• Customizable: Garnish the dish with your choice of veggies, proteins, or even fried scallions and sesame seeds for extra texture.
• Light and satisfying: The dish is filling without being too heavy, thanks to the light nature of the rice paper noodles.

Ingredients

• Rice paper: A quick alternative to traditional noodles, these rice paper sheets turn into soft, chewy noodles. Rice paper is also a great pantry staple and can turn into noodles in an instant!
• Scallions: The key ingredient that flavors the oil and brings that signature scallion fragrance. You’ll need a lot for this recipe!
• Avocado oil: A healthy, neutral oil that brings out the flavors of the scallions.
• Soy sauce: Adds savory umami to the sauce.
• Dark soy sauce: A richer, more intense soy sauce that adds depth of flavor and color.
• Oyster sauce: A sweet and savory sauce that enhances the overall taste.
• Sugar: Balances the saltiness of the sauces with a touch of sweetness.
• Grated ginger: Adds a slight zing to the dish.
• Water or chicken broth: Thins out the sauce while adding flavor.

How to Make Scallion Oil Rice Paper Noodles

1. Prepare the Rice Paper Noodles

On a cutting board, brush the board with a little oil. Dip 3 pieces of rice paper in cold water and stack them together evenly. Place the stacked rice paper on the cutting board and brush the top layer with more oil. Cut the stack into 1-inch wide noodles, or your desired thickness. If the noodles begin to dry out, brush with a little water to keep them moist. Immediately transfer the cut noodles to a bowl of cold water and let them soak for 15 minutes. Repeat this process with the remaining rice paper.

2. Prepare the Scallions

Pat the scallions dry and separate the white and green parts. Leave the white parts whole and chop the green parts.

3. Make the Scallion Oil

Heat avocado oil in a medium pot over medium-low heat. Add the white parts of the scallions and fry for about 8 minutes until they are golden but not burnt. Remove and discard the white parts. Add the green parts of the scallions to the oil and fry for 2-3 minutes. Remove them from the oil and set them aside for garnish later. Let the scallion oil cool for a few minutes.

4. Prepare the Sauce

In a bowl, mix together the soy sauce, dark soy sauce, oyster sauce, sugar, ginger, and water or chicken broth. Add the cooled scallion oil and stir to combine.

5. Combine Noodles and Sauce

Drain the rice paper noodles and transfer them to a bowl. Pour the sauce over the noodles and mix well.

6. Garnish and Serve

Garnish the noodles with fried scallions, sesame seeds, and your choice of veggies or protein. Enjoy immediately!

Tips to Make Rice Paper Noodles

• Layering rice paper: When layering the rice paper sheets, make sure they’re aligned evenly and brushed with oil to prevent sticking.
• Keep noodles moist: After cutting the noodles, keep them from drying out by transferring them directly into cold water. This ensures they stay soft and pliable.
• Avoid overcrowding: When cutting the noodles, be careful not to stack too many sheets at once or the noodles may clump together.
• Brush with oil: Keep a light coat of oil on the rice paper and cutting board to prevent from sticking.

What Can You Enjoy This With?

• Steamed or stir-fried vegetables: Add some broccoli, bok choy, or bell peppers to balance out the savory noodles.
• Grilled chicken or shrimp: Top the noodles with your favorite protein for a more filling meal.
• Chili oil: Drizzle some homemade or store-bought chili oil for a kick of heat.
• Pickled vegetables: Add some pickled cucumbers or carrots for a tangy crunch.

Additional Tips

• Pat scallions dry: Ensure the scallions are completely dry before frying to avoid oil splattering.
• Use neutral oil: Choose an oil that doesn’t have a strong flavor, like avocado or vegetable oil, to let the scallions shine.
• Don’t overheat the oil: Keep the heat at medium-low to prevent the scallions from burning and turning bitter.

Storage

• I recommend eating these fresh as rice paper noodles do not store well and harden quickly.

