Winter Rolls Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
12 winter
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Calories
200 kcal
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Course
Lunch
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Cuisine
Vietnamese
Winter Rolls Recipe
Description
This recipe starts with preparing small Vietnamese lemongrass meatballs, pan-fried until browned and thoroughly cooked. Rice vermicelli is softened by soaking and rinsed cold. Mushrooms are sautéed for added umami and texture. Carrots and red cabbage are thinly sliced for crunch and color, and cilantro adds fresh herbal notes.
Using softened rice paper wrappers, each roll is assembled by layering vermicelli, vegetables, meatballs, mushrooms, and cilantro before tightly rolling to enclose the fillings. The dipping sauce combines rice wine vinegar, sugar, sriracha, soy sauce, ginger, fish sauce, garlic, and lime juice to present a sweet, sour, spicy, and savory balance that complements the rolls well.
These rolls are best eaten soon after assembly for optimal texture but can be stored wrapped in damp paper towels and refrigerated up to 8 hours if needed, then brought to room temperature before serving. They work well as appetizers, snacks, or light meals featuring layers of textures and flavors wrapped in delicate rice paper.
Ingredients
- 1 recipe Vietnamese Lemongrass Meatballs 48 meatballs
- 5 ounces rice vermicelli
- 5 ounces shimeji mushrooms or substitute a handful of shiitake mushrooms
- 3 carrot julienned on a mandolin
- 2 cups red cabbage thinly sliced on a mandolin
- 12 tems cilantro
- 12 small rice paper wrappers
Dipping Sauce
- ¼ cup rice wine vinegar
- 1 teaspoon sriracha
- 1 teaspoon sugar
- ½ teaspoon fish sauce grated ginger
- ½ teaspoon soy sauce
- ½ teaspoon ginger
- 1 small garlic very finely minced, clove
- lime juice from half lime
Instructions
- Make the recipe for the Vietnamese Lemongrass Meatballs. Roll into 48 mini meatballs and pan fry over medium-high heat in a little oil until they are dark brown and have reached an internal temperature of 165 degrees Fahrenheit, about 10 minutes.
- Soak the rice vermicelli in boiling water until soft, about 3-4 minutes. Drain and rinse with cold water.
- Saute the mushrooms in a little oil until cooked, about 3-4 minutes.
- Whisk all the dipping sauce ingredients in a small bowl.
Assemble the winter rolls:
- Fill a large, shallow bowl with hot tap water. Dip one rice paper wrapper in the water and let it soften for about 30 seconds. Lay the wrapper on a flat surface and top with some rice vermicelli, carrots, cabbage, a stem of cilantro, four meatballs, and a few mushrooms.
- Pull one end of the wrapper over the fillings. Fold the sides in then roll up like a burrito. Set aside on parchment paper (they will stick to most other surfaces!) and repeat with the remaining wrappers.
Notes
- Wrap each assembled winter roll in a damp paper towel and store in a resealable bag in the fridge for up to 8 hours if making ahead.
- Use one damp paper towel per roll to maintain moisture without sogginess; unwrap gently before serving.
- Bring stored rolls to room temperature before serving for best flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12winter
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Serving | 1 winter roll | |
| Calories | 200kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 10g | 20% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 2g | 100% |
| Cholesterol | 35mg | 12% |
| Sodium | 583mg | 24% |
| Potassium | 408mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2784IU | 56% |
| Vitamin C | 10mg | 11% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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