Perfect for entertaining- Rice Paper Rolls Episode 1.9
With party season hotting up, it can be difficult finding a variety of "nibbles" that you can prepare that are gluten free as well. Luckily, with Australia being such a multi-cultural society, the range of ingredients available is enormous and provides endless combinations for your rice paper rolls. Try them with pork, BBQ chicken, coriander, avocado, carrot, crabstick... the choice is up to you.
These rolls are best eaten straight away. If you do need to store them until the guests arrive, don't put them in the fridge - it just dries them out. Instead, cover with a damp, clean tea towel.
Traditionally, these are served with hoisin sauce. They are also great with sweet chilli sauce. Rie's Kitchen Citrus Sweet Chilli Sauce goes well with them too - see my online shop for details :)
For the full instructional video, check out Episode 9.
These rolls are best eaten straight away. If you do need to store them until the guests arrive, don't put them in the fridge - it just dries them out. Instead, cover with a damp, clean tea towel.
Traditionally, these are served with hoisin sauce. They are also great with sweet chilli sauce. Rie's Kitchen Citrus Sweet Chilli Sauce goes well with them too - see my online shop for details :)
For the full instructional video, check out Episode 9.
Makes 12-14
• Rice Paper wrappers
• angel hair noodles or cellophane noodles
• Cooked Prawns (2 per roll)
• Vietnamese mint
• Shredded lettuce
Dipping Sauce
• Hoisin Sauce
• crushed peanuts
Prepare noodles as per the packet.
Lay a damp tea towel on your work bench.
Using a flat dish with warm water, gently soak a rice paper wrapper for 3-4 seconds. It will start to soften slightly. Remove from the water and lay onto the tea towel. Place a mint leaf in the centre of the wrapper. Place 2 prawns on the leaf, then add a small amount of each of the remaining ingredients leaving about 5cm of the wrapper uncovered on each side.
Fold up one side of the wrapper. (It will be very soft now so be careful not to tear it). This forms the bottom of the roll. Do the same with the top of the wrapper. Then the left side, then the right side roll tightly to make the shape of the roll. The final join should be placed face down onto the serving plate to help hold the roll together.
continue with the remaining ingredients
In a small bowl combine the hoisin sauce and peanuts.
enjoy!
• Rice Paper wrappers
• angel hair noodles or cellophane noodles
• Cooked Prawns (2 per roll)
• Vietnamese mint
• Shredded lettuce
Dipping Sauce
• Hoisin Sauce
• crushed peanuts
Prepare noodles as per the packet.
Lay a damp tea towel on your work bench.
Using a flat dish with warm water, gently soak a rice paper wrapper for 3-4 seconds. It will start to soften slightly. Remove from the water and lay onto the tea towel. Place a mint leaf in the centre of the wrapper. Place 2 prawns on the leaf, then add a small amount of each of the remaining ingredients leaving about 5cm of the wrapper uncovered on each side.
Fold up one side of the wrapper. (It will be very soft now so be careful not to tear it). This forms the bottom of the roll. Do the same with the top of the wrapper. Then the left side, then the right side roll tightly to make the shape of the roll. The final join should be placed face down onto the serving plate to help hold the roll together.
continue with the remaining ingredients
In a small bowl combine the hoisin sauce and peanuts.
enjoy!
edited February 2023
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