Scallion Oil Rice Paper Noodles

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Serves: 2 Prep Time: 10 Mins Cooking Time: 10 Mins 10 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Scallion Noodles

• 9 sheets rice paper
• Neutral oil for brushing rice paper
• 4 bunches scallions
• 4 Tbsp avocado oil
• 1 Tbsp soy sauce
• 2 tsp dark soy sauce
• 1 Tbsp oyster sauce
• 2 tsp sugar
• 1 tsp grated ginger
• 3 Tbsp water or chicken broth

Garnish:

• Fried scallions
• Sesame seeds
• Veggies, protein

Instructions

1. On a cutting board, brush the board with some oil. Dip 3 pieces of rice paper in cold water then stack together aligned evenly. Place rice paper on cutting board and brush the top layer with more oil. Cut noodles into 1-inch thick noodles or your desired size. Immediately transfer noodles to a bowl of cold water and soak for 15 min. Repeat with remaining rice paper.
2. Pat scallions very dry then cut to separate white and green parts. Leave white parts whole but chop the green parts. In a medium pot over medium-low heat, heat up avocado oil then add white parts of scallion until fried but not burnt for 8 mins. Remove white parts and discard. Then add green parts of scallions and fry for 2-3 mins. Turn off heat, remove green parts, and set aside for garnish later. Let oil cool for a few mins.
3. In a bowl, add soy sauce, dark soy sauce, oyster sauce, sugar, ginger, and water/broth and mix. Add scallion oil then mix well. Drain rice paper noodles then transfer to a bowl and pour sauce and mix well. Garnish with fried scallions, sesame seeds, and optional veggies or meat.

The post Scallion Oil Rice Paper Noodles first appeared on Herman at Home.

What are Pork Belly and Kimchi Crispy Rice Paper Bites?

Crispy Pork Belly and Kimchi Bites combine marinated pork belly with savory kimchi and fresh green onions, all wrapped in rice paper and pan-fried until crispy. The recipe balances sweet, salty, and spicy notes with a satisfying crunch in each bite, making it a unique twist on traditional Asian street food-inspired dishes.

Why You’ll Love This Recipe

• Easy to make: With just a few ingredients, this recipe is straightforward and rewarding.
• Flavorful: Each bite is filled with the savory richness of pork, the tang of kimchi, and a hint of sweetness from the sugar and honey in the marinade.
• Crispy texture: Pan-fried rice paper wrappers add a satisfying crunch to every bite.
• Unique twist: The double-wrapped rice paper adds a unique texture, perfect for a party appetizer or snack.
• Customizable: Adjust the heat level by adding more or less gochujang in the dipping sauce for a spicier or milder kick.

Ingredients

• Pork Belly: This tender and flavorful cut is ideal for marinating and adds a juicy, rich flavor to each bite.
• Soy Sauce: Adds a salty and umami depth to the pork belly without being overly salty.
• Rice Vinegar: Provides a slight tanginess that helps balance the richness of the pork.
• Sesame Oil: Enhances the marinade with a nutty aroma, giving the pork belly an extra layer of flavor.
• Sugar: Balances out the saltiness and tang in the marinade and caramelizes slightly during pan-frying for a hint of sweetness.
• Salt: Brings out the natural flavors of the ingredients without overpowering.
• White Pepper: Adds a mild, earthy heat that complements the pork.
• Kimchi: The tangy, spicy flavor of kimchi contrasts perfectly with the savory pork belly.
• Green Onions: The green parts add a fresh flavor and mild spice to each bite.
• Rice Paper: Creates the crunchy outer layer for each bite, adding texture.
• Olive Oil: Used for pan-frying to get the rice paper wrapper crispy and golden brown.

Dipping Sauce

• Soy Sauce: Forms the base of the dipping sauce, adding a salty umami flavor.
• Gochujang: This spicy Korean chili paste adds heat and depth to the dipping sauce.
• Honey: Provides a hint of sweetness to balance the heat from gochujang.
• Water: Thins the sauce for the perfect consistency to coat each bite.

How to Make Pork Belly and Kimchi Crispy Rice Paper Bites

1. Marinate the Pork: Add pork belly, soy sauce, rice vinegar, sesame oil, sugar, salt, and white pepper to a bowl, mix, and marinate for at least 2 hours.
2. Cook the Pork: In a pan on medium heat, pan-fry pork belly on each side until golden brown and cooked through, about 3-4 minutes per side. Remove from heat.
3. Assemble Bites: Dip one piece of rice paper in warm water, then add a few strips of pork belly, 1-2 tablespoons kimchi, and 1-2 green onion pieces. Fold both sides, then roll up to make a small package. Double wrap by dipping another rice paper in warm water and rolling it around the bite to make a small package.
4. Pan-Fry the Bites: In a pan over medium heat, add 2 tablespoons olive oil and the wrapped bites. Fry on each side for about 3-4 minutes until crispy and golden brown.
5. Prepare the Dipping Sauce: In a small bowl, mix soy sauce, gochujang, honey, and water until smooth. Serve alongside the bites.

