Vietnamese rice paper rolls
Ingredients
- 125 g cooked peeled prawns
- ¼ cucumber cut into matchsticks
- handful of coriander leaves chopped
- handful of mint chopped
- handful of Thai basil chopped
- 150 g cold cooked rice vermicelli
- ¼ iceberg lettuce shredded
- 12 round rice paper sheets
- lime wedges to serve
Dipping sauce
- 1 tablespoon sesame seeds
- 2 tablespoons gluten-free sweet chilli dipping sauce
- juice of 1 lime
- 1 tablespoon gluten-free Thai fish sauce
Instructions
- 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.
Notes / Tips / Wine Advice:
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.Nutritional Information
Calories: 57 kcal
