Rice Paper Rolls
Ingredients
- 50 g Mr Chen’s vermicelli noodles
- 1 iceberg lettuce
- 15-20 mint leaves
- 15 small cooked prawns (or your choice of protein, eg tofu, chicken, pork etc)
- 1/2 Carrot, julienned
- 7-14 rice paper sheets
Sauce:
- 2 tbsp Mr Chen’s hoisin sauce
- 1 tbsp peanut butter
- 1/3 cup of milk
- 1 tbsp Mr Chen’s rice vinegar
- 1/2 tsp sambal oelek
- Handful of roasted peanuts, garnish
Suitable Products
Method
1
Soak the vermicelli noodles in just boiled water to soften, then rinse them in cold water to stop the cooking process. Drain well, then chop them into short lengths to make it easy to add to your rolls.
2
Pour boiling water into a shallow dish that is wide enough to take your dried rice paper. Working with one sheet of rice paper at a time, dip into the hot water for a few minutes to soften, then transfer to a plate covered with a damp tea towel.
3
Working with one sheet at a time, place some of each of the fillings in the centre of the rice paper, ensuring it is kept 10 cm from each end. Do not overfill or you could risk the rice paper splitting.
4
Bring the two ends of the rice paper over the filling, then roll up the sides to create a tight parcel. Repeat with remaining rice paper sheets.
Ingredients
- 50 g Mr Chen’s vermicelli noodles
- 1 iceberg lettuce
- 15-20 mint leaves
- 15 small cooked prawns (or your choice of protein, eg tofu, chicken, pork etc)
- 1/2 Carrot, julienned
- 7-14 rice paper sheets
Sauce:
- 2 tbsp Mr Chen’s hoisin sauce
- 1 tbsp peanut butter
- 1/3 cup of milk
- 1 tbsp Mr Chen’s rice vinegar
- 1/2 tsp sambal oelek
- Handful of roasted peanuts, garnish
Suitable Products
Method
1
Soak the vermicelli noodles in just boiled water to soften, then rinse them in cold water to stop the cooking process. Drain well, then chop them into short lengths to make it easy to add to your rolls.
2
Pour boiling water into a shallow dish that is wide enough to take your dried rice paper. Working with one sheet of rice paper at a time, dip into the hot water for a few minutes to soften, then transfer to a plate covered with a damp tea towel.
3
Working with one sheet at a time, place some of each of the fillings in the centre of the rice paper, ensuring it is kept 10 cm from each end. Do not overfill or you could risk the rice paper splitting.
4
Bring the two ends of the rice paper over the filling, then roll up the sides to create a tight parcel. Repeat with remaining rice paper sheets.
