Thursday, September 5, 2019

Vietnamese Rice Paper Rolls


This is a rough guide on how to make these rolls. Substitute with your own changes and additions. The important thing is how you treat the rice paper. This will determine what your rolls will be like . Remember they must be rolled on the day you use them. A fridge overnight will not work. If you need to refrigerate for a couple of hours cover them with a damp tea towel and put in the fridge. These are vegetarian, but they can be made with prawns, pork or duck. This recipe will make about 30 rolls.

Ingredients
∙ Serves 30
Produce
2 cups Bean sprouts
2 Carrots
2 Chillis, whole red
1 bunch Coriander
5 cloves Garlic
1 cm Ginger
1 bunch Mint
2 cups Papaya (julienned or substitute chinese cabbage), green
1/2 cup Shallots, fried
1 cup Shallots - green onions
1 bunch Vietnamese mint
Condiments
125 ml Fish sauce
375 ml Lemon juice
Pasta & grains
100 g Rice noodles
100 g Rice paper, round
Baking & spices
150 g Palm sugar
Other
1 cup Red capsicum (julienned )
1 bunch Coriander (well washed- roots and stems left over from above)
1 cup Peanuts (crushed roasted unsalted and some for garnish (you can buy them in asian stores))

Full recipe