Storage

These bites are best eaten fresh but can be stored in an airtight container in the fridge for up to 1 day. Reheat in a pan for crispiness.

Tips

• Double-wrapping: Ensure the bites stay intact and extra crispy by wrapping each bite in two layers of rice paper.
• Adjust heat: If you prefer less spice, reduce the amount of gochujang in the dipping sauce.
• Use smaller pork belly pieces: This helps to create uniform bites that cook evenly and fit nicely within the rice paper wrappers.

Pork Belly & Kimchi Crispy Rice Paper Bites

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Serves: 2 Prep Time: 25 Mins Cooking Time: 15 Mins 15 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

1 pound pork belly, cut in 1 inch thin strips

2 Tbsp low sodium soy sauce

2 tsp rice vinegar

1/2 tsp sesame oil

3 tsp sugar

1/2 tsp salt

Dash of white pepper

1/2 cup kimchi, drained

3 stalk green onion, use green parts only and cut into 2 inch pieces

16 small rounds rice paper (I used smaller rounds of rice paper but if you only larger sheets, just add more filling)

Olive oil for pan frying

Instructions

1. Add pork belly, soy sauce, rice vinegar, sesame oil, sugar, salt, and white pepper to a bowl, mix, and marinate for at least 2 hours.
2. In a pan on medium heat, pan fry pork belly on each side until golden brown and cooked through, about 3-4 mins per side. Remove from heat.
3. Dip 1 piece of rice paper in warm water then add a few strips pork belly, 1-2 Tbsp kimchi, and 1-2 pieces of green onion strips. Fold both sides, then roll up to make a small package. Double wrap the bite by dipping another piece of rice paper in warm water and placing the bite into rice paper and rolling into small package.
4. In a pan, over medium heat, add 2 Tbsp olive oil and wrapped bites. Fry on each side for about 3-4 mins until crispy and brown.

The post Pork Belly and Kimchi Crispy Rice Paper Bites first appeared on Herman at Home.

Why you’ll love this recipe

Rice paper pork dumplings are so delicious and offer a unique combination of flavors and textures. The rice paper wrapper is delicate yet sturdy enough to hold the savory pork filling and rich broth, creating a satisfying burst of flavor with each bite. I also appreciate that they are gluten-free, making them a great option for everyone, including those with dietary restrictions. The fact that you can enjoy these delicious, melt-in-your-mouth dumplings without the need to wait in long lines at a dim sum restaurant is just an added bonus!

Ingredients

Gelatin Soup:

• Unsalted chicken stock: Provides a rich, savory base for the soup inside the dumplings.
• Gelatin powder: A quicker and easier way to help solidify the chicken stock into a gel-like consistency, which melts into a flavorful broth when cooked.
• Shaoxing wine: Adds a hint of sweetness and depth to the broth.
• Soy sauce: Enhances the umami and saltiness in the broth.
• Ginger slices: Infuses the broth with a warm, slightly spicy flavor.
• Salt: Brings out all the other flavors in the broth.

Filling:

• Ground pork: The main protein that forms the savory base of the filling.
• Minced green onion: Adds a fresh, mild onion flavor that brightens the filling.
• Minced ginger: Provides a warm, aromatic kick that complements the pork.
• Shaoxing wine: Adds depth of flavor and a slight sweetness to the filling.
• Soy sauce: Ensures the pork is well-seasoned with umami and saltiness.
• Sesame oil: Contributes a nutty, toasty flavor and richness to the filling.
• Salt: Enhances the overall flavor of the filling.
• White pepper: Adds a subtle heat and complexity to the seasoning.
• Rice paper: Used as the wrappers for the dumplings, becoming pliable when soaked. I cut the rice paper into smaller pieces so I can create thicker bottom and thinner top for the dumpling wrappers.

