Tuesday, December 26, 2017

Keep calm and carry on (making rice paper rolls)

After several days of delicious Christmas excesses we're back home and I'm craving simple, fresh, vegetable-packed foods. Tonight we're having Vietnamese rice paper rolls. I know, I know ... not very photogenic. But a satisfying summer meal!

100 g bean thread (or rice) vermicelli
1 cucumber, finely chopped
1 carrot, finely chopped
fresh coriander [cilantro], chopped
about 10 mint leaves, chopped
1 teaspoon sesame seeds (optional)
Vietnamese rice paper sheets
sweet chilli sauce

Soak the vermicelli in boiling water for a few minutes then drain and put aside to cool. Chop the vermicelli (kitchen scissors work well) and combine with the cucumber, carrot, coriander, mint and sesame seeds.

Dampen a tea towel with water and spread it out on a flat bench. Fill a sink or large plate with water. One by one soak the rice paper sheets in the water (15 seconds seems about right) then place on the tea towel, put a handful of the vermicelli filling in the middle, roll up as neatly as possible and place on a wire rack for a few minutes. Serve with sweet chilli dipping sauce.

This quantity makes about ten rolls, depending how much filling you manage to get into each one. Enjoy ...

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