Rice Paper Rolls
1/4 packed of rice vermicelli (optional)
1/2 carrot grated
1/2 red capsicum sliced into fine strips
1/3 lebanese cucumber sliced into fine strips
1 cup of bean sprouts or snow pea sprouts
3 Tbsp chopped roasted almonds or cashews
Tofu, chicken, or canned tuna or salmon (optional)
3 Tbsp chopped fresh mint
3 Tbsp chopped fresh coriander
If using rice vermicelli, add noodles to a large bowl and cover with hot water. Leave for 3 minutes and drain. Run under cold water for 60 seconds and set aside.
Chop all ingredients and add to a large bowl. Add rice vermicelli and tofu/chicken/fish.
Stir to combine.
Prepare rice paper, by placing warm water in a large saucepan or bowl.
Insert a single rice paper in the bowl for 10-15 seconds then place on a moistened chopping board.
Add the filling to the far end of the paper and fold into a cylinder
Note: This mixture makes about 10 to 12 rolls. Use the Vietnamese Sauce as a dipping sauce for the rolls.
60ml fish sauce
2 Tbsp lime juice
2 Tbsp rice vinegar
2 Tbsp liquid palm sugar
1/2 stem lemongrass finely chopped
1 long fresh red chilli finely chopped
Combine the water, fish sauce, lime juice, palm sugar, lemongrass, chilli, and garlic until well combined.
This recipe may be made up to 3 days ahead and stored in an airtight container in the fridge.