This Vietnamese dish is full of fresh vegetables and a great way to add variety to what you eat. Rice paper rounds can be purchased from the international section of your supermarket or at Asian supermarkets.
Ingredients
|
1 Serve |
2 servings |
|
|
Rice paper rounds |
3 |
6 |
|
Cooked chicken Cooked prawns |
80-100 g 9 |
160-200 g 18 |
|
Shredded lettuce |
1⁄2Cup |
1 cup |
|
Thinly sliced or grated vegetables (e.g. carrot, capsicum, cucumber, |
1⁄2- 1 cup |
1-2 cups |
|
Coriander leaves (optional) |
1⁄4Cup |
1⁄2Cup |
|
Sweet chilli sauce (optional) |
2 t |
4 t |
|
Soy sauce or favorite dipping sauce. |
1 T |
2 T |
Method
- Assemble all ingredients on bench.
- Pour enough hot water into a bowl large enough to dip your rice paper rounds into.
- Working one at a time, dip rice paper round into the hot water for about a minute (depending on how hot your water is) and until the rice paper is soft. Do this fairly quickly because the rice paper will start to get stickier as it sits.
- Carefully lay rice paper round onto a chopping board.
- Arrange chicken or prawns (3 per roll), vegetables, and coriander in the centre of the rice paper ensuring not to overfill it. Drizzle with sweet chilli sauce.
- To roll, pull the edge closest to you over the ingredients, pull in the sides, and roll completely. See pictured instructions.
- Serve with soy sauce or your favorite dipping sauce.
Variations: as an alternative to chicken or prawns, use slice hardboiled eggs, chopped nuts, or cold leftover meat.
t = teaspoon