VIETNAMESE STYLE RICE PAPER ROLLS
Now I know I do A LOT of Asian recipes, but it’s simply because they’re just too good not too!
This one would be absolutely perfect for lunch or even dinner!
So here’s my recipe for Rice Paper Rolls.
Preparation: Roughly 45min Roll time: 5min Ready in: 50min Serves: 8
- 60g rice vermicelli or rice noodles
- 8 rice paper wrappers
- 8 large cooked prawns, peeled, deveined and cut in half (use sliced beef or chicken if you prefer)
- 1 1/3 tablespoons chopped fresh Thai basil
- 3 – 6 tablespoons roughly hopped fresh mint leaves
- 3 – 6 tablespoons roughly chopped fresh coriander leaves
- 2 lettuce leaves, chopped
- Bean sprouts,
- grated carrot
- Some long thinly sliced pieces of cucumber
- 1/2 avocado
- 1 tablespoon fish sauce
- 1/4 cup water
- 2 tablespoons fresh lime juice
- 1 clove garlic, finely chopped
- 2 tablespoons caster sugar
- 1/2 teaspoon garlic-chilli sauce
- 3 tablespoons hoisin sauce
- 1 teaspoon finely chopped roasted peanuts
- Bring a medium saucepan of water to the boil. Boil rice noodles for 3 to 5 minutes, or until al dente, and drain. Rinse thoroughly with cold water so they don’t stick together.
- Fill a large shallow bowl with warm water. Dip one wrapper into the water for 1 second to soften.
- Lay wrapper on the bench and place 2 prawn halves, a handful of noodles, basil, mint, coriander, lettuce, bean sprouts, carrot, avo and cucumber in a row across the centre, leaving about 5cm of the wrapper uncovered on each side.
- Fold in uncovered sides of wrapper, then tightly roll to enclose the filling. Repeat with remaining rolls.
5. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and garlic-chilli sauce.
6. In another small bowl, mix the hoisin sauce and peanuts.
7. Serve the rice paper rolls with the fish sauce and hoisin-peanut dipping sauces.