En­joy now: rice pa­per rolls

NZ House & Garden - - FOOD -

Rice pa­per rolls make a fresh, healthy starter or light main course, and a great ad­van­tage is they can be made a few hours ahead. Store them in the fridge cov­ered with a damp tea towel. They should be eaten on the day they are made.

You’ll find rice pa­per wrappers at Asian food stores and in some su­per­mar­kets. They are sold in stacks of round or square sheets in var­i­ous sizes.

The thin, trans­par­ent sheets are made from a rice and wa­ter paste and are em­bossed with a bas­ketweave pat­tern from the mats they are dried on.

To pre­pare the wrappers, fill a shal­low bowl with warm wa­ter and spread a damp tea towel on the bench. Work­ing one at a time, sub­merge a wrap­per in the wa­ter for about 30 sec­onds, un­til soft­ened and pli­able. Lift out and lay on a clean tea towel. Place your fill­ing in the cen­tre. Fold the bot­tom edge up over the fill­ing, wrap the two sides in then roll up from the bot­tom like a cigar.

The se­cret to tidy rolls is not to soak the wrappers too long or fill them too much, or they will be limp and may burst open.

Nuoc cham, made with gar­lic, chilli and fish sauce, is the tra­di­tional Viet­namese dip­ping sauce, but you can use a favourite Asian-style sauce or sim­ply sweet chilli sauce thinned with a lit­tle lime juice.

Chicken & Mint Rice Pa­per Rolls

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.