Ingredients
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6 large rice paper sheets rice paper sheets6 large rice paper sheets
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1/2 cup fresh mint leaves, chopped fresh mint leaves1/2 cup fresh mint leaves, chopped
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1/2 cup fresh cilantro, chopped fresh cilantro1/2 cup fresh cilantro, chopped
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1/3 cup pickled carrot and daikon (đồ chua), julienned pickled carrot1/3 cup pickled carrot and daikon (đồ chua), julienned
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1/4 cup roasted peanuts, crushed roasted peanuts1/4 cup roasted peanuts, crushed
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1 small red chili, thinly sliced red chili1 small red chili, thinly sliced
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1 lime, cut into wedges lime1 lime, cut into wedges
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1/2 cucumber, thinly sliced cucumber1/2 cucumber, thinly sliced
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1 scallion, thinly sliced scallion1 scallion, thinly sliced
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1 tbsp soy sauce or coconut aminos (for soy-free) coconut aminos1 tbsp soy sauce or coconut aminos (for soy-free)
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1 tbsp maple syrup maple syrup1 tbsp maple syrup
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2 tbsp fresh lime juice fresh lime juice2 tbsp fresh lime juice
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1 tbsp rice vinegar rice vinegar1 tbsp rice vinegar
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1 garlic clove, minced garlic clove1 garlic clove, minced
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Black pepper, to taste black pepperBlack pepper, to taste
Directions
Direction: Serve immediately to maintain crispness! Enjoy as a light snack, party appetizer, or shareable treat with friends and family. Note: For a nut-free version, substitute roasted sunflower or pumpkin seeds instead of peanuts. Customize toppings with any herbs or pickled veggies you have on hand.
Steps
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1
Done
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Preheat the oven to 375°F (190°C) and line a baking tray with parchment paper. |
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2
Done
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Cut each rice paper sheet into 8 triangles using kitchen scissors. |
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3
Done
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Mist the triangles lightly with water (or brush very lightly) so they soften slightly, then arrange in a single layer on the prepared tray. |
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4
Done
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Bake for 4-6 minutes, flipping halfway, until they turn crisp and just golden (watch carefully—they cook quickly!). Remove and let cool. |
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5
Done
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Meanwhile, make the dipping sauce: In a small bowl, combine soy sauce (or coconut aminos), maple syrup, fresh lime juice, rice vinegar, minced garlic, and a pinch of black pepper. Stir well. |
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6
Done
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Arrange the cooled rice paper chips on a serving plate. Top with chopped mint, cilantro, pickled carrot and daikon, cucumber slices, scallion, and chili slices. |
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7
Done
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Sprinkle with crushed peanuts and serve with lime wedges and the chili-lime dipping sauce. |
