These Vietnamese rice paper rolls with two dipping sauces are the perfect light, healthy, Asian-styled starter to accommodate all your guests’ needs!
SERVES 12 // COOK TIME 45 minutes
INGREDIENTS
For the Thai chilli dipping sauce
1 ½ tbsp brown sugar
2 limes, juiced
2 tsp fish sauce
1 ½ tbsp soy sauce
1 red chilli, thinly sliced
For the peanut dipping sauce
1½ tbsp smooth peanut butter
⅓ cup coconut cream
1 lime, juiced
1 garlic clove, grated
½ tsp chilli flakes
For the rice paper rolls
12 rice paper wrappers
¼ cup mint, leaves picked
¼ cup coriander, leaves picked
24 baby prawns, pan fried
1 carrot, cut into thin matchsticks
¼ cucumber, cut into thin matchsticks
½ cup cooked vermicelli noodles
½ cup peanuts, chopped
2 limes, sliced to serve
METHOD
For the Thai chilli dipping sauce
1. Whisk all the ingredients together in a bowl.
For the peanut dipping sauce
1. Mix the peanut butter with the coconut cream and lime juice. Stir in the garlic and chilli flakes.
For the rice paper rolls
1. Lay out all the prepared ingredients around a clean chopping board.
2. To assemble, place a sheet of rice paper in a bowl of cold water and allow to soften. Remove it from the water and place on the board.
3. Arrange a line of fresh herbs in the middle of the wrapper and top with 2 small prawns, followed by a few matchsticks of carrot and cucumber, some vermicelli noodles and a sprinkling of peanuts.
4. Fold the bottom and top of the wrapper up and over the ingredients then fold the sides of the wrapper inwards over the ingredients. Roll it up to seal everything inside.
5. Serve immediately alongside the two dipping sauces and a squeeze of lime juice.
Top tip: Leftover coconut cream can be blended with mango and granadilla pulp and frozen for tasty coconut ice pops, or freeze the leftover coconut cream in an ice cube tray to add to smoothies.
For a very similar dish! Eat yourself happy with these smoked salmon rice-paper rolls with dipping sauce! Filled with omega fatty acids and nutritious goods, you’re getting all you need
