The kids are on school holidays at the moment and I am enjoying a slightly more relaxed approach to daily meals, which makes a nice change. Normally I am a bit more time pressed and manic. It’s a good opportunity to try out some new recipes and in this case make one of my favourite dishes, which the kids hadn’t tried before.
Vietnamese Rice Paper Rolls are simple to make and are fresh, tasty and healthy. It’s a fantastic dish to make in summer and saves you slaving over a hot stove. Just arm yourself with the freshest ingredients and off you go. The kids can join in to help make them as well!
The rice paper is cheap and can be bought at the supermarket or an Asian Grocer. You must soak each sheet in warm water to soften it and then they are ready to be filled with whatever filling you desire.
I used shredded BBQ chicken to save cooking and added capsicum, carrot, bean sprouts, coriander and mint from my garden.
You could also use cucumber, prawns, vermicelli noodles, wombok cabbage or snow peas.
They are fantastic with a chilli dipping sauce. Although the dipping sauce in the recipe is wonderful, I didn’t follow the recipe this time, but instead just used sweet chilli sauce with a dash of oyster sauce mixed in. It does the job when you are in a hurry. The only hurry I was in was a hurry to start eating them!
Here is the recipe I based mine on. Its from the Women’s Weekly ” New Finger Food” book, which I have had for a while so probably not so new anymore. The page is splattered with sauce…a good sign of a well used recipe!
Vietnamese Rice Paper Rolls
1 tblsp peanut oil
2 chicken breast fillets
24 rice paper sheets
1 small red capsicum, sliced thinly
1 1/4 cups bean sprouts
1 cup firmly packed mint leaves
1 cup firmly packed coriander leaves
1 clove garlic, crushed
2 tblps fish sauce
1/4 cup lime juice
1/4 cup oyster sauce
1/4 cup finely grated palm sugar
2 thai red chillies, seeded and finely chopped
Heat oil in small frying pan. Cook chicken until browned all over and cooked through. Stand 10 mins, slice thinly into 24 pieces.
Place one sheet of rice paper in medium bowl of warm water until just softened, carefully lift from water. Place on board and pat dry with absorbent paper. Place filling ingredients in the middle, fold in ends of rice paper and roll up to enclose filling. Serve cold with dipping sauce.
Combine ingredients in a small saucepan. Stir over medium heat until sugar dissolves. Refrigerate until cold.