Simply Stirred
Vietnamese Rice Paper Rolls
Ingredients:12 rice paper rounds50g rice vermicelli noodles (soak in hot water till soft and then drain)24 cooked, peeled prawns - tails removed or 150g cooked chicken1/4 cup fresh basil, mint and coriander leavees1/4 cucumber cut into ...
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Ingredients:
12 rice paper rounds
50g rice vermicelli noodles (soak in hot water till soft and then drain)
24 cooked, peeled prawns - tails removed or 150g cooked chicken
1/4 cup fresh basil, mint and coriander leavees
1/4 cucumber cut into strips
1/2 red onion finely sliced
1/4 cup SIMPLY STIRRED VIETNAMESE MINT & COCONUT DRESSING or CARAMELISED SOY DRESSING with GINGER or JAPANESE SUSHI DRESSING.
Method:
Fill a large bowl with warm water and soak one rice paper round for approx. 1 min or until soft.
Lay rice paper on bench and place a small quantity of each ingredient on the bottom half of the rice paper, fold up the bottom then fold in each side and firmly roll up. Continue until all the rice paper rounds are used.
Serve with SIMPLY STIRRED VIETNAMESE MINT AND COCONUT DRESSING or CARAMELISED SOY DRESSING with GINGER or JAPANESE SUSHI DRESSING as a dipping sauce.
Makes 12
12 rice paper rounds
50g rice vermicelli noodles (soak in hot water till soft and then drain)
24 cooked, peeled prawns - tails removed or 150g cooked chicken
1/4 cup fresh basil, mint and coriander leavees
1/4 cucumber cut into strips
1/2 red onion finely sliced
1/4 cup SIMPLY STIRRED VIETNAMESE MINT & COCONUT DRESSING or CARAMELISED SOY DRESSING with GINGER or JAPANESE SUSHI DRESSING.
Method:
Fill a large bowl with warm water and soak one rice paper round for approx. 1 min or until soft.
Lay rice paper on bench and place a small quantity of each ingredient on the bottom half of the rice paper, fold up the bottom then fold in each side and firmly roll up. Continue until all the rice paper rounds are used.
Serve with SIMPLY STIRRED VIETNAMESE MINT AND COCONUT DRESSING or CARAMELISED SOY DRESSING with GINGER or JAPANESE SUSHI DRESSING as a dipping sauce.
Makes 12
