A HEALTHY and easy snack for you to make.
Discover the secrets to making these light and tasty rolls that are packed full of flavour and guaranteed to impress. They taste delicious and are low in calories and great for using up leftovers.
This recipe makes 12 rice paper rolls and can be gluten free or vegetarian by omitting protein.
What you need:
- 100g vermicelli rice noodles.
- 12 cooked prawns coarsely chopped or 1 ½ Cups shredded chicken.
- ½ cup each coarsely chopped coriander and mint.
- ½ Continental cucumber, cut into matchsticks.
- 1 carrot, cut into fine matchsticks.
- 12 rice paper wrappers (have a few spares just incase).
- 5 lettuce leaves shredded.
- 1 spring onion, thinly sliced.
- Vietnamese mint (optional).
- Dipping sauce.
- 1 small garlic clove, chopped.
- 30g light palm sugar, crushed.
- 90 ml lime juice.
- 75 ml fish sauce.
- 2 small red chillies, thinly sliced.
Place vermicelli in a large bowl, pour over enough boiling water to cover completely and stand until vermicelli are tender (2-4 minutes).
Strain, drain well, then cut into rough 10cm lengths with scissors and place in a bowl.
Add prawn or chicken, coriander, mint and cucumber, season to taste and set aside.
For dipping sauce, pound garlic in a mortar and pestle to a paste, pound in palm sugar to combine, then stir in remaining ingredients and set aside.
Fill a large flat container with warm water.
Working with a wrapper at a time, submerge wrapper in water to soften (10-30 seconds), then transfer to a clean damp tea towel.
Working quickly, spoon about 1/4-cup prawn mixture along the centre of the wrapper, add lettuce leaf and some spring onion, fold in ends, then roll to form a sealed cylinder.
Place on a tray lined with baking paper and cover with a damp tea towel.
Serve with dipping sauce and Vietnamese mint.