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Vietnamese Rice Paper Rolls

Guest Chef Recipe

Vietnamese Rice Paper Rolls
Courtesy of Dirty Vegan by Matt Pritchard
gluten free
wheat free
kid friendly
quick meals, fast feeds
low fat low sugar, diabetic friendly
1 spoon difficulty rating

20

Serves: 2

Vietnamese Rice Paper Rolls

You might find the first few wraps a bit of a fiddle, as the rice paper is delicate. Be brave but gentle and you’ll soon get into a rhythm. The filling is fresh, crisp and fragrant. All the seasoning and kick comes from the dipping sauce. There are plenty of protein-rich bean and seed sprouts available beyond your basic bean and alfalfa. Try radish, lentil, chickpea or broccoli sprouts, which can be bought in colourful mixed packs, too.

Ingredients: 

For the rolls

  • 50g vermicelli rice noodles
  • 8 good-sized leaves from a little gem lettuce (double up the leaves if some are too small)
  • 1 carrot, sliced into thin strips with a vegetable peeler
  • ½ cucumber, sliced into thin strips with a vegetable peeler
  • 2 spring onions, thinly sliced
  • Small bunch of mint
  • Small bunch of coriander
  • Small bunch of basil
  • 60g mixed bean sprouts and seed sprouts
  • 30g salted peanuts, chopped
  • 8 rice paper wrappers

For the dipping sauce

  • 1 tsp grated ginger
  • 2 red bird’s eye chillies, finely sliced
  • 1 garlic clove, crushed
  • 1 tsp light brown sugar
  • 3 tbsp soy sauce or tamari
  • Lime juice, to taste

Method: 

  1. Place the noodles in a heatproof bowl and cover them with boiling water. Steep according to packet instructions, until just cooked through. Drain and cool immediately under running cold water. Keep to one side.
  2. Fill the lettuce leaves with a mix of noodles, veg, herbs and sprouts. Finish with a sprinkle of peanuts. Set aside.
  3. Fill a bowl with boiling water. Soak 1 rice paper wrapper in the water for about 10 seconds, until it becomes pliant. Lay it on a clean tea towel (they tend to stick to work surfaces) and sit a packed leaf horizontally on top. Fold in the bottom and sides of the wrapper, then roll it up like a cigar. Repeat with the remaining wrappers and packed leaves.
  4. In a separate bowl, mix all the dipping sauce ingredients together, adding lime juice to your taste.
  5. Serve the rolls whole or cut in half at an angle to reveal your meticulous and artistic packing, with the dipping sauce on the side. Dip and dine.

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