Tuesday, 1 April 2008

Rice Paper Rolls

Flush with success with being (just) dextrous enough to make the potsticker dumplings, I decided to try my hand at making rice paper rolls. I love spring rolls, but dislike deep-frying. My flat has possibly the most sensitive smoke alarm in all of the land; anything fried or grilled sets it off. In fact, sometimes even the oven sets it off it you open the door for more than a peek inside, so deep-frying is no friend of mine.

I had a quick google around for a general idea of how to make them and what kind of sauce to serve them with. Carrots, peppers, a behemoth bunch of coriander and spring onions dominated my otherwise bare vegetable drawer.

Rice Paper Rolls with Peanut Dipping Sauce

Makes 10 - 12 rolls

Packet of rice paper sheets (I got a Vietnamese brand from Chinatown)


1 carrot, cut into matchsticks

1/2 red and 1/2 yellow pepper, cut into matchsticks

2 spring onions, shredded

1/2 bunch rice vermicelli, soaked in boiling water and drained

Small handful of coriander, chopped finely

A few whole mint leaves

For the dipping sauce, mix together 3 tbsp hoi sin sauce, 1 tbsp peanut butter and a squeeze of lime juice. I used chunky peanut butter but I think either smooth or chunky would be fine.

Dip a dried rice paper sheet in a bowl of hot water. Leave for 30 secs, then remove and place on a clean tea towel and pat dry. Place the mint leaf in the upper part of the sheet, and some of the filling at the bottom half. Fold over the filling from the bottom, then fold the sides over, and then carry on rolling. Lay on a plate seam side down. The mint leaf should show through the rice paper quite clearly.

These were quite time consuming to make (so perhaps better for a weekend... or get a helper), and for some reason I steadily got worse at the rolling as time went on. I think I became impatient with hunger. The wait was worth it though; the rolls were crunchy, fresh, and reminiscent of summer. The singular mint leaf in each roll provided just the right amount of tingle without being overpowering.


Unknown said...

I love rice paper rolls! A tip I got from Random Kitty was to buy those preshredded bags of stir fry from the chilled counter in the supermarket. That way you don't have to do the chopping. I tried it last time with a cheap Sainsbury's one (I think it was about 79p) and it really was a timesaver.

Anonymous said...

they look lush Liz
I may have a go this weekend

Pixie said...

First, welcome to food blogging. This is high on the list of dishes to make next. You can't get enough spring rolls imo!

Anonymous said...

This looks like something I need to learn to make - a perfect vegetable encloser!
Thanks for starting your blog.