How to Make Rice Paper Pork Soup Dumplings

1. Add 1 tsp gelatin powder and 2 Tbsp of water in a bowl, stir, and let sit for a few mins until absorbs all the liquid. Meanwhile add chicken stock, shaoxing wine, soy sauce, ginger, and salt to a pot and heat until simmer for 4-5 mins. Add gelatin and stir until combined well and cook for another min. Discard ginger pieces, transfer to a bowl, cover and chill in the fridge for a few hours until broth turns until a jelly form. When ready, cut into small pieces
2. When the soup is ready, make the filling by combining pork, green onion, ginger, shaoxing wine, soy sauce, sesame oil, salt, and pepper together, stirring in one direction for at least 1 min. Consistency should be whipped and sticky. Add cut jelly to the filling and mix well. Keep the meat chilled so gelatin doesn’t melt.
3. With each rice paper, cut into quarters. Using 3 pieces, arrange rice paper so the center overlaps and makes a diamond shape. Add about 1 Tbsp of filling in the center then gently fold all the corners to the center top and twist. It doesn’t have to be perfect. Repeat with remaining wrappers and fillings
4. Steam over medium-low heat for 6-7 mins. Turn off heat and let rest for a few mins before opening the lid (wrapper is delicate). Enjoy immediately!

Storage

I recommend eating these dumpings immediately as the rice paper will harden and the texture won’t be soft and chewy.

Rice Paper Pork Soup Dumplings

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Serves: 2 Prep Time: 35 Mins Cooking Time: 10 Mins 10 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

Gelatin Soup

• 1 cup unsalted chicken stock
• 1.5 tsp gelatin powder
• 1 Tbsp shaoxing wine
• 1 Tbsp soy sauce
• 1 thumb sized ginger, cut into thick slices
• Pinch of salt

Filling

• 1/2 pound ground pork
• 1/2 stalk green onion, minced
• 1 Tbsp minced ginger
• 1 Tbsp shaoxing wine
• 1 Tbsp soy sauce
• 1 tsp sesame oil
• Pinch of salt
• Dash of white pepper
• 10-12 rice paper

Instructions

1. Add 1 tsp gelatin powder and 2 Tbsp of water in a bowl, stir, and let sit for a few mins until absorbs all the liquid. Meanwhile add chicken stock, shaoxing wine, soy sauce, ginger, and salt to a pot and heat until simmer for 4-5 mins. Add gelatin and stir until combined well and cook for another min. Discard ginger pieces, transfer to a bowl, cover and chill in the fridge for a few hours until broth turns until a jelly form. When ready, cut into small pieces
2. When soup is ready, make the filling by combining pork, green onion, ginger, shaoxing wine, soy sauce, sesame oil, salt, and pepper together, stirring in one direction for at least 1 min. Consistency should be whipped and sticky. Add cut jelly to the filling and mix well. Keep the meat chilled so gelatin doesn’t melt.
3. With each rice paper, cut into quarters. Using 3 pieces, arrange rice paper so the center overlaps and makes a diamond shape. Add about 1 Tbsp of filling in the center then gently fold all the corners to the center top and twist. It doesn’t have to be perfect. Repeat with remaining wrappers and fillings
4. Steam over medium-low heat for 6-7 mins. Turn off heat and let rest for a few mins before opening the lid (wrapper is delicate). Enjoy immediately!

The post Rice Paper Pork Soup Dumplings – Gluten Free! first appeared on Herman at Home.

Why you’ll love this recipe

I think you’ll love this recipe because:

• Unique Texture: The use of rice paper gives the noodles a unique, chewy texture that is different from traditional noodles, making the dish stand out.
• Flavorful Sauce: The combination of szechuan peppercorn, sesame seeds, and chili oil provides a perfect balance of savory and spicy flavors, enhancing the overall taste of the dish.
• Quick and Easy: This recipe is quick to prepare (in 15 mins or less!) and requires minimal ingredients, making it an ideal choice for a delicious meal without much hassle.
• Versatile: The dish can be customized with various vegetables, proteins, or additional spices, catering to different dietary preferences and tastes. The world is your oyster!

