If you’re unfamiliar with Vietnamese Rice Paper Rolls, head to your nearest Chinatown or Vietnamese restaurant and sample these healthy, fresh and delicious little rolls. What's even better is they're inexpensive and easy to make.
Unlike the traditional spring roll which is deep fried, Vietnamese rolls are made using rice paper and filled with fresh ingredients and eaten as is. Fillings will vary accordingly to taste however, when making your own, keeping it simple works best.
Gourmet magazine describes them perfectly – “a salad packed into an edible container”.
Prawn Rice Paper Rolls - healthy, fresh, delicious and inexpensive.
: 2 entrees (6 Rolls)
12 Large Tiger Prawns
6 Rice Papers
Preparing the Vermicelli Noodles
Preparing the Ingredients
Preparing the Rice Paper and Assembling the Rolls
Key ingredients - fillings will vary according to personal taste.
Keep ingredients simple and don't overfill the rice papers.
Prawn Rice Paper Rolls served with Vietnamese Dipping Sauce.
Soaking the rice paper for too long saturates the rice paper and it will become too wet and glutinous to work with and wont stick properly.
Overfilling the rolls makes them harder to wrap – use enough ingredients for 2 to 3 bites per roll.
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