Vietnamese rice paper rolls
Ingredients
- 1 Lebanese cucumber (cut into strips)
- 1 red capsicum (cut into strips)
- 1 carrot (cut into strips)
- 1 avocado (thin slices)
- 50 g snow pea sprouts (ends trimmed)
- 3/4 cup coriander
- 3/4 cup mint
- 55 g unsalted roasted peanuts (finely chopped)
- 3 tbs Sweet chilli sauce
- 1 1/2 tbs soy sauce
- 3 tbs lime juice
Method
- Place all the vegetables on a platter, ready to roll.
- Combine the soy sauce, sweet chilli sauce and lime juice and mix well.
- Soak one rice paper roll in a bowl of warm water for a few seconds, until soft, then place a few pieces of each of the remaining ingredients on the wrapper, about 3cm from the base.
- Fold up the bottom of the wrapper. Fold in the sides and roll up to enclose filling. Place on a tray and cover with damp paper towels. Repeat with the remaining wrappers and filling ingredients. Serve rice paper rolls with the dipping sauce.
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Recipe Info
Tip: Add slices of barbecue chicken to make these more substantial.
If you’re not a coriander fan, replace with flat leaf parsley instead.
If you’re not a coriander fan, replace with flat leaf parsley instead.