Calla Lily Recipes 食谱篇 - 越南紙飯卷 (VIETNAMESE RICE PAPER ROLLS)

越南紙飯卷 (VIETNAMESE RICE PAPER ROLLS)

Ingredients :-

12 medium prawns, boiled in hot water for 20 mins, then set aside

100g glass noodles

1 teaspoon fish sauce

1 teaspoon grated palm sugar or gula Melaka (use brown sugar if unavailable)

2 teaspoons lime juice

12 x 22 cm round rice paper wrapper (available at supermarkets)

1½ cups finely shredded iceberg lettuce

1 small carrot, cut into thin strips

12 sprigs of fresh mint

12 sprigs of fresh coriander

¼ bunch of fresh garlic chives, cut into 12cm lengths

SWEET CHILLI DIPPING SAUCE

2 fresh red chillies, sliced thinly

3 cloves garlic, quartered

½ cup white vinegar

½ cup lightly packed grated palm sugar or brown sugar

½ teaspoon salt

1. To prepare the sauce, place all the ingredients in a small pan. Stir over medium fire, without boiling, until sugar is dissolved. Bring to a boil then lower fire. Simmer, uncovered, for about 10 mins or until mixture is reduced to ½ cup. Set aside to cool.

2. Shell and devein the prawns. Slice prawns in half lengthwise.

3. Place glass noodles in a heatproof bowl and cover with boiling water. Let stand for 5 mins or until tender; drain. Using kitchen scissors, cut noodles into shorter lengths. Combine noodles with fish sauce, palm sugar and lime juice.

4. To assemble rolls, place 1 sheet of rice paper in a bowl of warm water until just soft. Lift sheet from water carefully; place on a board covered with a clean tea towel. Fold the rice paper down by 4cm to create a flat edge.

5. Place two prawn halves, cut side up, on rice paper with tail slightly overlapping the folded edge. Place about 2 level tablespoons of the noodle mixture vertically down centre of rice paper. Top with about 1 tablespoon lettuce and carrot. Place herbs over vegetables, with some leaves slightly overlapping the folded edge.

6. Fold bottom of wrapper over the filling; roll rice paper firmly to envelop the filling. Repeat with remaining rice paper sheets and filling. Cover with a slightly dampened cloth while preparing the remaining rolls. Serve rice paper rolls with sweet chilli dipping sauce.

TIP : For a vegetarian option, substitute soy sauce for the fish sauce and add thin strips of seasoned or marinated tofu to the rice paper rolls. You will need about 100g tofu to make 12 rolls.