Vegetable Rice Paper Rolls |
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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 6 |
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These rolls are very delicious, easy to make and low fat. Fab as a starter, and people are always very impressed. They can be served cold, but I prefer to perpare them in advance, leave them in the fridge covered with a wet tea towel and then steam them for two minutes just before serving. I like to serve them with a sweet chili sauce and vietnamese coleslaw (I shall post this recipe also). Ingredients:
30 g rice vermicelli |
1 cup cabbage, shredded |
1 carrot, grated |
1 tablespoon coriander, chopped |
1 spring onion, chopped |
1 tablespoon rice vinegar |
1 tablespoon water |
1 teaspoon caster sugar |
1/2 teaspoon salt |
1 garlic clove, minced |
18 sheets circular rice paper |
Directions:
1. Firstly, mix the rice vinegar, water, caster sugar, salt and garlic in a large bowl and leave to sit.
2. Soak the rice vermicelli in boiling water for about 10 minutes, until it is no longer hard (but not soggy!).
3. Add the noodles, cabbage, carrot, coriander and spring onions to the dressing and mix well.
4. Now set up your production line- get a flat bowl and fill it with hot water. Take a rice paper sheet and soak it in the water until it's soft- about 15 seconds.
5. remove it from the water and place on a clean tea towel. Spoon some of the mixture onto the rice paper.
6. Fold in the bottom first, then the sides, and roll to form a cigar shape.
7. Continue the same with the rest of the rolls.
8. These can be prepared well in advance and stored in the fridge under a wet tea towel- see the recipe description above for serving suggestions.
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