Rice paper crisps with Vietnamese inspired toppings

A wooden platter piled high with fried rice paper crisps, scattered with peanut, onion, coriander, shallots, spring onion and chilli.

Rice paper crisps with Vietnamese inspired toppings

Light as air rice paper crisps topped with a Vietnamese inspired mix of peanuts, fresh and fried shallots, spring onion, coriander, chilli and a quick tamarind sauce.

5 from 2 votes

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Course: Appetizer, Dips and finger food, Snack, Snacks and sides

Cuisine: Gluten free, New Zealand, Vegan, Vietnamese

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings: 4

Calories: 210kcal

Author: Quite Good Food

Ingredients

For the tamarind sauce:

2 tablespoon tamarind puree
2 tablespoon soft brown sugar
2 tablespoon water

For the toppings:

2 tablespoon roasted peanuts, finely chopped
2 tablespoon fried shallots
2 tablespoon fresh shallots, (or red onion) finely chopped
2 tablespoon coriander, (cilantro) roughly chopped
1 spring onion, (scallion) thinly sliced
1 fresh chilli, seeds removed and finely chopped

For the rice paper crisps:

6 rice paper rounds
Neutral oil, for frying (I used grape seed oil)

Instructions

Start by making the tamarind sauce and preparing your toppings so that they're ready to go once the rice paper crisps are cooked.
Stir together tamarind puree, brown sugar and water until the sugar is dissolved. Set aside.
Heat about 1cm (a bit under half an inch) of oil in a frypan (skillet) wide enough to hold a rice paper round. Heat for a few minutes then test the heat by dropping in a small piece of rice paper. If the oil is hot enough the rice paper will puff and crisp immediately. Cook the rice paper rounds one at a time until puffed and crisp, then drain on paper towels for a few minutes. They'll cool very quickly.
Break rice paper rounds into manageable sized pieces and arrange on a platter or board. Sprinkle toppings over the crisps and drizzle with tamarind sauce. Enjoy!

Notes

Recipe quantities are flexible.
Nutrition information is estimate based on this recipe serving four people, and approximately 2 tablespoon oil being retained by the rice paper crisps.
Left over oil can be cooled, filtered through a clean cloth and kept for future use.

Nutrition information

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