Vietnamese Rice Paper Rolls with Mint, Fish Sauce & Basil
( SERVES 4 )

Vietnamese Rice Paper Rolls with Mint, Fish Sauce & Basil
Amanda Laird

Viva 7/11/2012

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Rice paper rolls are simple to make and look so attractive. Prepare the vegetables and herbs, have a couple of dishes of sauces at the ready then quickly soak the papers until just soft, lie on a kitchen surface, let dry for a moment, fill, fold over and wrap.

Ingredients

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8 Rice paper rounds
1 cup Lettuce, finely sliced
1 Carrot, finely sliced
½ cup Daikon, peeled and finely sliced
½ cup Spring onion, finely sliced
1 Red capsicum, finely sliced
16 Prawns, cooked and peeled
½ cup Mung bean sprouts
¼ cup Coriander leaves
¼ cup Roasted peanuts, chopped

Dipping sauce

2 tbsp Fish sauce
2 tbsp Lime juice
¼ cup Water
2 tbsp Palm sugar, grated or crushed
1 Chilli, sliced
2 tbsp Mint leaves, sliced
2 tbsp Thai basil leaves, or lemon basil leaves, sliced

Directions

  1. Prepare a large bowl of warm water. Dip each rice pper wrapper into the water and as soon as each begins to soften, remove and lay separately on a flat surfa
  2. Divide the ingredients between each wrapper, placing them along the centre, leaving a 2cm space at each side.
  3. Fold up the bottom edge, then fold in the sides and roll firmly to enclose.
  4. Place on a serving platter with a bowl of the dipping sauce.
  5. To make the sauce; place the fish sauce, lime juice, water, sugar and chilli into a small saucepan and bring to a simmer. Stir until the sugar has dissolved then let cool. Add the herbs just before serving.

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