Vietnamese rice paper pancakes with fruits. Amazing and Healthy: Cooking Rice Flour Pancakes

Every day, fresh herbs are added to our table - here are two more recipes that will allow you to enjoy true spring flavors and learn new national dishes, this time Vietnamese. These are spring rolls. In general, all Vietnamese pancakes - and there are many different types of them - are divided into two large groups: fried and fresh. We offer to cook both fresh - rice paper rolls with herbs, pork and shrimp, and fried - with green onion filling.

The Chinese, who invented gunpowder, paper and many other useful things, are sure that they had a hand in the birth of pizza. This story, of course, involves Marco Polo, who during his stay in China allegedly became so addicted to Chinese pancakes with green onions that, upon returning home, he tried to recreate his favorite dish with the help of an Italian chef.

The Italian failed to repeat Chinese pancakes, but pizza was “born”. There is no point in seriously discussing this legend, since even the very fact of Marco Polo's stay in China is questioned by a number of historians, not to mention the fact that the word pizza is found in Italian chronicles two and a half centuries before his birth.

But it makes sense to try to cook Chinese pancakes. A completely unexpected combination of flavors of sesame oil and green chives, "built-in" into the ruddy dough, as well as an unusual puff texture that is slightly springy, make meeting with these pancakes unforgettable. They are especially tasty if eaten by dipping them alternately in soy sauce and spicy Thai sauce.

For 4-6 servings:

Sesame oil - 1 tbsp. l.
Vegetable oil - 2 tbsp. l.

For test:

Wheat flour - 2½ cups (360 g)
Water - 450 ml
Salt - 1 pinch

For filling:

Green chives - 1 bunch
Salt - 1 tsp

For the dough, mix flour and salt in a bowl and make a well in the center. In a small saucepan, bring the water to a boil, remove from heat, and when the bubbles disappear, pour the water into the flour, stirring quickly with a wooden spatula. Let the mixture cool slightly, put it on the table and knead the elastic dough with your hands. Cover it and let it sit for 30 minutes.
For the filling, mix finely chopped onion with salt in a small bowl.
Sprinkle the table surface with flour. Roll out the dough into a thick rope and cut into 12 pieces. To make a pancake, take a piece of dough and flatten it with your hands or a rolling pin into a thin rectangle. Brush the surface with sesame oil and sprinkle with a little salted onion.
On the long side, roll the rectangle into a tight tube, flatten it slightly and roll it into a snail, tucking the end of the tube and gluing it to the roll. Press the snail with the palm of your hand and roll it out with your fingers or a rolling pin to the desired thickness. Prepare all other pancakes in the same way.
Heat a heavy bottomed skillet over medium heat. Add vegetable oil, heat it and fry the pancakes on both sides until golden brown. Serve hot.

Vietnamese cuisine, unlike many other Asian cuisines, doesn't try to overwhelm you with punchy doses of exotic flavors. The secret to success is fresh ingredients (most of which, oddly enough, are available in Russia), moderate use of spices, and some manual dexterity. The latter, of course, is achieved by exercises.

My favorite goi cuon fresh pancakes I learned how to bake at Madame Vee's cooking course in Hoi An City in Central Vietnam. Acquaintance with this amazing woman gave me a lot in understanding Vietnamese cuisine.

Her full name is Trin Diem Vi. She started her career in the restaurant business as a girl, helping her mother in a restaurant in the market. Today, with four of Hoi An's most famous restaurants, Madame Vee still considers going to the market the most important thing for Vietnamese food.

Together with the chef of Madame Vee's restaurant Morning Glory, I learned how to choose the herb of the same name from the market, which gave the place its name, and mastered many other tricks that you can’t read in a book. Like the fact that the most delicious papaya is the most unprepossessing in appearance.

When I asked Madam Vee what would be on the Morning Glory menu tomorrow, she answered without hesitation: “First, you need to go to the market.” The freshest seasonal fruits, vegetables, herbs; fish and seafood delivered by local fishermen at dawn is what defines the exact menu.

