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Vietnamese Style Rice Paper Rolls
These fresh and crispy rolls are really scrumptious and you can adjust ingredients to suit your taste. If you'd like some meat in them, you could use cooked prawns or cooked pork as well as roast chicken.
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Ingredients
- 1 cup of peanuts crushed
- 200gm of finely shredded carrot
- 200gm Chinese cabbage (wombok), finely shredded (see note)
- 1/2 cup beansprouts, trimmed
- 1 small red capsicum, thinly sliced
- 1/3 cup fresh mint leaves
- 1/2 cup fresh coriander leaves
- 1 lime, juiced
- 1 tablespoon fish sauce (optional)
- 12 x 22cm rice paper rounds (see note)
- Sweet chili sauce, to serve or Kapjup Manas (sweet Indonesian soy sauce)
Preparation
Combine carrot, cabbage, beansprouts, capsicum, mint, peanuts, 1/3 cup coriander, 2 tablespoons lime juice and fish sauce in a large bowl. Place 1 rice paper round in a medium bowl of lukewarm water for 15 seconds or until just soft. Place on a clean tea towel or paper towel. Arrange 1/4 cup of the mixture along the centre of rice paper round. Fold ends in, and roll up firmly to enclose filling. Repeat with remaining rice paper rounds and filling. Serve with sweet chili sauce and remaining coriander. Make sure the mixture is not too moist as this can cause sogginess.
Notes/Tips/References
Rice paper rounds are a staple of Vietnamese cuisine. Made from rice starch, they're a healthier alternative to deep-fried spring rolls, and are gluten free.