Ingredients

• Avocado Oil: A light, neutral oil that enhances the dish with its smooth texture and high smoke point, perfect for heating up the spices.
• Red Chili Flakes: Adds a kick of heat to the dish, giving it the signature spiciness of Dan Dan noodles. The amount can be adjusted to suit your spice preference.
• Ground Sichuan Peppercorn: The star ingredient that provides the distinctive tingling, numbing sensation and a unique floral aroma, characteristic of Sichuan cuisine.
• Garlic: Minced or grated garlic here adds depth and a savory base to the sauce, enhancing the overall flavor profile.
• Sesame Seeds: Contributes a nutty flavor and slight crunch, adding texture to the dish.
• Sugar: Balances the heat and saltiness with a touch of sweetness, rounding out the flavors.
• Soy Sauce: Brings a rich umami flavor and saltiness, deepening the complexity of the sauce.
• Peanut Butter: Adds creaminess and a nutty undertone that complements the spicy and savory elements, giving the sauce its signature richness.
• Hot Water: Used to thin out the sauce and create a smooth, cohesive sauce that coats the noodles evenly.
• Rice Paper: Provides a chewy and unique texture, absorbing the flavors of the sauce while offering a lighter alternative to traditional wheat noodles. You can cut these rice paper into your desired noodle size but I liked them wide for this recipe.
• Chopped Green Onion: Adds a fresh, crisp element and a pop of color as a garnish.
• Minced Pork: A traditional component of Dan Dan noodles, this adds a savory, meaty richness to the dish, making it more filling and satisfying.

How to Make Spicy Szechuan Rice Paper Noodles

1. On a cutting board, brush the board with some oil. Dip 3 pieces of rice paper in cold water then stack together aligned evenly. Place rice paper on cutting board and brush the top layer with more oil. Cut noodles into 1 inch thick noodles or your desired size. Immediately transfer noodles to a bowl of water and soak until ready to eat (no more than 45 mins). Repeat with remaining rice paper.
2. Heat oil in a pot until hot but not smoking. Add chili flakes, ground Sichuan pepper, garlic, sesame seeds, and sugar to a bowl and pour oil over to sizzle. Add soy sauce, peanut butter, water, and mix well to incorporate. Add any additional salt to taste. Drain noodles from water and add to sauce and mix well. 
3. Garnish with chopped green onion and minced pork. Serve immediately. 

Storage

I recommend eating these rice paper noodles immediately as the rice paper will harden and the texture won’t be soft and chewy.

Spicy Szechuan Rice Paper Noodles

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Serves: 2 Prep Time: 10 Mins Cooking Time: 5 Mins 5 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 6 voted )

Ingredients

• 3 Tbsp avocado oil
• 1/2 - 1 Tbsp red chili flakes
• 1 tsp ground Sichuan peppercorn
• 1 small clove garlic, minced
• 1 Tbsp sesame seed
• 1 tsp sugar
• 1.5 Tbsp soy sauce
• 1 Tbsp peanut butter
• 1/4 hot water
• 9 sheets rice paper
• Chopped green onion, garnish
• Minced pork, garnish

Instructions

1. On a cutting board, brush the board with some oil. Dip 3 pieces of rice paper in cold water then stack together aligned evenly. Place rice paper on the cutting board and brush the top layer with more oil. Cut noodles into 1-inch thick noodles or your desired size. Immediately transfer noodles to a bowl of water and soak until ready to eat (no more than 45 mins). Repeat with remaining rice paper.
2. Heat oil in a pot until hot but not smoking. Add chili flakes, ground Sichuan pepper, garlic, sesame seeds, and sugar to a bowl and pour oil over to sizzle. Add soy sauce, peanut butter, water, and mix well to incorporate. Add any additional salt to taste. Drain noodles from water and add to sauce and mix well.
3. Garnish with chopped green onion and minced pork. Serve immediately.

The post Spicy Szechuan Rice Paper Noodles – Quick and Easy! first appeared on Herman at Home.

Why you’ll love this recipe

I think you’ll love this recipe because:

• Unique Texture: The use of rice paper gives the noodles a unique, chewy texture that is different from traditional noodles, making the dish stand out.
• Flavorful Sauce: The combination of soy sauce and chili oil provides a perfect balance of savory and spicy flavors, enhancing the overall taste of the dish.
• Quick and Easy: This recipe is likely quick to prepare (15 mins total!) and requires minimal ingredients, making it an ideal choice for a delicious meal without much hassle.
• Versatile: The dish can be customized with various vegetables, proteins, or additional spices, catering to different dietary preferences and tastes.

