Fresh Vegetarian Rice-Paper Rolls

Name: Fresh Vegetarian Rice-Paper Rolls
Yield: Makes eight
Cuisine: Vietnamese
Ingredients: 1 cup fresh beansprouts; ½ cup mint leaves; 1 tablespoon roasted peanuts, ground; 1 large continental cucumber, peeled and shredded; 50 g thin vermicelli rice noodles; 2 large carrots, shredded; 1 tablespoon sesame oil; red oak lettuce and cos lettuce, washed and dried; 4 tablespoons hoisin sauce; ½ teaspoon ground peanuts; 8 x 26 cm rice-paper rounds; 8 Chinese chives; ½ cup coriander leaves; 8 tablespoons Nuoc Cham; 1 small carrot, peeled and shredded; 1 cucumber, peeled, seeded and shredded; red oak lettuce and cos lettuce, washed and dried

Preparation info

Makes
eight

Difficulty
Easy

Appears in

Rockpool

By Neil Perry

Published 1998

About

These rolls can be made a little way in advance, but not too long as they dry out very easily and harden.

Ingredients

50 g thin vermicelli rice noodles
2 large carrots, shredded
1 tablespoon

Asia
Vietnam
Fish course
Sandwich
Pescatarian
Southeast Asia

Method

Soak the vermicelli in warm water until soft. Place the shredded carrots in ice-water for half an hour.

In a bowl mix the vermicelli, peanuts, carrots, cucumber, beansprouts, mint, coriander leaves and dress with the nuoc cham sauce.

Make sure you have a tea-towel in front of you and a basin of tepid water beside you to moisten the rice-papers. Work with one or two sheets at a t