Vietnamese rice paper rolls recipe
Traditional Vietnamese food is fresh, colourful and nutritious. These rice paper spring rolls are a healthy but just as tasty alternative to deep fried spring rolls. This version of the recipe is vegetarian, but can be made with chicken or prawns for a tasty alternative.
Although rolling these rolls may take some time, the end result is worth it and it's a great skill to have in your cooing repertoire.
Ingredients (makes 40):
For rice paper rolls:
2 red onions, thinly sliced
2 large carrots, cut into julienne strips
1 mango, cut into julienne strips
1 red pepper, cut into julienne strips
A small bunch of coriander
A small bunch of Thai basil
40 mint leaves
40 round rice paper wrappers:
For dipping sauce:
Grated zest and juice of 2 limes
2 green chillies, finely sliced
80ml white rice vinegar
- Place all the ingredients for the dipping sauce in a small saucepan and boil for 5 minutes.
- Place on the ingredients in small piles on a large chopping board so that they are easily accessible when you are wrapping the rolls.
- Place a large tea towel on the work surface to assemble the rolls.
- Dip a rice paper wrapping in a bowl of hot water until it is soft and pliable.
- Remove the excess water with the tea towel.
- Place small amounts of the vegetables, mango and ginger on the bottom of the wrapper.
- Place a sprig of coriander and basil on the vegetables and bring the lower part of the wrapper over the vegetables and fold the sides in.
- Place 2 mint leaves on the top of the wrapper and roll up the front side until a tight roll has formed.
- Place seam-down on a tea towel and repeat with the other wrappers until they are finished.
- Cut the rolls into half diagonally when ready to serve.
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