RICE PAPER ROLLS WITH GREEN CHILLI DIPPING SAUCE

{ BURSTING WITH FRESH FLAVOURS }

{ INGREDIENTS }

PROVISION

12 x 16cm round rice paper

100g vermicelli noodles

1 carrot, shredded

bunch fresh Vietnamese mint, leaves picked

bunch fresh mint, leaves picked

handful bean sprouts

1 Lebanese cucumber, thinly sliced

handful snow pea sprouts

12 lettuce leaves

 

GREEN CHILLI DIPPING SAUCE

1 garlic clove

1 long green chilli

2 tbsp palm sugar

4 tbsp fish sauce

1 lime, juice & zest

1 tbsp water

{ METHOD }

Place vermicelli in a bowl and cover with boiling water, stand for 2 – 3 minutes, drain and rinse under cold water.

For the dipping sauce, place garlic, green chilli and palm sugar in a mortar and pestle then pound. Add remaining ingredients, stir until palm sugar is dissolved, pour into serving dish and set aside.

Fill a deep dish or large bowl with warm water. Place a clean damp tea towel on your working surface and arrange the filling ingredients in front of you.

Soak 1 sheet of rice paper for around 5 seconds and place on your damp tea towel. Start assembling your roll by adding your ingredients on the middle top half of the circle, so they come out of the top a little. Once filled, fold the bottom half of the circle over the bottom of the ingredients, then starting at one end roll it firmly until sealed.

Repeat with remaining sheets of rice paper. Arrange on a platter and serve with dipping sauce.

Prep time: 30 MINUTES
Cook time: 
Total time: 30 MINUTES
+ 2 – 4 +

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