Vietnamese Rice Paper Rolls
Prep time: 15 minutes Cook time: 0 minutes Total time: 15 minutes Serve: 4 Ingredients
100g vermicelli rice noodles 20 cooked prawns, peeled and halved lengthways or 200g cooked chicken, sliced 1 red capsicum, sliced 1 carrot, julienned or grated 1 Lebanese cucumber, julienned 2 spring onions, julienned 1 avocado, sliced 2 handfuls bean shoots 1 handful mint leaves, chopped 1 handful coriander, chopped 20 rice paper wrappers Vietnamese Dipping Sauce (see opposite page)
Method 1. Place noodles in a bowl and cover with boiling water. Allow to soften for 3–5 minutes, rinse with cold water then drain thoroughly. 2. Line up all prepared ingredients so you can operate an assembly line, and don’t forget to add anything. When you are ready to assemble the rolls, lay a damp cloth on the bench (this helps stop the wrappers from sticking).
3. Fill a shallow dish with warm water. Dip rice paper wrappers one at a time into the water for 15–30 seconds, holding a small part of the wrapper. When soft, place on the damp cloth. Place two prawn halves along the middle of the wrapper. Top with a pinch of cooked noodles, and a couple of slices of capsicum, carrot, cucumber, spring onion and bean shoots. Sprinkle with mint and coriander leaves. 4. Fold ends in and roll up firmly to enclose filling. Repeat with the remaining rice paper wrappers and fillings. Serve with Vietnamese Dipping Sauce. 5. They are best made just before you serve, but can be made ahead of time if you cover with a damp tea towel, wrap with plastic wrap and place in the fridge.
Tip.... AS A SPECIAL TREAT MAKE RICE PAPER ROLLS FOR A DELICIOUS AFTERNOON SNACK.
Tasty, fresh, healthy, and teamed up with tangy Vietnamese Dipping Sauce, these rice paper rolls are sure to please. They look very impressive but are relatively easy to make. There is a bit of chopping involved, but it is well worth it. And they make great finger food for a summer party. Assemble rice paper rolls at the table so everyone can make their own (this works with fussier eaters). 112
Peninsula Kids – Summer 2016