For 8 rolls:

Fresh herbs (basil, cilantro, lettuce, mint, soy sprouts) - 3 cups
Rice noodles - 200 g
Grilled pork - 16 slices or ham - 16 thin slices
Large boiled peeled shrimp - 12 pcs.
Green onion - 12 thin feathers of 6 cm
Rice paper - 8 sheets

For sweet and sour sauce:

Lime juice - 1 tbsp. l.
Fine white sugar - 1 tbsp. l.
Nam pla fish sauce - 1.5 tsp
Water - 3 tsp
Garlic
hot chili pepper

Boil rice noodles and rinse with cold water.
To prepare the pancake, place a sheet of rice paper on a flat surface and dampen with a damp cloth.
Place a handful of herbs on a leaf, top with some noodles, then 2 pieces of meat (or 2 slices of ham) and 3 shrimp halves, pink side down.
Fold the leaf like a pancake towards the shrimp, adding a few green onion feathers at the last moment.
For the sweet and sour sauce, dissolve sugar in lime juice, add fish sauce, water, and 1 tsp. minced garlic and chili peppers. Stir. In the finished sauce, add a few rings of pepper and a few slices of garlic.
Serve pancakes with sweet and sour sauce.

See the recipe for the dish with a photo below.

Nam spring rolls are one of the most popular dishes in Vietnam - these are rice paper rolls with a delicious filling inside. Usually these Vietnamese stuffed pancakes are deep fried - the fried version of the dish is called Nam Run. There are other cooking options, without roasting (raw Nam or grilled). Nam snack is eaten, cut into small pieces, dipping each roll in a special sauce.

In one form or another, rice paper rolls are present in many national cuisines of Asia. In China, Japan and Thailand, spring rolls wrapped in rice paper are also popular. By spring rolls, they usually mean a vegetarian version of rolls, stuffed with rice noodles, cabbage and other vegetables. Vegetarian spring rolls came to us from Japanese cuisine.

Vietnamese spring roll recipe

In Vietnam, these pancakes are usually fried in oil, sometimes grilled over charcoal, and rarely eaten raw. Today we will cook exactly fried rolls, the most common variant of Nam snack in Vietnam.

The filling of such rolls can be different, at your discretion. Most often, the Vietnamese prepare their Nam pancakes stuffed with rice noodles with minced pork, mushrooms, bean sprouts and vegetables. There is a variant of gourmet spring rolls with shrimp, noodles and herbs. I chose the following filling: mushrooms + chicken, noodles and vegetables. It turned out very tasty!

For cooking we need:

rice paper 1 pack;
thin rice noodles 200 grams;
200 grams of chicken fillet;
100 grams of mushrooms;
1 small onion;
1 carrot;
150 grams of pumpkin pulp;
vegetable oil for frying;
spices to taste (ground pepper, turmeric, curry).

Preparing the stuffing for rolls in rice paper

Mushrooms for stuffing rolls can be used in a variety of ways. Fresh champignons, dried shiitake or white mushroom, frozen or marinated. At the time of preparation, I had pickled butternuts in stock. I added them to the filling of spring rolls.

If you have dried mushrooms, they must first be soaked in water for an hour. Then drain the water, rinse the mushrooms and boil for several minutes in boiling water. Thin rice noodles for rolls should also be first soaked in water, and then it can be poured with boiling water, covered with a lid and let stand for 5-10 minutes. Then drain the water, the noodles are ready.

Preparing the filling for rolls - fry onions with carrots and mushrooms

Onion, peel, cut into half rings. Wash carrots and pumpkin, peel and cut into cubes or cubes. First, fry the onions in vegetable oil, then add the carrot pieces, fry for 3 minutes over medium heat. Then add the mushrooms and fry the filling for a couple more minutes, stirring occasionally.

Fry the stuffing for rice pancakes - chicken, pumpkin, onion, carrots and mushrooms

Chicken fillet for stuffing rolls cut into tiny pieces and combine with spices. I used turmeric and curry powder. Add chopped spicy chicken and pumpkin to the pan. Stir-fry until the meat is done. The chicken breast will turn white when cooked. We try the finished filling, salt and pepper to taste.

The filling is ready. Transfer it to a bowl and let cool until warm. Rice noodles need to be cut and combined with the filling. Now you can start cooking our delicious Vietnamese spring rolls.

