I first became addicted to these rice paper rolls in an underground mall near my work when I lived in Toronto. They were incredibly simple just letttuce , coriander and a few large prawns, served with a small pot of sweet chilli sauce.
But I hadn’t thought about making my own until I saw some packets of papers in my local Asian Supermarket , getting hold of the rice paper is probably the hardest thing , made with rice & tapioca. Sold dried like gelatine sheets.
I am certain anyone who can roll a salad wrap can make these. This isn’t really cooking it’s assemblage, the results are light fragrant bites . You can put whatever you want in eat just bear in mind you need to be able to bite easily though so nothing to chewy else the delicate rolls will fall apart. I promise the hardest thing is deciding on a filling.
Rice Paper Rolls
Make 12 rolls
12 sheets Vietnamese Rice Paper ( Bánh Tráng Viét Nam)
100g of rice vermicelli
4 large carrots finely grated
Handful of fresh coriander leaves roughly chopped
Handful of fresh mint roughly chopped
5 tbsp of soy sauce
5 tbsp of rice wine vinegar
1 tbsp of Thai Fish Sauce
1 tbsp of sweet chilli sauce
Soy sauce for serving
- Break the vermicelli into finger length pieces place in a bowl and pour boiling water over the vermicelli and leave until they turn translucent.
- Grate the carrots into a large bowl, drain the noodles and mix into the carrots
- Add the herbs , soy sauce, chilli sauce and vinegar
- Soak the rice paper one pieces at a time in a shallow pan of warm water til slightly softened
- Place on a large plate and put a heaped tablespoon of the noodle carrot mix into the centre of the paper
- Fold up the ends and roll into a tube shape place on a plate
- Repeat until all the papers are used up , leave the rolls for 20 minutes or so to allow the paper to go slightly opaque this will ensure the wraps stay together when eaten