I am a huge fan of rice paper rolls and make them every now and then for lunch or dinner. What is great is that you can put whatever you want in them, there is no set recipe. I made them last night, and a few people asked me how they’re made so I thought I’d put this post up!
Rice paper rolls
Ingredients:
- Rice paper roll sheets – I use Blue Dragon brand which you can buy at Whole Foods Giffnock
- Protein filling – last night I used cooked prawns, I have also used cooked chicken and tinned tuna in the past. Any meat would work well and perhaps something like tofu if you are vegetarian
- Noodles – I use vermicilli or any kind of thin rice noodle
- Vegetables – again, feel free to use what you have. I used carrot (pickled in soy and rice vinegar) and green capsicum (pepper)
- Herbs – fresh mint and coriander are absolutely heavenly
- Sauce – you can either make a dipping sauce, or a sauce to include in the wrap. I made satay sauce from crunchy peanut butter, coconut cream, mint and soy sauce.
Method:
- I started off by prepping the prawns. They were already cooked, so I just marinated them in some lime juice (half a lime for around 300 grams of prawns).
- For the noodles, I had got a packet from Asda which just required a zap in the microwave for a minute. I did this early on so they wouldn’t be warm when it came to wrapping up the rolls.
- Chop your capsicum (pepper) – long thin strips work best.
- Pickle the carrot – this is totally optional. You could just use carrot as it is, but I really love pickled carrot. I used 1tbs of rice vinegar and 1tbs of soy sauce for 1 large sized carrot, shaved with a speed peeler.
- Make up your sauce. I used around 2tbs of peanut butter, and then about 2tbs of coconut cream, 1tbs of soy and a sprinkle of mint. Just mix it all up until it has a loose consistency.
- Chop up all the herbs.
- Then you’re ready to go! The rice paper sheets have instructions on them – simply put a sheet in warm water for around 15 seconds. Then transfer onto a clean tea towel and dab off the excess water. Put on some noodles, capsicum, carrot, prawns, then the sauce and prawns in a pile in the top, middle of the sheet.
- Wrap by starting with the bottom, fold it up and over the filling. Then fold over the left hand size, and roll.
Rice paper roll
Based on what we ate last night – one person could eat around 3 of these for dinner. We ate 4 each and that was a bit too much really! To make 8 rice paper rolls we used 300g of prawns, one capsicum, one carrot and one small bag of rice noodles. These are great for a super fresh tasting dinner when you feel like something that will refresh you. I also love a no-cook dinner every now and then.
Please let me know if you try them and if you come up with any different combinations!