How to make Vietnamese Rice Paper Stuffed Pancakes

The technology for making Nem rolls is very simple. Pour water at room temperature into a bowl. We take one sheet of rice paper, dip it in water for 20 seconds. The leaf immediately becomes soft and plastic.

Shake off excess water from it and put the sheet on a cutting board. From one end, lay out a tablespoon of the filling and twist the roll. In the same way, we twist the rest of the rolls until the filling or paper runs out.

In principle, these rolls can be eaten already in such an unfried form - the filling is completely ready, and rice paper is already suitable for eating. I myself saw how the Vietnamese take a leaf of dry rice paper, break off a piece and eat it like chips. Unfried rolls are very tasty. But we still fry them for the sake of completeness of the recipe.

To do this, pour 1-2 fingers of oil into the pan. For deep-frying, you do not need to spare oil. Our rolls should literally “bathe” in oil while frying. Remove excess oil from the rolls after frying with a paper towel.

Fry rice pancakes on both sides in hot vegetable oil for a few seconds. Drain the oil on a paper towel and put the rolls on a dish. This is an incredible treat! Definitely recommend to try vietnamese rolls in rice paper. Bon appetit!

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Rice flour is ideal for people who exclude gluten from their diet. The product allows you not to give up your favorite dishes. With the help of rice flour, you can cook various and amazing recipes. Rice flour pancakes are considered a simple option. Of particular interest is rice paper. Working with it in the kitchen is easy and simple, and the dishes at the exit are tastier than usual.

Rice flour thin pancakes: a classic recipe

Wheat pancakes, which are familiar to everyone, can be safely replaced with rice pancakes. An extraordinary component in the form of rice flour will give the dish an appetizing crisp. Adjusting the amount of sugar in the recipe will allow both salty and sweet fillings to be rolled into pancakes.

Ingredients:

200 gr rice flour;
20 grams of starch;
2 eggs;
500 gr milk;
25 gr butter;
25 grams of sugar;
some salt.

Cooking process:

Mix all dry ingredients in a deep bowl.
Gradually pour in the milk, while kneading the dough well.
Beat the eggs into the mass, pour in the melted butter. Stir until lumps dissolve.
Fry pancakes in a hot pan until golden brown.

Before baking, mix the dough so that it remains homogeneous.

Rice flour pancakes: water recipe

The recipe excludes the use of milk, you can cook pancakes without such a product. The taste will not change, and the appearance will remain the same appetizing.

Ingredients:

160 gr rice flour;
250 grams of water;
80 gr of vegetable oil;
4 eggs;
salt.

Cooking process:

Using a mixer, beat the eggs, salt and pour in half the norm of water.
Add flour and stir the dough until smooth. Top up the rest of the water.
Let the dough rest for about 1 hour.
Stir the pancake mixture thoroughly before baking. Bake pancakes until done.

You can make pancakes unusual if you try to paint with dough in a hot pan. In order for the drawn images to be contrasting, it is better to use a dough of a different color, for example, chocolate.

Thin banana pancakes on rice flour: recipe "For breakfast"

Sweet pancakes are considered a favorite dish of children. A spoonful of jam or honey turns an ordinary breakfast into a healthy treat for the whole family. Small rounds are flavored with banana, and the absence of eggs makes it possible to offer pancakes to those who suffer from allergies or diabetes.

Ingredients:

250 gr rice flour;
1 banana;
500 gr of sparkling water;
120 gr sugar;
60 gr of vegetable oil;
12 grams of soda, quenched with lemon juice or vinegar.

Cooking process:

Peel banana and grind until puree.
Mix the banana mass with sugar, pour in 250 g of soda and stir.
Add quenched soda and vegetable oil to the dough.
Add rice flour, mix thoroughly.
Pour the remaining sparkling water into the mixture, mix with a spoon.
Let the dough stand for about 10 minutes. After that, pancakes can be baked in a heated pan with the addition of vegetable oil.

Traditional Vietnamese dish "Nam": rice paper pancakes

Rice paper comes from Asian cuisine and is successfully used in the preparation of various dishes. In appearance, it is a thin transparent sheet, and it is quite possible to eat it. The composition of such paper includes ordinary rice flour and water. The sheets facilitate the culinary work of the hostess, reducing the time for baking a stack of thin pancakes, in which you then have to wrap the filling. To make the paper pliable, it is moistened with water before use. National Vietnamese pancakes are considered quite satisfying due to their meat filling.

