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Fast food of magical Vietnam, which is practically dietary, thanks to the properties of rice, and healthy in all respects for the richness of fillings suitable for the wrapper - Vietnamese pancakes, this is a combination of Asian and European cuisines. Their recipe is quite simple - they are prepared from rice paper; today you can buy it in the countries of the former Soviet Union in any grocery hypermarket. The point is in the way rice paper is handled - this is on the packages. And in the fillings: from the simplest recipes - whatever your heart desires, everything that we wrap in stuffed pancakes according to traditional Russian, Ukrainian and Belarusian recipes, but to truly get closer to Asia and the East, you need to know a few simple fillings: secret – authenticity, combination of products. You can only taste authentic cuisine in Vietnam and from famous chefs, but the dish will be no different if everything is prepared correctly at home.

Peculiarity

Vietnamese pancakes are also called nem pancakes. This is influenced by French and Chinese cuisines. In Vietnamese, what distinguishes it from European and cuisines of Asian and South Eastern countries is the naturalness of taste: as few sauces as possible and a lot of fresh herbs. The main principle of making nems is the main ingredient of the filling. It could be:

• chicken meat;
• oyster mushrooms – they are traditional in Vietnamese cuisine;
• lean fish meat;
• daikon;
• fresh cucumbers;
• spicy or stewed carrots.

Filling with seafood

The Vietnamese's favorite: seafood.

Mussels and shrimp - fresh or quickly frozen - fry in vegetable oil for 3 minutes, pour in a little hot water, just enough to cover, and simmer over low heat for about 2 minutes, then finely chop, add fresh chopped herbs and wrap in rice paper. Fry the pancakes for 1 minute on each side in a hot frying pan with vegetable oil.

Serve with broth or as a separate dish. Combined with rice paper, the seafood filling is a true gourmet meal.

Pork filling

Vietnamese pancakes are also called rolls because of their small size.

Fried minced pork wrapped in rice paper is one of the Vietnamese's favorite lunchtime snacks in street cafes - with coffee, tea, and soup. This is something that tourists should definitely try - it is impossible to visit a country without eating what its inhabitants eat every day.

According to the recipe, the minced pork should not be very fatty and should be thoroughly minced. There are two ways: deep-fried or stewed until meat puree and ground in a blender.

Traditional oyster mushroom filling

The recipe is simple. Cut raw oyster mushrooms into small strips, fry in butter with onions into cubes or half rings if the onions are small. Wrap in rice paper, quickly fry all the pancakes on each side, cover the frying pan with a lid, turn off the heat, let stand for 5-7 minutes so that the rice paper is saturated with the mushroom smell - the pancakes will become soft and fragrant.

Authentic with pasta and bean sprouts

This filling is truly national. According to the recipe, you need to mix durum wheat pasta, boiled until half cooked, and bean sprouts. There is no need to cut the sprouts - they are not large and will crunch appetizingly. Fry the pancakes. They are eaten cold.

Nem for raw foodists

They are called nem kuan. It is prepared as follows - the filling is wrapped in prepared rice paper - you just need to soak it for 2-3 minutes in warm water. No need to fry.

Nems are traditionally prepared with a filling of dried fruits minced through a meat grinder, with salty and sweet cottage cheese.

Cooking example

A test of the pen: a step-by-step recipe for the kitchen amateur

Ready-made fried rice pancakes look transparent - the filling shines through beautifully. Let's try not to experiment, but to prepare everything according to the rules.

Ingredients

You will need a lot of products, but you will get as many as 10 servings:

• packaging of rice paper, for the first time you can experiment with rice noodles, but it is better not to skimp, but to use 30 sheets of paper;
• 50 grams of elite dried white mushrooms or a certain amount of fresh oyster mushrooms according to the owner’s eye;
• 500 grams of minced pork;
• 2 pieces of boiled egg yolks;
• fresh cilantro to taste: if you don’t like it, you don’t have to add it, but we are preparing a Vietnamese dish;
• green onions - a bunch;
• lemon – 1 piece;
• garlic - without it there is no Vietnamese cuisine;
• 1 carrot;
• ground black pepper and paprika - to taste, a pinch;
• a little granulated sugar and ground dried ginger powder;
• fry - your favorite vegetable oil, preferably olive oil;
• a glass of cold boiled water;
• 100 ml store-bought fish sauce.

