Rice Paper Rolls make a great snack, easy lunch or you may wish to serve them as a starter, when friends drop in. They are light and easy to eat and you won’t be stopping at just one.
150 grams Rice Paper Wrappers (1 pack)
1 Cooked Chicken Breast (thinly sliced)
1/2 Continental Cucumber (thinly sliced)
3 Baby Cos Lettuce Leaves (thinly sliced)
2 Spring Onions (thinly sliced)
1 Medium Carrot (sliced use a potato peeler)
3 Thin Pieces of Tofu (pan fried with a little soy sauce or Asian sauce of your choice and then thinly sliced)
1/2 Red Capsicum (thinly sliced)
Medium bowl of warm water
Moist Tea Towel
Preparation Time 45 minutes including the chopping/slicing of ingredients.
Place one sheet of rice paper in a bowl of warm water, once it is soft and pliable place on a moist tea towel.
Spread a portion of each ingredient on the bottom end of the rice paper. Fold the bottom edge over the fillings, then fold in both sides (left & right) and roll up into a roll. Repeat this process until you finish.
50 ml Fish Sauce
3 Teaspoons of Lime Juice
1 Clove Garlic (Crushed)
Sesame Oil (2 drops)
1/2 Teaspoon Chopped Chilli
1/2 Teaspoon Chopped Coriander
Ensure that the water in the bowl is warm and not too hot. You will need to refresh the warm water as it will cool after a little while.
Some recipes suggest adding vermicelli rice noodles to the roll. I find the rolls are lighter without using the rice noodles. However, you may wish to add prawns, pork or other Asian vegetables to explore the flavours and combinations that you enjoy. Just remember not to make the roll too bulky as it may be difficult to roll. I vary what I put inside the rolls. Some I add a combination of chicken, tofu & vegetables. Others may just be vegetables or I combine tofu and vegetables. Feel free to experiment.