Ingredients:

30 sheets of rice paper;
50 gr shiitake mushrooms;
500 gr of pork meat;
2 yolks, pre-cooked;
75 gr carrots;
black pepper;
cilantro;
green onions;
rice noodles.

Sauce Ingredients:

150 gr fish sauce;
1 lemon;
2 cloves of garlic;
sugar, red pepper to taste.

Cooking process:

Put rice noodles in warm water and leave to swell. Soak the mushrooms in a separate container.
Chop the pork into cubes and fry until tender.
Grate carrots on a vegetable grater, fry. Finely chop the greens.
Remove the mushrooms from the water, cut into small cubes and fry.
Strain the noodles, cut into several pieces.
In a deep bowl, mix all the ingredients, including spices. Break up the yolk. Add a spoonful of fish sauce. Let the stuffing stand.
In a separate container, mix fish sauce with water in a ratio of 1: 2. Squeeze the garlic cloves and pour in the lemon juice. Add spices to the prepared sauce.
Put the filling on pre-moistened rice leaves and roll up the envelopes.
Fry pancakes in a hot pan. Serve with sauce.

If the store did not find shiitake mushrooms, you can easily use ordinary mushrooms.

Rice paper rolls stuffed with salmon

An original appetizer that can surprise guests not only with an appetizing look, but also with a delicate taste. A variety of colors on the plate will attract the attention of a child who will be happy to try the cooked rolls. The dish is perfect for those who follow the figure.

Ingredients:

4 sheets of rice paper;
50 gr salmon slightly salted or smoked;
100 gr of cottage cheese;
1 avocado;
1 carrot;
1 tomato;
lettuce leaves;
pepper, salt to taste.

Cooking process:

Wash vegetables, dry. Grate the carrots, cut the tomato into half rings, peeled avocado into bars.
On the soaked rice leaf, alternately lay layers on one edge: cottage cheese, lettuce, grated carrot, salmon pieces, avocado and tomato. Roll into a roll.
Cut the twisted "sausages" across into small stumps. Serve on a large platter or in portions.

"Dessert" rice paper pancakes: recipe with banana and nuts

Pancakes are easy to prepare and will conquer even the real picky eaters. Delicate banana filling is complemented with sweet dried fruits and crispy nuts. And melted chocolate will lure the whole family into the kitchen with its aroma.

Ingredients:

2 bananas;
60 grams of sugar;
50 grams of nuts;
50 gr raisins;
7 sheets of rice paper;
50 gr chocolate.

Sugar is easy to replace with honey. So you can get rid of unmelted grains in the filling.

Cooking process:

Peel bananas, cut into pieces.
Grind the nuts in a blender, and steam the raisins with hot water.
In a frying pan, fry bananas with sugar in a small amount of butter. After a few minutes, add nuts and raisins, simmer again.
Put the cooled mixture on a soft rice leaf and roll into an envelope. Fry pancakes on both sides.
Melt the chocolate and pour over the pancakes.

With the help of melted chocolate, small pictures can be drawn on the surface of the pancakes. This will attract the attention of the smallest sweet tooth.

Rice paper pancakes with potato filling

A good option for a quick and satisfying dinner. The taste of such pancakes resembles potato dumplings, for which adults and children love them. The dish can be served with sour cream.

Ingredients:

5 rice sheets;
4 potatoes;
1 onion;
20 gr butter;
salt pepper.

If you have uneaten mashed potatoes in the fridge, it can be a great topping. It won't change the taste.

Cooking process:

Boil the peeled potatoes, mash until mashed, mix with butter.
Finely chop the onion and fry.
Mix potato mass with onions, season with spices.
Put a little stuffing on a wet rice leaf and wrap quickly.
Fry pancakes until crispy.

When laying pancakes in a pan, make sure that they do not touch. Wet paper sticks together easily.

Rice pancakes (video)

Fried Vietnamese rice paper rolls (video)

Despite the unusual use of rice flour and paper, pancakes from them are very tasty. A little imagination - and on the table is a chic festive dish that can easily surprise guests. A variety of toppings will please everyone and satisfyingly feed relatives.