Ingredients

• Avocado Oil: This type of oil is great for the chili oil because it has a high smoke point and is great for heart health!
• Red chili flakes: This is key to add that spice and heat for the sauce.
• Garlic: One small clove is enough to bring aroma and fragrance to the sauce.
• Green onion: Adds a bit of onion flavor that really elevates the sauce.
• Sesame seeds: Adds a bit of nuttiness to the sauce
• Sugar: A little sweetness here balances out the umami flavor.
• Soy sauce: Umami flavor that elevates the sauce.
• Water or Chicken broth: Helps to thin the chili oil and sauce so the noodles absorb the sauce well.
• Salt: A little pinch here to provide seasoning
• Rice paper: The key ingredient to make the noodles! Make sure to use a good brand that makes good quality rice paper. Check out my link for my recommended brand.
• Cilantro: Garnish with a little cilantro for additional flavor

How to Make Soy Chili Oil Rice Paper Noodles

1. Heat oil in a pot until hot but not smoking. Add chili flakes, garlic, green onion, sesame seeds, and sugar to a bowl and pour oil over to sizzle. Add soy sauce, water or broth, salt and mix well to incorporate. Set aside.
2. On a cutting board, brush the board with some oil. Dip 3 pieces of rice paper in cold water then stack together aligned evenly. Place rice paper on cutting board and brush the top layer with more oil. Cut noodles into 1 inch thick noodles or your desired size. If noodle is starting to dry out, add water to keep it moist and soft. Immediately transfer noodles to the sauce bowl and mix well. Repeat with remaining rice paper.
3. Garnish with cilantro and serve immediately.

Storage

I recommend eating these dumplings immediately as the rice paper will harden and the texture won’t be soft and chewy.

Soy Chili Oil Rice Paper Noodles

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Serves: 2 Prep Time: 10 Mins Cooking Time: 5 Mins 5 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.4/5

( 33 voted )

Ingredients

• 3 Tbsp avocado oil
• 1 Tbsp red chili flakes
• 1 small clove garlic, minced
• 2 Tbsp chopped green onion
• 1 Tbsp sesame seed
• 1 tsp sugar
• 2 Tbsp soy sauce
• 3 Tbsp water or chicken broth
• Pinch of salt to taste
• 9 pieces rice paper
• Chopped cilantro, as garnish

Instructions

1. Heat oil in a pot until hot but not smoking. Add chili flakes, garlic, green onion, sesame seeds, and sugar to a bowl and pour oil over to sizzle. Add soy sauce, water or broth, salt and mix well to incorporate. Set aside.
2. On a cutting board, brush the board with some oil. Dip 3 pieces of rice paper in cold water then stack together aligned evenly. Place rice paper on cutting board and brush the top layer with more oil. Cut noodles into 1 inch thick noodles or your desired size. If noodle is starting to dry out, add water to keep it moist and soft. Immediately transfer noodles to the sauce bowl and mix well. Repeat with remaining rice paper.
3. Garnish with cilantro and serve immediately.

The post Soy Chili Oil Rice Paper Noodles – 15-Min Recipe! first appeared on Herman at Home.

What is Lemongrass?

Lemongrass is a popular plant that smells and tastes a bit like lemons. It’s often used to add flavor to food, especially in Asian dishes. Outside of food, it is used in oils for its nice smell and to keep bugs away. Plus, it’s thought to have some health benefits, like helping with swelling and fighting germs. If you don’t have access to lemongrass, you can substitute for lemon zest.

Why you’ll love this recipe

Lemongrass shrimp in crispy rice paper is a favorite due to its balanced flavor combination of citrusy lemongrass, savory shrimp, and rice noodles. When you pair it with nước chấm, a traditional Vietnamese dipping sauce, you won’t be able to stop eating!

