Easy

Rice paper rolls

Name: Rice paper rolls
Yield: 8
Ingredients: 50g rice vermicelli noodles; 2 tsp sunflower oil; 8 x 22cm round rice paper wrappers (from selected supermarkets and Asian food shops); 8 small perilla or shiso leaves (leave out or replace with coriander); 16 Thai basil leaves; 15 Vietnamese mint leaves (use mint if you can’t find this); 2 iceberg lettuce leaves, finely shredded into lengths no longer than 5cm; 1 Lebanese cucumber, cut into matchsticks; 1 small carrot, cut into matchsticks; 12 medium cooked peeled prawns, sliced in half lengthways (or chopped into 1.5cm pieces if that’s too fiddly); 1/3 cup (80ml) hoisin sauce; 1 tbs peanut butter; 2 tsp rice wine vinegar; 1 tbs mirin, warmed, or hot water; 1 tbs salted peanuts, coarsely chopped (optional); 1 long red chilli, deseeded, finely chopped

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by Matt Preston

delicious. senior editor

Nov 07, 2018

Healthy, light and loaded with fresh ingredients. These authentic rice paper rolls are the perfect summer snack. This is an edited extract from Yummy Easy Quick Around the World

50g rice vermicelli noodles
2 tsp sunflower oil
8 x 22cm round rice paper wrappers (from selected supermarkets and Asian food shops)
8 small perilla or shiso leaves (leave out or replace with coriander)
16 Thai basil leaves
15 Vietnamese mint leaves (use mint if you can’t find this)
2 iceberg lettuce leaves, finely shredded into lengths no longer than 5cm
1 Lebanese cucumber, cut into matchsticks
1 small carrot, cut into matchsticks
12 medium cooked peeled prawns, sliced in half lengthways (or chopped into 1.5cm pieces if that’s too fiddly)

Hoisin dipping sauce

1/3 cup (80ml) hoisin sauce
1 tbs peanut butter
2 tsp rice wine vinegar
1 tbs mirin, warmed, or hot water
1 tbs salted peanuts, coarsely chopped (optional)
1 long red chilli, deseeded, finely chopped

Method

1.

Cook noodles following packet directions. Drain and rinse under cold running water. Place the noodles in a large bowl, then use scissors to snip long strands a few times. Drizzle with the oil and toss to coat lightly.
2.

For the hoisin dipping sauce, combine the hoisin and peanut butter in a bowl. Add rice wine vinegar and mirin or water, and stir until the viscosity of thickened cream. Add a little more water if needed. Spoon into a small serving bowl and sprinkle with peanuts (if using) and chilli.
3.

The jeopardy comes in the rice paper rolling. If you soak the rice paper too much, it will be tricky to handle and the rolls could burst; if you don’t soak it enough, it could tear and will be tough to eat. Don’t worry, I will walk you through it.
4.

Dunk 1 wrapper in a bowl of cold water for about 10 seconds to soften slightly, then lay on a clean surface or a sheet of baking paper. Place a line of herbs along the top one-third of the wrapper. Don’t take the filling right to the edge of the rice paper or you won’t be able to enclose it properly. Build a small bank of noodles along the bottom one-third of the wrapper, then top with a line of lettuce, cucumber, carrot and prawns.
5.

Carefully roll the wrapper over the noodles to encase the filling. Fold in the outside edges and roll up firmly to enclose. Repeat to make 8 rolls. Serve with the hoisin dipping sauce.