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How
to make 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
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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Put
a tablespoon of the mixture on a rinsed and dried grape
leaf
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Soak
a sheet of rice paper in a large shallow dish of hot
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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