It is a traditional product from southern China and Vietnam. The name comes from the shape resembling a sheet of paper. It is obtained from the mass of softened grains of rice, tapioca, salt and water. The dough is dried on a bamboo mat, hence the characteristic patterns on it. Usually has a round or rectangular shape.

The product does not contain gluten. Calorie content varies depending on the size from 30 to 40 kcal.

How is rice paper used?

The semi-finished product has a long shelf life and contains many useful properties of rice. It is used to prepare various dishes, among which spring rolls predominate. The undoubted advantage is the low fat content. It provides the body with calcium, iron and B vitamins, so it should be included in the spring diet. The finished sheets are hard and brittle, but when soaked in warm water, they become flexible and allow you to wrap any fillings in them. They are neutral in taste and suitable for deep frying. Can be used without frying. Putting in a variety of vegetables or other light ingredients is a great idea for a lunch or snack for kids to school. The semi-finished product can be used differently. After soaking, cut into thin strips - this is how we get rice noodles.

The expression "rice paper" is often used for the name of fibrous napkins for decoupage and decoration. In fact, they are inedible.

What can be made with rice paper?

Most often limited to cooking spring rolls. But from the product you can cook:

rolls with meat and vegetables
spring rolls with soft cheese, fruit or fish
noodles
cabbage rolls

More options for recipes with photos can be found in this section.

Magnificent juicy and mouth-watering pancakes with minced meat in rice paper I first tried in Vietnam. The recipe for Vietnamese pancakes “nem” I adapted a little according to the preferences of my household. In the original version of the preparation of this dish, rice vermicelli and Shiitake mushrooms are added to the minced meat. I put only carrots, spices and onions in minced meat. I recommend the housewives to cook delicious and hearty pancakes with minced meat in rice paper and serve them to the table with a spicy sauce like in my recipe. By tradition, I supply each stage of cooking the dish with step-by-step photos taken.

Products:

Minced meat - 0.6 kg;

Egg - 1 pc.;

Carrots - 150 gr;

Onion - 100 gr;

Table salt -1/2 tsp;

Coriander (ground) - 1 tea. false;

Provence herbs - 1 tea. lodges;

Sunflower oil - 200 gr;

Rice paper - 20 sheets.

Spicy Sauce Ingredients:

Garlic - 1 head;

Vinegar - 20 ml;

Soy sauce - 50 ml.

How to cook nem vietnamese pancakes

We start cooking with minced meat. Minced meat should be taken tender. Can be pork or beef or chicken. Carrots and onions give special tenderness and juiciness to stuffing for pancakes, so try to choose juicy and sweet carrots, and it is better to choose not very sharp varieties of onions. For example, as in my recipe - white.

And so, we need to peel the onion and cut into half rings. After cutting, we disassemble the half rings into separate pieces.

Carrots, also, peel and rub on a thin long grater.

Then, in a deep bowl, put the minced meat, onions with carrots, drive in an egg, add spices, salt.

We mix the minced meat for our “nem” pancakes until a homogeneous consistency.

Now, let's start wrapping the stuffing in rice paper. A sheet of rice paper must first be wetted with water using a cooking brush, but you can also just use your hands.

Let the leaf soak for 2-3 minutes. I wet two sheets of rice paper with water and, while one is soaking, I already begin to wrap the minced meat in the second.

The very process of forming Vietnamese pancakes is very similar to the preparation of our cabbage rolls. In the middle, closer to the bottom edge of a sheet of rice paper, lay out a small sausage of minced meat and then wrap it with an envelope, as in the photo.

When only a few pancakes are left to wrap, you can put a frying pan with vegetable oil on the fire to warm up.

The minced pancakes in rice paper should be half covered with oil. Fry them over medium heat until the rice paper is well browned.

Nem pancakes are served with soy-garlic sauce. To prepare it, we peel and squeeze the garlic through a press. Then, mix soy sauce, chopped garlic and vinegar in a glass container.

And with that, our spicy pancake sauce is ready.

Serve delicious Vietnamese empanadas as an independent dish with spicy sauce, herbs and fresh tomatoes.

I specially photographed the pancakes in a section, and even in the photo you can see that the minced meat remained juicy and well fried.

Bon appetit to all.