Vietnamese Rice Paper Rolls

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Serves 8

This recipe is brought to you by our friends at Asian Inspirations

Recipe

Serves 8 · Prep 10m · Cook 15m

Ingredients

Main Ingredients:

• 1 packet rice paper
• 150g rice vermicelli noodles
• 1 bunch coriander
• 1 bunch Thai basil
• 1 bunch mint
• 1 bunch garlic chives
• 1⁄4 iceberg lettuce (finely shredded)
• 1 large carrot (thinly julienned)
• 2 Lebanese cucumbers (cut into batons)
• Roasted peanuts (crushed)
• 3-4 tbsp coconut milk

Filling Options:

• Fried tofu
• Cooked prawns
• Other meats of choice (e.g. poached chicken, boiled pork belly)

Dipping Sauce

• 2 tbsp Squid Brand Fish Sauce
• 2 tbsp sugar
• 2 tbsp lime juice
• 2 tbsp water
• 1 garlic clove, grated
• 1-3 chillies, diced

Method

1. In a pan with oil, fry tofu for a few minutes on both side until golden brown.
2. Meanwhile in a small bowl, combine all the dipping sauce ingredients together. Mix until the sugar is dissolved. Taste and adjust seasoning to your preference.
3. Place noodles in boiling water for about 3 mins. Loosen up noodles with tongs. Drain well and set aside.
4. Place warm water in a large bowl and stir through the coconut milk. Dip the rice paper in warm water and remove immediately. Place rice paper on a clean chopping board or plate.
5. Layer the tofu and prawns, lettuce, cucumber, herbs, carrot, cucumber and vermicelli at the end of the rice paper closest to you, bring the end of rice paper over ingredients, then fold the two sides of the rice paper into the middle to enclose the fillings and roll up the rice paper roll tightly.
6. Serve rice paper rolls with dipping sauce and crushed peanuts.