Vietnamese Rice Paper Rolls

Ingredients

Dipping sauce

1 tbsp fish sauce

1 small red chilli, deseeded and finely chopped (optional)

2 tbsp lime juice

2 tsp rice malt syrup

2 tbsp rice wine vinegar

2 tbsp raw peanuts, finely chopped

Rolls

12 round rice paper sheets

protein of choice (optional – shredded chicken, tempeh, cooked prawns, egg omelette etc.)

50g vermicelli noodles

1/2 small red capsicum, cut into matchsticks

1 small carrot, cut into matchsticks

1 Lebanese cucumber, cut into matchsticks

1/2 cup beansprouts

fresh coriander leaves

fresh mint leaves

Method

Dipping Sauce

Place all ingredients in a small jar and shake vigorously. Pour the sauce into a small serving dish and set aside while you prep your rolls.

Rolls

Place the noddles in a heatproof bowl, cover with boiling water and set aside for 5 minutes or until soft, then drain.

One at a time, place 1 rice paper round in a bowl of lukewarm water for 15 seconds or until soft, then place on a clean tea towel.

Fill the centre of your rice paper round, leaving the sides free for rolling. Start with your protein if using one, then top with a few noodles, veg matchsticks, some beansprouts and one or two mine and coriander leaves.

Fold the top and bottom of your rice paper round to seal the ends, then fold the uncovered side in and gently roll into a tight wrap. Repeat this process with all rice paper rounds, changing up your combination of veg and perhaps even your proteins, for something a bit different.

Serve rolls with dipping sauce.