Something a little different – a rooftop potluck party in Outram/Chinatown. So my alarm had just gone off and I was lying in bed, half caught between that bushy tail bright eyed zone and lazing in bed until the cows come home mood. Which is, of course, when lightning strikes. Vietnamese Rice Paper Rolls!
It was a hit – an hour of prep (30 rolls) gone within 5 – 10 minutes.
|Peanut Sauce (more suited for chicken rolls)
Lee Kum Kee Hoisin Sauce, 240g
Sesame Oil, 1 tea spoon
Camel Peanuts, shelled and crushed into pieces, 40g
|Sweet Chilli Sauce (better for prawn rolls)
Thai Sweet Chilli Sauce
1/4 cup water
|Rice Paper Rolls
Bowl of lukewarm water
16 cm round Rice paper sheets
100g Rice Vermicelli
Iceburg Lettuce, cut into strips
Tiger Prawn or Chicken, to your preference
- De-shell the prawns, cook them and slice them in half.
If you are using chicken, boil the chicken and shred it into thin strips with a fork.
- Put the Rice vermicelli to boil for 3 – 5 minutes in boiling water. You want the texture of the rice vermicelli to be more soft than al dente.
- Dip your round rice paper sheet into the water. Really quickly. This is the most difficult part of making the rolls. You want the sheet to be somewhat solid still, yet not rigid enough that it breaks off when you bend it.
- Put the prawns/ chicken on the rice paper.
- Lay a layer of lettuce
- Place a small amount of rice vermicelli (a small pinch will do). Make sure the rice vermicelli does not touch the rice paper if possible, as it will make the rice paper even soggier.
- Place 2 – 3 leaves of mint.
- Add 2 leaves of basil.
- Fold the roll in from the top and bottom, and roll it across.
- Seal with water if necessary.
There you have it! Such a simple thing to make, but so delicious! Hope you have as much fun making it as much as I did. If you fail, well just stick it in your tummy 🙂