Serves 10 finger food size portions
This is a version of Veitnameses rice paper rolls that are vegan (if you omit the fish sauce), and full of flavour, incredibly low fat, economical and ready for you to make your own by including ingredients you love.
– 10 rice paper sheets, I have found Rose brand the best, easily identified by the rose on the pack
– Fine julienne of carrot, red capsicum, snow pea and celeriac cut into 10 cm lengths
– 1 cup bean shoots, make sure they are fresh and unblemished
– 10 leaves of Thai basil
– Bunch of chives cut to length of the spring roll
– 20 leaves of Vietnamese mint
– 10 sprigs of coriander
– Julienne of spring onion
Notes: Dip a sheet of rice paper into warm water until softened and lay on a flat board. Toss all ‘salad’ ingredients in a bowl and dress with a little dipping sauce(only if you are going to serve them right away, if they are made ahead of time do not dress your herbs and julienne of veg as they will go limp and soggy).
Lay a small amount (one tenth)on one end of your rice paper roll allowing about 3 cm on each side to fold over. Roll up rice paper as you were wrapping a spring roll. Fold over sides and then fold over the end continuing rolling until you reach the end.
Serve with dipping sauce.
Dipping sauce
– 3 tbsp sugar, try palm sugar for a more authentic taste, it comes in a solid block and is simply grated
– 2 tbsp water
– 2 tbsp fish sauce [nampla or nuoc mam] make sure it is fresh, even kept in the fridge it can go off within a month of two. Optional for real vegetarians, replace with 1 tsp sea salt.
– 2 finely sliced chilies
– 1 clove finely grated garlic
– 1 tbsp rice wine vinegar
– 2 tbsp lime juice
Notes: Dissolve sugar into water and mix in the rest of ingredients until well combined.
