Bring the flavours of Vietnamese cuisine to your kitchen (no jetlag required) with our mouth-watering take on rice paper rolls.
Rice paper rolls
Ingredients
- Dipping sauce
- 3 tbsp fish sauce
- 2 tbsp lime juice
- 2 tbsp rice wine vinegar
- 1 tbsp brown sugar
- 1/3 cup water
- 1 bird’s-eye chilli, finely sliced
- Rice-paper rolls
- 8 rice paper sheets
- 2 cups prawns, peeled and cooked
- 1 cup julienned carrots
- 1 cup julienned cucumber
- 1 cup finely sliced red cabbage
- 1 cup rice noodles, cooked
- 1 avocado, peeled and finely sliced
- 1⁄2 cup coriander
- 1⁄2 cup mint
- 1⁄2 cup basil
Instructions
Dipping sauce
COMBINE all the ingredients (except the chilli), taste and adjust to balance the flavours as needed.
ADD the chilli and let the sauce sit for an hour before serving.
Rice-paper rolls
FILL a large shallow bowl halfway with water.
WORKING with one sheet at a time, dip the rice paper sheets in the water for about 20 seconds until soft and pliable, but not torn. Lay the sheet on a clean surface.
PLACE four prawns towards the end of the rice paper sheet. Arrange a bit of each of the remaining ingredients on top, leaving at least an inch of paper on each side.
LIFT the bottom point of the sheet over the ingredients and roll gently, being very careful not to tear the delicate sheet. Fold the ends over as you roll. Continue with the rest of the sheets.
SERVE with dipping sauce.
Notes
FOODIE TIP: Be sure to not soak or wet your rice paper rolls too much as they will become very soft and soggy, making it hard to work with
ALSO SEE:Baklava spring rolls
