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Vietnamese Rice Paper Rolls and Dipping Sauce

VIETNAMESE RICE PAPER ROLLS

Ingredients:

Makes 25 large rolls or 50 tastes
150 g vermicelli noodles
Bunch coriander
2 carrots
2 cups bean shoots
Spring onions
Bunch of mint
25 rice paper wrappers

Method:

Soak noodles in warm water for 10 mins then rinse and add to boiling water for 2 mins then drain, cool and dry. Peel and grate carrots, add bean shoots. Wash, dry and chop coriander and mint and add to mix. Trim spring onions and cut length wise and add to bowl. Once cool add noodles. On a large dinner plate pour warm water and soak rice paper wrapper until just pliable. Remove from water and place on a clean tea towel on the work bench. Spoon a tablespoon of the mixture across the wrapper in a long sausage shape leaving space to seal each end and add fold over edges then roll from top to bottom. Place finished roll on damp tea towel and cover with damp tea towel to keep rolls fresh.

Dipping sauce

2 cloves of garlic
1 lemon/lime
1 small red chilli
1 tablespoon sugar
1⁄4 cup rice vinegar
1⁄4 cup fish sauce

Peel and finely chop garlic, carefully slice chilli thinly (seeds removed) add lemon juice and all other ingredients to taste

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