Rice paper rolls are a staple of Vietnamese food; light and delicious with intense flavours and texture, they are one of my favourite dishes from this wonderful cuisine.
These rice paper rolls are easy to make and are a great side, starter or finger food for guests at a party; we eat them at home for dinner too : ) Serve them with dipping sauce and experiment with your favourite vegetables. You could also add shredded tofu or shredded egg omelette (obviously not for vegans) for something a little different.
Preparation time: 30 minutes
Serves 4-6 as a side or starter
- 125g (4 oz) vermicelli noodles
- 1 cup shredded Chinese cabbage
- ½ cup bean sprouts
- 1 red capsicum (bell pepper), sliced thinly
- ½ cup fresh mint leaves, chopped finely
- ½ cup fresh coriander (cilantro), chopped finely
- 1 fresh red chilli
- 1 lime
- 1 ½ tbs soy sauce
- 1 ½ tbs sweet chilli
- 15-20 rice paper sheets
for the dipping sauce
- ½ shallot, finely diced
- 1 tbs mixed fresh mint and coriander (cilantro), chopped finely
- 1 tsp miso paste (optional)
- 1 tbs water
- 2 tbs sweet chilli sauce
- 1-2 tbs soy sauce
Prepare the vermicelli according to packet instructions; insure to drain and rinse well and then chop the noodles roughly.
In a large bowl combine the chopped noodles, cabbage, sprouts, capsicum, herbs and chilli with the juice of 1 lime and the soy and sweet chilli sauce.
Mix well to insure all ingredients are well combined.
Soak individual rice paper sheets in a large bowl of water until just soft; depending on the brand 15 – 30 seconds; pat dry on a clean tea towel or absorbent paper.
Arrange 2 tablespoons of the filling into the centre of the rice paper sheet. Fold in the edges and then roll up firmly. The edges should seal neatly.
Repeat; soaking and filling each sheet one at a time; for the remaining mixture.
To make the dipping sauce; combine all ingredients well.
Serve the rice paper rolls with dipping sauce when entertaining guests or enjoy at home as a light and healthy meal.
Like mail? Have numnums posted to your inbox Subscribe to veggie.num.num by Email