Preparation time: 15 mins
Cooking time: n/a
Serves: 4 asa a meal
Dietary guidance: v v
1 pkg rice papers (found in the asia section of grocery stores)
150 g rice vermicelli, cooked and cool
1/2 cucumber, thinly sliced
1 big bunch of fresh mint or thai basil
20 prawns, cooked and sliced in half lenghtwise or
1/2 pkg tofu, cut into small sticks
8 large lettuce leafs, torn into med sized pieces
1/2 c hoisin
1/2 c toasted raw peanuts, crushed
chili garlic sauce (as much as you can handle)
I like to make these at the dinner table and let people make their own, but they can be prepared ahead of time. I often add other ingredients like mango, bean sprouts, and carrots, but the beauty of these is you can be creative. This is suitable for vegetarians and vegans, just don't add the prawns. I have seen them made with thinly sliced pork as well, for the meat lovers.
- prepare the dipping sauce by heating the hoisin in a saucepan on med heat. add a little water to thin the sauce, usually 3-4 tablespoons. i let people add their own peanuts and chili sauce, so have each in a small bowl beside hoisin when serving
- prepare all the veggies, prawns, and noodles as required. the noodles and prawns should be cool. lay out the ingredients on several plates.
- put a large pot of water on to boil
- you'll want a fairly large space for rolling, have a large bowl for boiling water and clean plate to roll on.
- dip the rice papers in the boiling water for several seconds. the rice paper should feel like a cooked noodle.
- lay the rice paper flat on a clean plate and add noodles, prawns and veggies as desired.leave about 1.5 in on both ends for easier rolling.
- fold the sides of the rice paper in, then with the side facing you, wrap the paper over the ingredients, pull in tight, and roll. might take a few tries to get it just right but its fun and always tasty.