Non-Traditional Rice Paper Rolls (GF)
Rice Paper Rolls (6)
These rice paper rolls are a non-traditional take on Vietnamese Spring Rolls. They are a delicious and healthy meal great for entertaining or just a wonderful light lunch option. You can serve them with a Vietnamese dipping sauce, sweet chilli sauce or soy sauce. However, they are also wonderful just by themselves. Feel free to try out different ingredients too!
- Vietnamese Rice Paper
- 1 Ripe Avocado
- 1/2 capsicum
- 1 carrot
- 1 tomato
- 1/4 iceberg or romain lettuce
- 1 tsp mint jelly
- 1 tsp sweet chili sauce
- 1/4 red onion
- 30grams soft goats cheese
- 12 x cooked prawns/150grams cooked or smoked salmon/any deli meat or tuna you may want
- Shred, grate, dice or finely slice all of the vegetable and meat ingredients (except prawns if you choose this option).
- Add all vegetables and meat into a big bowl and add the mint jelly, goats cheese and sweet chili sauce.
- Mix to combine all ingredients together.
- Fill a cup or mug with at least 100ml of lukewarm water.
- Using paper towel or similar, dampen a clean flat surface for you to folder you rolls on.
- Take a piece of rice paper. Dip your fingers into the cup of water and cover one side of the rice paper so that it is evenly and thinly covered in water. You do not want the paper to be too wet!
- Turn over the rice paper and do the same to the reverse.
- Spoon the mixed ingredients onto the rice paper into the second quarter of the paper (imaging that the rice paper is divided in lengths 4 ways across – diagram below) but making sure not to use the top or bottom 1/5th of the paper.
- Even out the mixture with the back of your spoon on the paper so that it is in a nice straight line and not too wide across the paper.
- By this time the paper should have become malleable due to the water; once this occurs you should the first quarter of the paper over the top of the filling mixture. Then fold the top and bottom 1/5ths of the paper towards the centre of the paper (try to keep your folds as straight as possible).
- Then tightly roll the filling-full part of the paper over until it reaches the fourth quarter and your roll is complete!
- Repeat for remaining 5 rolls.
The key to a good rice paper roll is that the paper is not too wet and not too dry. As your filling will already be quite damp, you do not want the paper to become to damp and fall apart. It is better to have to add a little water in later than to saturate it to begin with.
Rice paper rolls are best served fresh, they do not keep well in the fridge and are prone to becoming soggy and falling apart.