Fresh and crispy; those are the words that pop into my mind, as soon as I think of these beauties.
Vietnamese-style rice paper rolls are packed with amazing flavours and full of nutrients that come from fresh, raw vegetables, herbs and nuts.
I have been making them for a few years now, and they are always a hit at any party or a gathering.
Rolling them can be a little bit tricky, but it doesn’t take long to master the skill.
I will give a few troubleshooting tips as rice paper can easily tear.
The main thing will be, not to soak the paper in a water for too long and not to overfill the rice paper. And, if it still happen to tear there is no need to stress as it can be fixed, or covered I should say. I will show how it’s done below.
1/2 Chinese cabbage ( about 500g ) thinly sliced
2 medium size carrots grated
2-3 small sweet peppers thinly sliced
1/2 cup cashew nuts lightly toasted and roughly chopped
1 cooked chicken breast ( about 200g ) shredded, or 20-30 cooked prawns
1 tsp sesame oil
1/2 cup coriander ( cilantro ) leaves washed and dried
1/2 cup mint leaves washed and dried
Bowl filled with warm water
20-30 rice papers
1/2 cup Thai sweet chilli sauce
In a large bowl using your hands or two large spoons mix vegetables, chicken, nuts, herbs and oil together.
Dip one rice paper into a warm water, place it on top of your working bench and put a handful of the mixture, just a little bit off-centre.
Tip for troubleshooting; if the rice paper torn after it’s been rolled, dip one rice paper into a water and quickly cut it in half with kitchen scissors. Place torn rice paper roll on top and roll again. Voila, problem solved.
Oh, what a sight!