Spring is here and Summer is just around the corner and we naturally look for foods that are light, fresh and packed with seasonal flavours. One of my favourite is rice paper rolls, originating from Vietnam, they are scrumptious bite-sized starter, lunch or snack bursting with flavour that everybody loves. Making your own rice paper rolls are a simple and healthy way to use up leftover meat from BBQ or Sunday roast. Roast pork, beef or chicken make tasty additions to Rice Paper Rolls.
Below is my base recipe for Rice Paper Rolls where you can add your favourite protein. Serve with your favourite gluten free dipping sauce Sweet Chilli, Tamarind Sauce, Hoisin, Satay or Soy Sauce.
Can You Make Rice Paper Rolls in Advance?
Yes and no. It all depends on how you store them and the ingredients you use for the filling. Hence anything with avocado in them, is best served immediately, otherwise, you will be eating brown avocado. The way I like to make these in advance is by preparing all of my ingredients (cooking the noodles, slicing the veggies, and making the sauce), and keep everything refrigerated until ready to roll. If you want them for lunches the next day choose suitable ingredients then roll them the evening before laying on a damp tea towel in an air-tight container.
· 2 cups Cooked Prawns approx. or cooked chicken
· 1 cup Bean sprouts
· 1 cup of shredded lettuce
· 1 cup Grated Carrot
· 1/2 cup of lightly packed coriander leaves
· Handful of Mint, leaves
· 1/2 cup Hoisin sauce
· 1/4 cup Peanut butter
· 170g Rice noodles, thin
· 1 tbsp Rice vinegar
· 10 Rice paper wrappers, round
Boil the rice noodles, rinse with cold water, drain, and refrigerate.
Devein the prawns and cut in half.
Place a damp kitchen towel or paper towel on a cutting board.
Fill a large bowl or pie dish with warm water.
Dip one rice paper wrapper in the warm water for 15 to 20 seconds.
Lay wrapper on the dampened towel.
Add lettuce, rice noodles and carrots in the bottom third of the wrapper.
Roll halfway up into a cylinder, then fold in the sides.
Lay mint, coriander and two prawns halves on top.
Roll into a tight cylinder to seal.
Combine the Hoisin Sauce, Peanut Butter & Rice Vinegar for dipping sauce and serve.
Once you have mastered the basic recipe get creative with your fillings here are some other variations.
Beef & Quinoa – Left of roast beef, cooked quinoa, mint, coriander & chilli
Rainbow Tuna – Mix Tuna chunks with mayonnaise and finely chopped spring onions, chopped Spinach, grated Carrot, Beetroot, Cucumber.
San Boy Chow – Leftover San Boy Chow mince, with grated carrot, cabbage, coriander leaves & sprouts
Mexican – Cooked Chicken or leftover taco mince with avocado, sliced capsicum, lettuce & coriander
Satay Chicken - Leftover satay chicken, shredded lettuce, thai basil leaves, coriander leaves