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Rice paper rolls
 These
soft, uncooked rolls make a refreshing change
to deep-fried spring rolls. Nutritious fillings
including noodles, shrimp, fresh vegetables
and aromatic herbs are wrapped in delicate rice
paper sheets and served cold with a traditional
dipping sauce. You can prepare these rolls up
to 4 hours ahead and chill them in the refrigerator,
covered with a clean dampened dish towel to
keep them moist, until you're ready to serve.
These rolls can also be steamed or fried.
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Soak
the rice noodles |
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Soak
1 oz (30g) dried
rice vermicelli noodles in boiling water
for 5 minutes. While the noodles are soaking,
mix together 1 tablespoon rice
vinegar, 1 tablespoon water, 1 teaspoon
superfine (caster) sugar, ½ teaspoon
salt and 1 clove crushed garlic in a small
bowl until the sugar dissolves. Rinse the
noodles under cold water, drain well, then
cut into 3-inch lengths. |
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Finely shred
1 cup of Chinese or regular cabbage,
grate 1 carrot, finely chop 1 tablespoon
fresh cilantro (coriander), and
thinly slice 1 scallion (spring
onion).
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Mix
the noodles, prepared dressing and vegetables
together in a bowl until thoroughly combined. |
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Soak
a sheet of rice
paper in a large shallow dish
of warm water for about 15 seconds,
then drain well.
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Place
the fillings on the rice paper |
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Delicately
place the sheet of rice paper out on top
of a clean dry dish cloth. Place 2 tablespoons
of vegetable and noodle mixture towards
the lower edge of the rice paper (as shown
in picture). Next, place 2-3 precooked shrimp
on top of the mixture. |
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Fold
over the bottom edge of rice paper
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Neatly
fold the bottom edge of the rice
paper over the filling.
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Then
fold in the side edges of the rice paper. |
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Roll
up the rice paper roll to form
a neatly packed cylinder (like
a fat cigar). Repeat the above
process until you have made 8
rolls, or enough to serve 4 as
an appetizer.
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Arrange
the rice paper rolls on a plate with Nuoc
cham dipping sauce to serve.
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