Vietnamese Rice Paper Rolls
Equipment
- Measuring spoons
- Measuring cups
- Chopping board
- Bowls
- 1 Small & 1 large knife
- 1 Colander
- 1 medium bowl
- 1 large bowl
- 2 tea towels
- 1 Juicer
- 1 Grater
- 1 Serving plate
- 1 Small serving bowl(s) for sauce
Ingredients For Rolls
- 1 packet noodles (rice/2minute etc)
- 1 bunch of coriander/15 whole stems
- 2 medium carrots
- 2 Lebanese cucumbers
- 20 mint leaves
- 20 garlic chives (optional)
- 2 cups bean shoots
- 1 red capsicum
- 20 rice paper wrappers (22cm wide)
- 200g cooked chicken (optional)
- 200g cooked peeled prawns (optional)
Ingredients For Sauce
- 2 cloves of garlic
- 1 lemon or lime
- 1 tbsp sugar (brown, palm or other)
- ¼ cup rice vinegar
- ¼ cup fish sauce
Optional Bought Sauces
- Sweet chilli sauce
- Soy sauce
- Vietnamese Rice roll dipping sauce
Adult Help
- Cooking the noodles
- Grating
- Tucking in the ends of the rice papers and rolling tightly
How To Make
- Place noodles in a large bowl and cover with boiling water, leave for 2 minutes to soften
- Wash coriander really well especially between the roots to remove all dirt, rinse all of the herbs, and then pat dry using a tea towel. Pick herb leaves off coriander, cut mint and place in a big bowl. Leave the garlic chives whole for wrapping in the rolls
- Cut both ends off the carrot peel into ribbons (or grate) and place in the big bowl with herbs
- Drain noodles in colander; dry your bowl, pat noodles dry using same tea towel and return to bowl. Cut into 10cm lengths with scissors and place into big bowl of herbs and carrots
- Add bean shoots to your bowl
- Slice cucumbers and deseeded capsicum into very thing long strips and keep aside
- Cut your cooked chicken ( this could be left over roast chicken, breast poached in boiling water for 10mins, or any cooked breast meat) into thin strips and place in a small bowl
- Cut big prawns into rounds or cut baby prawns in half lengthways. Place in a small bowl
- Fill the large bowl (same as used for soaking noodles) with warm water. Spread a dry tea towel or cloth on your workbench. Soak rice paper sheets for about 15 seconds each until it is soft & pliable. Don’t leave it too long or they will get soggy, crumple and be too sticky. Remove rice paper sheets and place on your tea towel, chopping board or cloth.
- Place a garlic chive, cucumber & capsicum strip in the centre of your rice paper roll leaving a little space at each end
- Spoon/use hands to place your vegetable and herb mixture across the wrapper in the shape of a small log, leaving a little space at each end with no filling. Be careful not to overfill!
- Roll the edge of the rice paper closest to you over the filling and tuck it in under the filling.
- Tuck both ends of the roll in and keep rolling it away from you until it is all wrapped up.
- Make another roll as before using a garlic chive, capsicum, vegetable and herb mix and this time add some chicken
- Then make another roll using garlic chive, capsicum, vegetable and herb mix and prawns
- Repeat making all 3 types of rolls until filling is used up
- To make the dipping sauce peel and finely chop the garlic and place into the small serving bowl with the sugar, rice vinegar, fish sauce and the juice of lemon/lime.
- Arrange Vietnamese rolls on a serving plate with homemade/optional bought dipping sauce.
- These can be stored for 3 hours– cover with cling wrap/damp tea towel to prevent drying out
Alternatives
- To make this gluten free use rice noodles
- Add avocado, beef, salmon or any of your favourite fresh food combinations
