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Recipe

Fresh rice paper rolls

Mar 29, 2012 1:00pm
  • 30 mins preparation
  • 10 mins cooking
  • Makes 24 Item
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Ingredients

Fresh rice paper rolls
  • 2 finely shredded carrots
  • 1/3 cup rice wine vinegar
  • 1汤匙糖
  • 50 gram vermicelli noodles
  • 12 large rounds, halved rice paper sheets
  • 200 gram barbecued pork or duck
  • 200 gram finely sliced cabbage
  • 2 cucumber, sliced into ribbons
  • 1 mint, bunch, leaves picked
  • 1 coriander, bunch, leaves picked
  • 1 garlic chives, bunch, trimmed, halved, sliced, plus extra to serve
  • 1/2 cup finely chopped unsalted peanuts
  • 1/2杯海鲜酱
  • 1/3 cup water

Method

Fresh rice paper rolls
  • 1
    In a small bowl, combine carrot vinegar and sugar. Stir to dissolve sugar and set aside.
  • 2
    Place noodles in a heatproof bowl and pour boiling water over to cover. Set aside 10 minutes, are tender. Drain well.
  • 3
    Heat oil in a small saucepan on medium. Saute ginger 1-2 minutes until fragrant. Add peanuts and cook 1 minute until lightly toasted. Stir in hoisin and water. Bring to boil, then simmer 1-2 minutes, until sauce thickens. Pour into dipping bowl and top with extra ginger.
  • 4
    Dip half a sheet of rice paper into a bowl of warm water, until softened. Place flat on a clean tea towel, round edge facing you. Drain carrot and arrange 2 strips in the centre, leaving a 2cm border at round edge. Top with 1 tablespoon each pork or duck, noodles and cabbage, a cucumber snip and some herbs.
  • 5
    Fold round edge over, then roll up from one side,leaving top end open. Repeat with remaining ingredients. Serve with sauce for dipping.

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