vietnamese rice paper rolls
Preparation time 15 minutes
125 g (4 oz) cooked peeled prawns
1/4 cucumber, cut into matchsticks
handful of coriander leaves, chopped
handful of mint, chopped
handful of Thai basil, chopped
150 g (5 oz) cold cooked rice vermicelli
1/4 iceberg lettuce, shredded
12 round rice paper sheets
lime wedges, to serve
1 tablespoon sesame seeds
2 tablespoons gluten-free sweet chilli dipping sauce
juice of 1 lime
1 tablespoon gluten-free Thai fish sauce
Heat a nonstick frying pan over a medium-low heat and dry-fry the sesame seeds for 2 minutes, stirring frequently, until golden brown and toasted. Set aside.
Mix together the prawns, cucumber, herbs, vermicelli and lettuce in a large bowl.
Soak 1 rice sheet in a bowl of warm water for 20 seconds, then drain on kitchen paper. Fill with the prawn mixture, leaving about 2.5 cm (1 inch) at the top and the bottom of the sheet. Fold over the top and bottom edges and roll up. Repeat with the remaining rice sheets and filling.
Whisk together the remaining dipping sauce ingredients and toasted sesame seeds in a serving dish and serve with the rolls and lime wedges.
For crab rolls, omit the prawns and cucumber and replace with 200 g (7 oz) fresh white crab meat and 4 finely sliced spring onions. Continue as for Vietnamese rice paper rolls. Calories per roll with sauce 67
|vietnamese rice paper rolls|