Ingredients

• Shrimp –  provides a sweet, delicate flavor and a tender texture that pairs well with the aromatic lemongrass, serving as the main protein of the dish.
• Lemongrass – adds a citrusy, refreshing flavor that enhances the shrimp and gives the dish its distinctive taste, making it aromatic and vibrant.
• Garlic – adds depth and a savory undertone, complementing the lemongrass and shrimp, and enhancing the overall flavor.
• Fish Sauce – provides umami and a slight saltiness, enhancing the overall flavor profile of the dish, and adding a characteristic taste of Southeast Asian cuisine.
• Soy Sauce – adds a mild saltiness and a touch of sweetness, balancing the flavors of the marinade, and complementing the shrimp.
• Brown Sugar – balances the savory and tangy elements, adding a hint of caramelized sweetness, which enhances the overall taste profile.
• Lime Juice – adds brightness and acidity, balancing the flavors and providing a refreshing contrast to the savory ingredients.
• Salt – enhances the overall flavor by bringing out the natural flavors of the ingredients, ensuring the dish is well-seasoned.
• Vermicelli Rice Noodle – adds a soft, chewy texture that contrasts with the crispy rice paper and complements the shrimp filling, contributing to the overall mouthfeel.
• Chinese Chives  – adds a mild onion-garlic flavor and a slight crunch, contributing to the overall texture and taste, and providing an additional layer of flavor.
• Rice Paper  – provides a crispy outer layer when fried, creating a delightful texture contrast with the tender filling, and making the dish visually appealing.

How to Make Lemongrass Shrimp in Crispy Rice Paper

1. In a bowl, add shrimp, lemongrass, garlic, fish sauce, soy sauce, brown sugar, lime juice, and salt and mix to combine. Let marinade for 15 mins.
2. In a medium pan over medium heat, add shrimp and cook for 2-3 mins on each side until shrimp is tender and cooked through.
3. Bring a medium pot to boil and add vermicelli rice noodles. Cook the noodles according to the package suggested time then drain all of the water. Quickly rinse with cold water through all the noodles for 20 seconds then drain all the water again. The noodles will dry and be sticky and bouncey.
4. To assemble, dip rice paper completely in warm water, drain all the water, then transfer to a plate. Working quickly as the rice paper will get sticky, add 4-5 pieces of shrimp, a small handful of cooked rice noodles, and 2-3 pieces of chinese chives. Fold the left and right edges to the center, then fold the bottom edge cover the filling and slowly roll up until you get a crispy rice paper pillow.
5. In a medium pan over medium heat, add 2 Tbsp of oil then add rice papers and pan fry on each side for about 4-5 mins until golden brown. Remove from heat and serve with the dipping sauce.

Storage

I recommend eating this as fresh as possible. However, if you’d like, you can prep each bite then wrap it in a wet towel to keep it moist and shallow fry them in a pan at a later time. Even with this method, I only recommend preparing a few hours ahead of time and not the night before.

Lemongrass Shrimp in Crispy Rice Paper (or Rice Paper Pillows)

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Serves: 2-3 Prep Time: 25 Mins Cooking Time: 20 Mins 20 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 7 voted )

Ingredients

Main Ingredients

1 pound raw shrimp, peeled and deveined

1.5 Tbsp lemongrass, minced

2 cloves garlic

1/2 Tbsp fish sauce

2 tsp light soy sauce

1/2 Tbsp brown sugar

1 Tbsp lime juice

Pinch of salt

5 oz. vermicelli rice noodle

1-2 stalks chinese chives, cut into 3 inch length

8-10 rice paper

Dipping sauce (nuoc cham)

1/3 cup fish sauce

1/3 cup water

3 Tbsp sugar

2 Tbsp lime juice

2 tsp rice wine vinegar

1 small thai chili

1 clove garlic

1 tsp chili garlic sauce

Instructions

1. In a bowl, add shrimp, lemongrass, garlic, fish sauce, soy sauce, brown sugar, lime juice, and salt and mix to combine. Let marinade for 15 mins.
2. In a medium pan over medium heat, add shrimp and cook for 2-3 mins on each side until shrimp is tender and cooked through.
3. Bring a medium pot to boil and add vermicelli rice noodles. Cook the noodles according to the package suggested time then drain all of the water. Quickly rinse with cold water through all the noodles for 20 seconds then drain all the water again. The noodles will dry and be sticky and bouncey.
4. To assemble, dip rice paper completely in warm water, drain all the water, then transfer to a plate. Working quickly as the rice paper will get sticky, add 4-5 pieces of shrimp, a small handful of cooked rice noodles, and 2-3 pieces of chinese chives. Fold the left and right edges to the center, then fold the bottom edge cover the filling and slowly roll up until you get a crispy rice paper pillow.
5. In a medium pan over medium heat, add 2 Tbsp of oil then add rice papers and pan fry on each side for about 4-5 mins until golden brown. Remove from heat and serve with the dipping sauce.

The post Lemongrass Shrimp in Crispy Rice Paper – You’ll Love This! first appeared on Herman at Home.