How To; Rice Paper Rolls

Right now, rice paper rolls are my favourite food, but this was only the second time I'd made them. I didn't use a recipe but rather copied exactly what's in the ones I buy from my favourite take out supplier, and guessed the sauce. Of course, you could use any ingredients you like, but this works well as a vegetarian version.


Rolls




Cook some rice/vermicelli noodles as per packet instructions.




Prepare your filling ingredients (for me - cucumber, ice berg lettuce, carrot and mint (not shown)






Slice some tofu into strips and shallow fry until golden (I use olive oil with a dash of peanut oil - do not over cook or you will have rice paper rolls with rubber).




Open a packet of rice paper wrappers.




Dip rice paper wrapper into bowl of warm water. Lay on a flat plate.




Lay 3-4 mint leaves on the centre of the wrapper.





Top with prepared noodles.




Place suitably cut vegetable ingredients on bed of noodles.




Lay strip of tofu on top.




By the time this is done, the rice paper wrapper will be pliable. Roll with care as you would a tortilla - i will stick to itself when you fold the ends.




Repeat until you have a full plate!


Sauce



Roughly chop some roasted, unsalted peanuts.




Mix through equal parts hoi sin and sweet chilli suace (or anything you can think of that would be better/more to your taste).

Voila, too easy hey? Saves me $6 every time.


Boyfriend



Get back in the kitchen and coook up lamb back strap & potatoes so your rice-paper-roll-hating boyfriend also has dinner that night.

Stay well,

Nat x