Vietnamese Rice Paper Rolls
This super simple, veggie dish is all about the sauce. Sugar-free and that gorgeous balance of sweet and salty, it makes something so simple into something totally delicious. Just one of the many recipes in The Juicy Life Program, this is what healthy eating is all about. Mmm….
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
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
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.
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.
Both the rolls and the sauce will keep nicely in the fridge, so feel free to pack some away for work the next day or lunchboxes (without the nuts for kids’, of course).