Vietnamese rice paper rolls with mint, fish sauce and basil

Babiche Martens

Rice paper rolls are simple to make and look so attractive. Prepare the vegetables and herbs, have a couple of dishes of sauces at the ready then quickly soak the papers until just soft, lie on a kitchen surface, let dry for a moment, fill, fold over and wrap.

Ingredients

1 cup	Lettuce, finely sliced
8	Rice paper rounds
1	Carrot, finely sliced
½ cup	Daikon, peeled and finely sliced
½ cup	Spring onions, finely sliced
1	Red capsicum, finely sliced
16	Prawns, cooked and peeled
½ cup	Mung bean sprouts
¼ cup	Fresh coriander
¼ cup	Roasted peanuts, chopped

Dipping sauce

2 Tbsp	Lime juice
2 Tbsp	Fish sauce
¼ cup	Water
2 Tbsp	Palm sugar, grated or crushed
1	Chilli, sliced
2 Tbsp	Mint leaves, sliced
2 Tbsp	Thai basil leaves, or lemon basil leaves, sliced

Directions

1. Prepare a large bowl of warm water. Dip each rice pper wrapper into the water and as soon as each begins to soften, remove and lay separately on a flat surface.
2. Divide the ingredients between each wrapper, placing them along the centre, leaving a 2cm space at each side.
3. Fold up the bottom edge, then fold in the sides and roll firmly to enclose.
4. Place on a serving platter with a bowl of the dipping sauce.
5. To make the sauce, place the fish sauce, lime juice, water, sugar and chilli into a small saucepan and bring to a simmer. Stir until the sugar has dissolved then let cool. Add the herbs just before serving.