Preparation

1. Soak rice paper (or noodles) in warm water, dried mushrooms in cold water, fresh mushrooms finely chopped.
2. Fry minced pork in vegetable oil. Fry the grated carrots in another frying pan.
3. Prepare the filling - mix fresh cilantro, fried carrots and meat and fried mushrooms, grate boiled chicken yolks on a fine grater, season with a mixture of ground pepper.
4. Let the filling sit for about 15 minutes so that the ingredients absorb each other’s flavors.
5. Sauce: water, fish sauce, freshly squeezed lemon juice, crushed garlic cloves, granulated sugar, ground black pepper.
6. Fry the pancakes, wrapping the pork filling in soaked sheets of rice paper. Eat by dipping in sauce. Delicious - hot and warm. The Vietnamese do not eat this dish cold.

How to eat - the traditional way

The main condition: rice paper and small size, for two or three “bites”.

This dish is eaten dipped in soy or fish sauce: add freshly squeezed lime juice with hot pepper, finely chopped onions and garlic to the prepared sauce.

The beauty of national dishes and delicacies lies in their unusual taste. Soy sauce goes well with unleavened rice paper with cottage cheese and fruit, and fish sauce goes with traditional Vietnamese pork pancakes. Vietnam is a maritime country. Salt there, along with the sun, is present in the air itself. The combinations are not surprising. Once you try this dish in the country, everyone will want to cook it at home, and without trying it, without going to Vietnam, you can make a home culinary trip. And these pancakes will be loved for their lightness and unusual taste. Once you try it, you will definitely start cooking them!

Those who are interested in dishes from different cuisines of the world have probably at least once tried a dish that is very reminiscent of our spring rolls, but also has a number of differences. Transparent rice pancakes, usually fried until crisp, are served in restaurants around the world as a dish of Vietnamese, Japanese or other cuisines of the Far East. It’s very easy to learn how to cook them yourself, and we’ll tell you how in this article.

Rice spring rolls are very similar to our stuffed pancakes, and their main difference is that the base on which the filling is laid is made of rice flour. These can be homemade rice pancakes or store-bought rice paper - it’s not difficult to buy or make such pancakes, you just need time and desire, and rice flour has long been an inaccessible product, and is now quite often found on sale, however, like rice paper - you need to look for it closer to those supermarket shelves where products for other dishes of oriental cuisines, including rolls and sushi, are sold.

So, if you have a base - rice pancakes or paper, the matter seems to be small, but this is not entirely true, because the number of filling options is truly enormous! Meat, fish, vegetarian, sweet - the fillings for rice pancakes can be to your taste with familiar products or authentic oriental ones.

Recipes for making rice spring rolls

Photo: vladmama.ru

You can please your family with an interesting and appetizing dish, similar to your favorite and familiar one, but still different, on a weekend or weekday, because it won’t take much time to prepare. We will tell you about different filling options for every taste. Let's start with an authentic recipe - rice pancakes stuffed with chicken and vegetables and sweet and sour sauce.

Recipe one: Rice pancakes with chicken, vegetables and sweet and sour sauce

You will need: 300g chicken breast, 150g carrots, 100g green peas, 15 sheets of rice paper/pancakes, 3-5cm ginger root, 3 cloves of garlic, 1 bunch of cilantro, 1 red onion, 2 tbsp. soy sauce, 1 tbsp. Worcestershire sauce, chili pepper, olive oil, for sweet and sour sauce - 400g tomatoes, 200g sweet pepper, 5-8 allspice peas, 2 cloves, 1 onion, 2 tbsp. soy sauce, 1-2 tbsp. rice vinegar, 1 tbsp. olive oil, ½ tsp. cinnamon, chili pepper.

