Vietnamese rice paper rolls

I've been craving Vietnamese food for the longest time ever. Especially Bún Thịt Nướng, Phở and Bánh mì . In that order. But since I've yet to master the art of cooking Vietnamese cuisine (since I'm more of a baker anyways), I decided to make my usual whenever I'm craving Vietnamese - Vietnamese rice paper rolls instead.

Ingredients; Vietnamese rice paper rolls 

I like making rice paper rolls as you can get as creative as you want with the fillings. You can choose a bunch of your favourite vegetables (as colourful as possible!), a variety of meats (chicken, pork, prawns), herbs (cilantro, mint), add everything onto one tiny piece of translucent rice paper and start rolling. How awesome is that!

For these rice paper rolls, I used a bottled spicy Korean marinade (supposed to be a marinade for pork ribs but I've yet to try it with pork...) to flavour some chicken breasts and firm tofu slices. I marinated the ingredients overnight for a stronger flavour, and panfried it on the actual day I was making the rice paper rolls.

A platter of vietnamese rice paper rolls

I'm not going to give an exact ingredients list cos it's really up to you to decide what to mix and match for your personal preference. I'm just listing down the ingredients that I used for as a reference purpose.

Vietnamese rice paper rolls

rice paper wrappers

rice vermicelli noodles

beansprouts, blanched for 30seconds

carrots, shredded

bell peppers, sliced thinly

plain egg omelette, sliced thinly

meat (tofu and mushrooms can be used for a vegeterian option), sliced thinly

fresh mint

Prepare the vegetables and set aside. Cook the rice vermicelli and drain well using a colander.

Set up the work station by laying out your ingredients and preparing a deep plate with warm water. Ensure that you have a wide area to work with as you'll have plates of ingredients, the water plate and two empty plates (one for rolling, one for the rice paper rolls). Quickly dip each rice wrapper into the water, covering completely, then remove and let the rest of the water absorb into the wrapper. Set the wrapper onto a clean plate for assembly.
Towards the one end of the wrapper, place a small quantity of rice vermicelli, stack the rest of the vegetable on top of the noodles, add the egg and meat, and lastly a few sprigs of fresh mint. Fold the ends in, encasing the stuffing and roll the rest into a tight log. Repeat for the rest of the rice paper wrappers and ingredients.