Vietnamese Rice Paper Rolls with prawns
Ingredients:
For the Rolls:
- 12 rice paper wrappers
- 100g cooked shrimp or chicken, or tofu sliced thinly
- 1/2 cucumber, julienned
- 1/2 carrot, julienned
- 1 cup vermicelli noodles, cooked (optional)
- 1/2 cup fresh mint leaves (optional)
- 1 cup fresh cilantro leaves
- 1 cup lettuce leaves, torn into small pieces
Instructions:
- Prepare the Ingredients:
– Cook the vermicelli noodles according to the package instructions. Rinse under cold water and drain well.
– Julienne the cucumber, carrot.
– Wash and dry the fresh herbs and lettuce.
- Assemble the Rolls:
– Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 5 seconds to soften it. Lay it flat on a clean surface.
– Place a few pieces of shrimp or chicken or tofu in the centre of the wrapper.
– Add a small handful of vermicelli noodles, cucumber, carrot, and a mix of the fresh herbs and lettuce.
– Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly to form a neat roll. Repeat with the remaining ingredients.
Ingredients:
Satay Sauce
- 1/2 cup peanut butter
- 1/2 cup coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey or sugar
- 1 tablespoon red curry paste
- 1 clove garlic, minced
- 1 teaspoon grated ginger
- Water (to thin the sauce, if needed)
Instructions:
- Prepare the Satay Sauce:
– In a small saucepan, combine the peanut butter and coconut milk. Cook over medium heat, stirring constantly, until smooth and well combined.
– Add the soy sauce, lime juice, honey (or sugar), red curry paste, minced garlic, and grated ginger. Stir to combine.
– If the sauce is too thick, add a little water to reach the desired consistency.
– Remove from heat and let cool slightly before serving.
Serving:
– Serve the rice paper rolls with the satay sauce on the side for dipping.
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