RAINBOW VIETNAMESE RICE PAPER ROLLS
MAKES 8 ROLLS
HANDS-ON TIME 1 HOUR
100g thin rice vermicelli
2 baby cucumbers
100g cooked peeled prawns,
halved lengthways
1 mango, sliced
1 papaya, sliced
3 heritage carrots, julienned
2 Thai shallots or French shallots, thinly sliced Handful each mint, coriander and basil leaves 12 round rice paper wrappers (15cm)
LIME CHILLI DIPPING SAUCE
2 tablespoons fish sauce
4 tablespoons lime juice
2 teaspoons grated ginger
2 tablespoons orange juice
1 red chilli, sliced
1 garlic clove, finely chopped
1. Soak the rice vermicelli in warm water until softened, then drain.
2. Mix the lime chilli dipping sauce ingredients together and pour into a serving bowl.
3. Slice the baby cucumbers into ribbons using a potato peeler. Place the cucumber, prawns, mango, papaya, carrot, shallot, herbs and vermicelli in separate piles on a tray. That way when you start rolling, you will have everything ready to go.
4. Place a large tea towel on a work surface. Pour warm water into a bowl. Drop one rice paper wrapper at a time into the water for about 30 seconds. When soft but still a little stiff, remove the wrappers and place on the tea towel (don’t pat dry on top as this will make them too sticky).
5. Place a line of two prawns, mango or papaya, carrot, shallot, noodles, mint, coriander and basil on the lower half of the wrapper. Bring the lower part of the wrapper up and over the filling, then fold the sides in, leaving no holes, and roll up tightly. To make cucumber rolls, place three cucumber slices vertically across the middle of each wrapper. Place filling in the same place as above and then roll up. 6. Place rolls seam side down on a tray lined with baking paper. Throw away any wrapper that rips and start again with a fresh one. It may take a few to get the knack, so don’t get discouraged. If wrapper is too soft, it will fall apart, and if it’s too hard, it will not stick together. Practise a few so you get a feel for the right consistency.
7. To serve, cut the spring rolls in half and serve with the lime chilli dipping sauce.