Rice Paper Rolls
Serves: 4 (makes 12 rolls)
Prep time: 30 minutes
Cook time: 15 minutes
1 serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 125g dried rice vermicelli noodles
- 1 tablespoon soy sauce OR 1 tablespoon fish sauce
- Juice of lime
- 12 large rice paper roll rounds
- 1 cup poached chicken, shredded (optional)
- ½ cup carrot, julienne or grated
- ½ cup cucumber, julienne
- ¼ small red cabbage, finely shredded
- ½ cup fresh coriander leaves
- ⅓ cup fresh mint leaves
Method:
- PLACE the noodles in a heatproof bowl. Cover with warm water and aside for 15 minutes or until softened. Drain. Cut into 5cm lengths.
- MIX the soy or fish sauce and lime juice in a bowl and pour over the vermicelli noodles to marinate.
- PLACE one rice paper round in a bowl of lukewarm water for 15 seconds to soften. Stretch out across a dampened chux cloth (this will help prevent the roll from sticking) or a plate.
- ARRANGE the vermicelli noodles along the centre of the round. Layer the chicken and vegetables then top with the herbs.
- FOLD ends of the roll in and roll up firmly to enclose the filling.
- REPEAT with remaining rice paper rounds.
What's Great About It:
These rice paper rolls can be made in so many different ways! Experiment with different fillings and sauces for a completely different flavour each time. For example, for an Indonesian-style roll add a bit of honey, curry powder and peanut butter to the lime and soy sauce for a home-made satay sauce. Experiment with different vegetables and meats. Try adding fruit like mango or papaya… the options are endless!
