Vietnamese Cold Rolls
Ingredients 1 packet of rice paper wrappers
Filling: Choose from the ones below:
Cold cooked prawns
Cold cooked chicken
Ham or other cold cooked meat
Softened rice vermicelli
Spring onion in short lengths
Mint
Bean sprouts or other sprouts
Cucumber in thin lengths
Carrot shreds
Lettuce shreds
Sauces: Choose from the ones below:
Ketjap manis
Fish sauce
Teriyaki sauce
Hoi sin sauce
Oyster sauce
Sweet shilli sauce for chicken
Temari
Tempura dipping sauce
Method
Put a sheet of rice paper in a dish of warm water for about 30 seconds to one minute depending on thickness. The sheet should be just softened. Place the sheet of rice paper on a clean dish cloth or board. Put a small handful of filling on the wrapper and roll half way. Fold in the sides and continue rolling the wrapper until round. Set aside on a plate. Continue making rolls choosing a selection of fillings for each one. You may add some of the sauce in the with the filling or use the sauces as dipping sauces for the completed rolls.
The rolls can be made up to 2 hours before serving. Just cover in plastic wrap to prevent the rolls from drying out.
These recipes come to you compliments of Wing & Co, your one stop Asian Food shop. www.wingandco.com.au