Vietnamese Rice Paper Bowl (Print Version)

Crispy rice paper, fresh vegetables, and protein with creamy peanut sauce in a vibrant Vietnamese-inspired bowl.

# What You Need:

→ 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 - ½ cup fresh mint leaves
10 - ½ cup fresh cilantro leaves

→ Peanut Sauce

11 - ⅓ cup creamy peanut butter
12 - 2 tbsp soy sauce or tamari for gluten-free
13 - 1 tbsp hoisin sauce
14 - 1 tbsp rice vinegar
15 - 1 tbsp fresh lime juice
16 - 1-2 tsp sriracha, optional to taste
17 - 2-4 tbsp warm water for thinning

→ Toppings

18 - ¼ cup roasted peanuts, chopped
19 - 2 tbsp fried shallots, optional
20 - Lime wedges for serving

# How To Make:

01 - Fill a large shallow dish with warm water. Submerge each rice paper sheet for 5-10 seconds until just softened, then place on a clean towel. Stack 2-3 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 chicken or shrimp into bite-sized pieces, or cube tofu as appropriate.
03 - Wash, peel, and slice all vegetables according to specifications. Julienne carrots and cucumbers, slice bell pepper thinly, and shred cabbage.
04 - In a medium bowl, whisk together peanut butter, soy sauce, hoisin sauce, rice vinegar, lime juice, and sriracha. Gradually add warm water until the sauce reaches smooth, pourable consistency.
05 - Divide cooked rice or noodles among four bowls. Layer with rice paper pieces, vegetables, salad greens, fresh herbs, and chosen protein.
06 - Drizzle generously with peanut sauce. Sprinkle with chopped peanuts and fried shallots. Serve with lime wedges on the side.

# Expert Advice:

01 -
  • It comes together in 30 minutes flat, which means you can actually make this on a weeknight without losing your mind.
  • Rice paper gets crispy and chewy at the same time when torn into pieces, creating this addictive textural contrast you won't get from a rolled spring roll.
  • The peanut sauce is creamy, tangy, and somehow tastes like a restaurant version but requires just a bowl and a whisk.
02 -
  • Don't over-soak the rice paper or it becomes gluey instead of silky; five to ten seconds feels impossibly short until you taste the difference.
  • Make your peanut sauce slightly thinner than you think you want it because it thickens as it cools, and you want it to cling to everything, not sit at the bottom of the bowl.
03 -
  • Toast your chopped peanuts in a dry skillet for 2 minutes before sprinkling them on top; it wakes up their flavor and makes them taste like you tried harder than you actually did.
  • If you can't find fried shallots at your regular store, they're usually in the Asian aisle or available online, and they're worth hunting down because they add a sophistication that feels small but tastes profound.
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