How to cook rice pancakes with chicken, vegetables and sweet and sour sauce. Cut the pea pods, carrots and ginger into thin strips, chop the garlic and onion, cut the chicken breast into cubes, chop the herbs. Heat the oil in a deep large frying pan, place the chicken and fry over high heat, then add carrots and onions, fry for 2 minutes, add garlic, ginger and peas, fry for 1-2 minutes, remove from heat, add herbs and sauces, stir. Place the filling on the rice pancakes and roll them into envelopes. Coarsely chop the tomatoes for the sauce along with onions and bell peppers, place in a frying pan with oil, heat over moderate heat, then puree with a blender, put the vegetables back on the fire, add all the spices to the puree, add vinegar and soy sauce, heat without letting it boil , remove from the stove. Remove allspice and cloves from the sauce and discard them. Until ready, fry the rice pancakes in a frying pan with oil, place on a dish, pour over the sauce and serve.

If you use rice paper, lightly moisten it with water before adding the filling.

There are a lot of ingredients in the first recipe, but all of them are quite accessible today and are sold in large stores, so if you want, it won’t be difficult to make such wonderful pancakes. Well, then we will talk about simpler filling options with fewer ingredients.

Recipe two: Rice pancakes with meat and zucchini

Photo: minproduct.ru

You will need: 1 onion and 1 medium-sized zucchini, mixed minced meat, boiled rice, rice pancakes, spices to taste, vegetable oil.

How to cook rice pancakes with meat. Boil the rice, chop the onion, mix these products with the minced meat, adding spices. Cut the zucchini into strips and soak the rice leaves with water. Place minced meat in the center of each sheet, a zucchini strip on top, then another layer of minced meat, fold the paper into an envelope. Fry the prepared pancakes in a frying pan with heated oil until browned on both sides. Cool slightly and serve.

Recipe three: Rice pancakes with shrimp

You will need: 300-500g boiled shrimp, 15 sheets of rice paper/pancakes, 2-3 stalks of celery with herbs, 2 sweet peppers, 1 carrot, vegetable oil, salt.

How to make rice pancakes with shrimp. Cut the celery into strips, setting aside the greens, carrots and bell peppers, put the shrimp in boiling water for a couple of minutes, then dry them. Chop large shrimp. Combine all the ingredients, put the filling on the pancakes and roll them into envelopes. Place the pancakes in a frying pan with heated oil, brown on both sides, sprinkle with celery when serving.

Recipe four: Rice pancakes with chicken and mushrooms

Photo: putevoditel74.ru

You will need: 200g of fried or boiled chicken fillet and fresh champignons, 150g of rice noodles, 1 carrot, rice pancakes.

How to cook rice pancakes with mushrooms and chicken. Grate the carrots, cut the mushrooms into slices, fry them together in oil until soft and browned. Pour boiling water over the rice noodles for 10 minutes, drain the water, add it to the fried foods, add the chicken, pepper and salt, and stir. Place the filling on the pancakes, roll them up and fry on both sides until browned.

The last version of rice pancakes in our selection is with a sweet filling of apples and bananas.

Recipe five: Sweet rice pancakes with apple and banana

You will need: 8 rice pancakes, 2 apples, 1 banana, vanilla sugar, olive oil.

How to make sweet rice pancakes. Grate the apples on a coarse grater, removing the seeds, chop the banana, mix the fruits, adding vanilla sugar. Place the filling on the rice pancakes, roll them up, fry them on both sides in oil until golden brown.

For the sweet filling you can use strawberries, apricots, soft cream cheese, chocolate, jam and many other suitable products.

Rice pancakes can serve, depending on the filling, as a snack or dessert, and if the filling is hearty, then a full lunch or dinner. Bon appetit!

Chinese rice paper pancakes are an incredibly tasty and very popular snack in China. These pancakes are made from triangular-shaped rice paper with a juicy filling of Chinese cabbage, in a fragrant beer batter. The result is an incredibly tasty dish that can be served either hot or chilled.

List of ingredients

• triangle shaped rice paper- 10-15 pcs
• Chinese cabbage- 1 PC
• large carrots - 1 pc.
• leek stalk- 1 PC
• soy sauce - 1-2 tbsp. spoons
• light beer - 300 ml
• flour - 100-150 g
• ground black pepper- taste
• salt - to taste
• vegetable oil- for frying

Cooking method

Remove the top leaves of Chinese cabbage and wash. Chop the cabbage not very thinly, without using the rough parts of the leaves. Peel, wash and grate the carrots on a medium grater. Wash the leek, remove the rough green part and disassemble it into loose leaves. Wash and cut into fairly thin rings or half rings.

