Fresh Rice Paper Rolls
SERVES: 2 (MAKES 6)
PREPARATION: 15 MINUTES, COOKING: NONE
1/4 cup (50 g) rice vermicelli noodles
1 red pepper
1 cucumber, seeds removed
10 snow peas
6 round rice paper wrappers
6 fresh mint or basil leaves
6 cilantro leaves
1 tablespoon (15 ml) hoisin sauce
2 teaspoons (10 ml) low-sodium soy sauce
drop of sesame oil
1 teaspoon (5 ml) crushed nuts
1 Put the noodles in a heatproof bowl. Cover with boiling water and soak for 6–8 minutes, or until softened. Drain, then cut into shorter lengths.
2 Meanwhile, slice the vegetables into long, thin strips. To make the dipping sauce, combine the ingredients in a small bowl.
3 Working with one sheet at a time, place a rice paper wrapper in a bowl of warm water for about 30 seconds, or until softened. Place on a clean board and pat dry with a paper towel.
4 Arrange some of the noodles, vegetables and herbs in the center of the rice paper wrapper. Fold one side of the wrapper over to partially cover the filling, fold in the two sides, then continue rolling to form a cigar shape, enclosing the filling. Repeat with the remaining wrappers and filling ingredients. Serve with the dipping sauce.
|Fresh Rice Paper Rolls|