Rice paper rolls, step by step

Vietnamese rice paper rolls make the perfect appetiser or light snack.

Rice paper rolls

Experiment with your favourite fresh filling ingredients such as julienned vegetables, cooked pulled pork or chicken, herbs and seeds. And don't forget the dipping sauce! Serves 6 Preparation time: 30 minutes • 6 rice paper wrappers • about 100g dried vermicelli noodles • 9 prawns, shelled • about 100ml edamame beans, steamed • about 3 strawberries, sliced • 1 large ripe avocado, peeled and sliced (sprinkle lemon juice over it to prevent it from discolouring) • fresh mint and basil leaves • 6 crispy lettuce leaves such as cos, veins removed

2 To soften the rice paper, soak the wrappers in lukewarm water for about 15–20 seconds, then lift them out carefully without crumpling or folding them and immediately place flat on a damp tea towel. Work with one wrapper at a time.1 Prepare all the filling ingredients before you start rolling: soak the noodles in water according to the instructions on the packet; cut the prawns in half lengthwise, ensuring that there are no bits of shell; have the edamame beans, strawberries, avocado and leaves ready.3 Arrange three prawns, with the cut side facing up, in the middle of the wrapper. Add a few edamame beans, sliced strawberries and herbs. Place a few noodles, a slice of avocado and a crispy lettuce leaf on top. Fold the two ends of the rice paper over the filling, then roll up into a cigar shape – it's so easy! Repeat with all six wrappers and serve with a dipping sauce within an hour or two; the rolls tend to become rubbery if not eaten timeously.