Sometimes when I’m feeling lazy, or creative I will make myself some Vietnamese rice paper rolls. Compared to their fried cousins (springrolls) rice paper rolls are fresher and lighter, with a different texture. Rice Paper rolls are perfect to get your kids into the kitchen cooking with you. Furthermore, it is a great way to get them to venture out and try different vegetable combinations. Lately, this dish has been my go-to meal for school.
This recipe can be altered to be have meat, be vegan, or vegetarian.
Difficulty: Super easy
Prep: 20 mins
Ingredients (ingredients can be added or removed, depending on personal taste)
- 50 grams of dry vermicelli noodles
- 1 carrot
- 1 capsicum
- 1/2 an avocado
- 1 zucchini
- rice paper rolls (can be bought in the ‘Asian’ section of your local supermarket)
- Sweet chilli sauce (dip)
- Cook the vermicelli noodles according to the packet. If the package does not explain the cooking process, then empty the packet into a bowl. Cover the noddles with boiling water for a few minutes until the noddles have expanded and are clear.
- While waiting for the noodles to cook, move on to the vegetables. Chop the carrot and zucchini in half, and then proceed to cut them into thin matchstick pieces. Follow the same procedure for the capsicum. The avocado should just be cut into horizontal pieces not too thin, but not too thick.
- To prepare the rice paper rolls fill a wide flat container with lukewarm water, that is slightly bigger than the rice paper rolls (I used a cake pan). One at a time place the rice paper into the water filled container, allowing it to soak for 30 seconds. Make sure that the rice paper roll has changed its texture from hard to soft.
- Arrange the noodles and the vegetables in the middle of the rice paper roll. This is when creativity steps in and you can pretty much do whatever you want.
- Now fold sides of the rice paper in towards the middle. Then fold inwards from top to bottom, applying light pressure.
- Serve with some sweet chilli sauce and you’re done.
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