Pour 2 tablespoons of vegetable oil into the pan. Add onion and fry for no more than 2 minutes. Add carrots and fry for another 5 minutes. Next add chopped cabbage and stir. Simmer for about 3 minutes, add salt and pepper and soy sauce. Place the future filling in a colander and allow the oil and excess juices to drain. Let the filling cool.

Pour warm water into a deep plate and place 1-2 waffle towels on the table. Place a few rice pancakes in the water and leave for 30-60 seconds. Next, remove and place on towels. Place the prepared filling on the wide side of each triangular pancake. Fold the wide edge of the sheet over, and then overlap each side. Next, roll the pancakes into bagels, placing them on a cutting board.

Pour vegetable oil into a frying pan and heat. In a bowl, mix beer, flour and salt until you obtain a homogeneous beer batter. Dip each pancake into the prepared batter and immediately place in boiling oil. Fry until each side is golden brown and can be served immediately or chilled.

Bon appetit!

I first tried magnificent juicy and appetizing pancakes with minced meat in rice paper in Vietnam. I slightly adapted the recipe for Vietnamese nem pancakes according to the preferences of my household. In the original version of preparing this dish, rice vermicelli and Shitake mushrooms are added to the minced meat. I only put carrots, spices and onions in the minced meat. I recommend that housewives prepare delicious and satisfying minced pancakes in rice paper and serve them with a spicy sauce like in my recipe. By tradition, I provide step-by-step photos for each stage of preparing the dish.

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;

Provençal herbs – 1 tea. lodge;

Sunflower oil – 200 gr;

Rice paper – 20 sheets.

Ingredients for the spicy sauce:

Garlic – 1 head;

Vinegar – 20 ml;

Soy sauce – 50 ml.

How to cook nem - Vietnamese pancakes

We start cooking with minced meat. The minced meat should be tender. You can have pork, beef or chicken. Carrots and onions give the minced meat for pancakes a special tenderness and juiciness, so try to choose juicy and sweet carrots, and it is better to choose onions that are not very hot. For example, as in my recipe - white.

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

We also peel the carrots and grate them on a thin long grater.

Then, put the minced meat, onions and carrots into a deep bowl, beat in the egg, add spices and salt.

Mix the minced meat for our “nem” pancakes until smooth.

Now, let's start wrapping the minced meat in rice paper. You first need to wet a piece of rice paper with water using a pastry brush, but you can just do it with 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 begin to wrap the minced meat in the second.

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

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

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

And with that, our spicy sauce for pancakes is ready.

You can serve delicious Vietnamese empanadas as a separate dish with spicy sauce, herbs and fresh tomatoes.

I specially took a cross-sectional photograph of the pancakes and even in the photo you can see that the minced meat remained juicy and was well fried.

Bon appetit everyone.

Rice flour is ideal for people eliminating gluten from their diet. The product allows you not to give up your favorite dishes. Rice flour can be used to cook various and amazing recipes. A simple option is pancakes made from rice flour. Rice paper is of particular interest. Working with it in the kitchen is easy and simple, and the resulting dishes turn out tastier than usual.

Thin pancakes made from rice flour: a classic recipe

The usual wheat pancakes can be easily replaced with rice pancakes. An extraordinary component in the form of rice flour will give the dish an appetizing crispy crust. Adjusting the amount of sugar in the recipe will allow you to incorporate both salty and sweet fillings into the pancakes.

Ingredients:

• 200 grams of rice flour;
• 20 grams of starch;
• 2 eggs;
• 500 g milk;
• 25 grams of butter;
• 25 g sugar;
• a little salt.

Cooking process:

1. Mix all dry ingredients in a deep bowl.
2. Gradually add milk, while kneading the dough well.
3. Beat the eggs into the mixture and pour in the melted butter. Stir until lumps dissolve.
4. Fry pancakes in a hot frying pan until golden brown.

Before baking, stir the dough to ensure it remains homogeneous.

Rice flour pancakes: water recipe

The recipe excludes the use of milk; pancakes can be prepared without such a product. The taste will not change, but the appearance will remain just as appetizing.

Ingredients:

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

Cooking process:

1. Using a mixer, beat the eggs, add salt and add half the amount of water.
2. Add flour and stir the dough until smooth. Add remaining water.
3. Let the dough rest for about 1 hour.
4. Stir the pancake mixture thoroughly before baking. Bake pancakes until done.

