Vietnamese Rice Rolls

Vietnamese Rice Paper Spring Rolls
Rice Paper Spring Rolls

Cooked meat: Prawns, pork, salmon, cubes chicken, crab etc.
Cooked rice vermicelli
Bean sprouts
Spring onions (shallots)
2 T fish sauce, soya, rice vinegar, sesame, peanut oil etc.
2 cloves garlic, crushed
1 tablespoon ginger, fresh grated or pickled
Mint, carrots, celery, cucumber, nuts etc.
16 whole rice paper sheets, (22cm round)

1/2 cup fresh mint leaves

Place noodles in small heatproof bowl and cover with boiling water.
Stand until tender (approximately 5 minutes).
Drain. Cut into 5cm lengths.
Combine peanut oil, sesame oil, fish sauce, tamari, sugar, ginger, garlic and mint in a large bowl.
Stir in noodles, meat, vegs, cashews, bean sprouts, sauce.
Cover and refrigerate at least 30 minutes (can be kept for up to 3 hours).
Place 1 sheet of rice paper at a time in a medium bowl of warm water and leave until just softened.
Lift from water carefully and place on chopping board.
Place approximately 1 heaped tablespoon of filling on to paper and roll to enclose folding in ends.
Tie together with Spring onions (shallots) Repeat with remaining rolls.
Soya sauce served in bowl as dipping sauce.


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