Fresh Rice Paper Rolls
30g Thin Rice Noodles
¼ Carrot (thinly sliced)
½ Lebanese Cucumber (thinly sliced)
1 Tbs Corriander
1 Tbs Vietnamese Mint
¼ cup Bean Shoots
1 Spring Onion (thinly sliced)
8 sheets Rice Paper
Dipping Sauce:
2 tsp Water
1 tsp Sweet Chilli Sauce
¼ clove Garlic
1 Small Red Chilli
2 tsp Lemon Juice
2 tsp Soy sauce
2 tsp Rice Vinegar
1 tsp Sugar
Method:
1. Soak noodles in boiling water until cooked (about 3 minutes) then drain and mix with sweet chilli sauce.
2. Soak one of the Rice Paper sheets in a pan of hot but not boiling water for about 30 seconds.
3. Using a clean tea towel as a base for the rice paper add a small amount of each filling ingredient into the centre of the paper, wrap one side over the mixture, and then each side, then roll the centre across to the remaining edge trying to keep the mixture firm.
4. Place finished roll onto serving plate and repeat steps 2 and 3 for the remaining rolls.
5. Crush the garlic and finely chop the small chilli, combine with all other dipping sauce ingredients and serve.
¼ Carrot (thinly sliced)
½ Lebanese Cucumber (thinly sliced)
1 Tbs Corriander
1 Tbs Vietnamese Mint
¼ cup Bean Shoots
1 Spring Onion (thinly sliced)
8 sheets Rice Paper
Dipping Sauce:
2 tsp Water
1 tsp Sweet Chilli Sauce
¼ clove Garlic
1 Small Red Chilli
2 tsp Lemon Juice
2 tsp Soy sauce
2 tsp Rice Vinegar
1 tsp Sugar
Method:
1. Soak noodles in boiling water until cooked (about 3 minutes) then drain and mix with sweet chilli sauce.
2. Soak one of the Rice Paper sheets in a pan of hot but not boiling water for about 30 seconds.
3. Using a clean tea towel as a base for the rice paper add a small amount of each filling ingredient into the centre of the paper, wrap one side over the mixture, and then each side, then roll the centre across to the remaining edge trying to keep the mixture firm.
4. Place finished roll onto serving plate and repeat steps 2 and 3 for the remaining rolls.
5. Crush the garlic and finely chop the small chilli, combine with all other dipping sauce ingredients and serve.