Vietnamese Rice Paper Rolls


Ingredients:

Rice paper (round) – 3

For Filling:

Carrot – 1

Beetroot – ½

Capsicum – ½

Spring onion – 2

Coriander leaves – 4 teaspoons 

(finely chopped)

Peanuts – a handful

Cashews – a handful

Soya sauce – 2 tablespoons

Ginger – an inch piece

Salt – a pinch

Yield: Makes 3 rolls

Method:

  1. Thinly slice carrot, beetroot, and capsicum.
  2. Finely chop spring onions and ginger.
  3. Mix together all chopped ingredients along with soy sauce and salt.
  4. Take warm water in a big bowl.
  5. Dip one rice paper in warm water and wait for 15 to 20 seconds.
  6. Drain off excess water by holding the paper with both hands in air.
  7. Keep on a clean surface.
  8. Place the filling (in a rectangular shape approx.) above 3 cms from bottom.
  9. Fold up the bottom and then fold in both the sides.
  10. Roll up and place on a plate.
  11. Repeat the same with the remaining rice papers.
  12. Serve rolls with dipping sauce.

Dipping Sauce:

Garlic – 1

Green chilli – 1

Soy sauce – 2 tablespoons

Lemon juice – from half lemon.

Sugar – 1 ½ tablespoons

Water – 60 ml

Coriander leaves – 1 teaspoon (finely chopped)

Method:

  1. Finely chop garlic and green chilli.
  2. Mix together rest of the ingredients and dipping sauce is ready.

http://www.sowpernica-samayal.com/international-recipes/vietnamese-rice-paper-rolls?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1

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