I LOVE setting up a table ready for rice paper rolls, getting a group of family and friends over, and having a good chat while we savour these deliciously addictive Asian delights, and fail miserably at keeping them intact.
Below I have included the basic recipe, but also included some other ideas. Feel free to mix and match, experiment, and have a play. These are super healthy, fresh and satisfying, so you really can't go wrong!
Preparation Time: 20 minutes
Makes: 4 servings
Ingredients packet rice paper sheets
2 chicken breasts, cut into palm sized pieces (peanut satay tofu makes an excellent ego alternative!)
2 tsp soy sauce
2 carrots, grated
2 small Lebanese cucumbers, cut into matchsticks
4 handfuls mixed lettuce leaves, shredded
4 handfuls beanshoots
bunch coriander leaves, roughly chopped
200g vermicelli noodles
Sauce 1 tbsp fish sauce
1/4 cup water
2 tbsp lemon juice
2 tsp brown sugar
Other filling ideas cooked pork, shredded
cooked prawns, whole
red cabbage, shredded
capsicum, finely sliced
mushrooms, finely sliced
bunch mint, roughly chopped
cooked beetroot, thinly sliced
corn spears, cut into halves
celery, cut into matchsticks
Heat a pan of water until boiling, then reduce heat and add the chicken pieces. Cook until just white through, then shred and keep in some of the cooking water mixed with the soy sauce to keep moist and flavoursome.
Place the noodles in a dish of boiling water, and drain once soft and cooked. Set aside.
In a small pouring jug, mix the sauce ingredients together until well combined. Pour into 4 separate dipping bowls.
Lay a single rice paper sheet in cool water until soft, then arrange noodles, chicken/ tofu, and other salad ingredients on one half.
Wrap tightly, folding both ends in as well, so an inclosed, long roll is formed. Dip in the dipping sauce, devour, and repeat!