You can make your pancakes unusual if you try to paint them with dough in a hot frying pan. To make the drawn images contrast, it is better to use a different color of dough, for example, chocolate.

Thin banana pancakes with 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. The small rounds are infused with banana flavor, and the absence of eggs allows them to be offered to those who suffer from allergies or diabetes.

Ingredients:

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

Cooking process:

1. Peel the banana and grind it to puree.
2. Mix the banana mass with sugar, pour in 250 grams of soda and stir.
3. Add slaked soda and vegetable oil to the dough.
4. Add rice flour, mix thoroughly.
5. Add the remaining sparkling water to the mixture and stir with a spoon.
6. Let the dough rest for about 10 minutes. After which the pancakes can be baked in a heated frying pan with the addition of vegetable oil.

Traditional Vietnamese dish "Nem": rice paper pancakes

Rice paper comes from Asian cuisine and is successfully used in preparing various dishes. It looks like a thin transparent sheet, and it can be eaten. This paper contains regular rice flour and water. The sheets make the housewife's culinary work easier, reducing the time it takes to bake a stack of thin pancakes, in which you then have to wrap the filling. To make the paper pliable, it is moistened in water before use. National Vietnamese pancakes are considered quite filling due to their meat filling.

Ingredients:

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

Sauce ingredients:

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

Cooking process:

1. Place rice noodles in warm water and leave to swell. Soak the mushrooms in a separate container.
2. Chop the pork into cubes and fry until cooked.
3. Grate the carrots on a vegetable grater and fry. Finely chop the greens.
4. Remove the mushrooms from the water, chop into small cubes and fry.
5. Strain the noodles and cut into several pieces.
6. In a deep bowl, mix all ingredients, including spices. Crumble the yolk. Add a spoonful of fish sauce. Let the filling sit.
7. In a separate container, mix fish sauce with water in a ratio of 1:2. Squeeze the garlic cloves and add lemon juice. Add spices to the prepared sauce.
8. Place the filling on pre-moistened rice leaves and roll them into envelopes.
9. Fry pancakes in a hot frying pan. Serve with sauce.

If you can't find shiitake mushrooms in the store, you can easily use regular mushrooms.

Rice paper rolls stuffed with salmon

An original appetizer that can surprise guests not only with its appetizing appearance, but also with its delicate taste. The variety of colors on the plate will attract the attention of the child, who will be happy to try the prepared rolls. The dish is perfect for those who are watching their figure.

Ingredients:

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

Cooking process:

1. Wash vegetables and dry. Grate the carrots, cut the tomato into half rings, peel the avocado into bars.
2. On a soaked rice sheet, place layers alternately on one edge: cottage cheese, lettuce, grated carrots, pieces of salmon, avocado and tomato. Roll it into a roll.
3. Cut the twisted “sausages” crosswise 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 satisfy even the pickiest people. The delicate banana filling is complemented with sweet dried fruits and crunchy nuts. And melted chocolate will lure the whole family into the kitchen with its aroma.

Ingredients:

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

Sugar can be easily replaced with honey. This way you can get rid of unmelted grains in the filling.

Cooking process:

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

Using melted chocolate, you can draw small pictures on the surface of the pancakes. This will attract the attention of the littlest sweet tooth.

Rice paper pancakes with potato filling

A good option for preparing a quick and satisfying dinner. The taste of these pancakes is reminiscent of potato dumplings, which is why adults and children love them. You can serve the dish with sour cream.

Ingredients:

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

If you have leftover mashed potatoes in the fridge for lunch, they can be a great filling. This will not change the taste.

Cooking process:

1. Boil the peeled potatoes, mash until puree, mix with butter.
2. Finely chop the onion and fry.
3. Mix the potato mixture with onions and season with spices.
4. Place some filling on a wet rice sheet and quickly wrap it up.
5. Fry the pancakes until crispy.

When placing pancakes in a frying 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 nature of using rice flour and paper, pancakes made from them turn out very tasty. A little imagination - and on the table there is a chic festive dish with which you can easily surprise your guests. And the variety of fillings will please everyone and provide a satisfying meal for your family.