Vietnamese Rice Paper Rolls ★★★★★3 reviews

Serves 1 | Prep time: 20 mins | Cooking time: 0 mins

INGREDIENTS

Sauce

• 2 tsp Sweet Chilli Sauce (check ingredients for GF option)
• 2 tsp soy sauce (use Tamari for GF option)
• 1 Tbsp fresh lime juice

Filling

• 4 x 22cm round rice papers
• 1/2 Lebanese cucumber, cut into short thin strips
• 1/4 small red capsicum, cut into short, thin strips
• 1/2 small carrot, cut into short thin strips
• 1/2 cup snow pea sprouts, ends trimmed
• 1/4 cup coriander leaves
• 1/4 cup mint leaves
• 2 Tbsp crushed peanuts

METHOD

Sauce

1. To make the dipping sauce, combine all sauce ingredients in a bowl. Set aside.

Assemble Rolls

1. Place all the pre-prepared filling ingredients in bowls or plates on your kitchen work bench/table.
2. Half fill a large bowl with hot water. Dip one wrapper in the water for 20 seconds, or until it is just soft.
3. Drain off excess water and place on a clean surface.
4. Place a few pieces of each of the filling ingredients on the wrapper, about 3cm (1 1/4 in) from the base. Fold up the bottom of the wrapper.
5. Fold in the sides and roll up to enclose filling.
6. Repeat with the remaining wrappers and filling ingredients.
7. Serve rice-paper rolls with the dipping sauce.

Note: You can also add strips of pre-cooked tofu or tempeh into the filling for more protein content.