Denise says:

My Vietnamese rice paper wraps are packed with bright ingredients, fresh herbs and served with a delicious sweet chilli soy dipping sauce. Using tasty salad ingredients, they are a healthy canape, starter or side dish. You can serve fully assembled, or leave the filling ingredients in the centre of the table and everyone can make their own!
  • Preparation Time: 10 minutes
  • Cooking  Time: 5 minutes
  • Serves: 4 people

Ingredients:

  • For the filling
  • 50g rice vermicelli noodles
  • 2 small pak choi – sliced into strips
  • ½ cucumber – sliced in half horizontally, seeds removed, cut into strips
  • 1 red pepper – deseeded and cut into strips
  • 5g fresh mint – finely chopped
  • 5g fresh basil – finely chopped
  • 12 Rice Paper Wraps
  • Sweet chilli soy dipping sauce
  • 50g soy sauce
  • 25ml water
  • 45ml lime juice
  • 30g muscovado / brown sugar
  • 1 chilli – deseeded and finely chopped
  • 1 clove garlic – finely sliced
  • 5g coriander

Method

  1. Place vermicelli noodles in a bowl and cover with warm water for 2 minutes, then drain (or follow packet instructions).
  2. For the sauce, combine all the ingredients together – if you do this in advance, it will get hotter – or add the chilli just before serving.
  3. Prepare all the filling ingredients and place in separate bowls ready to use.
  4. Plunge the rice paper into water for 2 seconds and then place it with the dimples facing downwards. Dry carefully with kitchen roll.
  5. Place a small bundle of vermicelli noodles at the bottom third of the rice paper. Layer on top with the pak choi, cucumber, red pepper, mint and basil. Gently fold over once, tuck in the edges and continue rolling until the seam is sealed.
Serve immediately with the sweet chilli soy sauce.
Tagged in: Basil, chilli, cucumber, fresh coriander, Garlic, pak choy, Picnic, Red Pepper, Rice paper wraps, Rice Vermicelli, snack, soy sauce, Starter, Vietnamese