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 |
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Directions
- 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.
- Divide the ingredients between each wrapper, placing them along the centre, leaving a 2cm space at each side.
- Fold up the bottom edge, then fold in the sides and roll firmly to enclose.
- Place on a serving platter with a bowl of the dipping sauce.
- 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.
