Consuming Passions - Worldwide Events Managers

Rice Paper Rolls

Serves: 6

Notes

A delightful snack or light lunch, rice paper rolls require no cooking and are splendid served cold with a dipping sauce.

Ingredients

• 100g cooked prawn flesh
• 100g cooked crab meat
• 1 cup finely shredded cos lettuce
• 1 cup chopped bean sprouts
• 6 or 7 water chestnuts, finely chopped
• 2 Tbsp Vietnamese mint or basil, finely chopped
• 2 Tbsp coriander leaves, finely chopped
• 1/2 tsp cracked black pepper
• 1/4 tsp five spice
• 2 tsp sesame oil
• 6 chives (or strips of spring onion)
• Salt to taste
• 1 cup rice vermicelli, softened in hot water
• Rice paper sheets

The dipping sauce

• 2 Tbsp hoisin sauce
• 2 tsp soya sauce
• 1 tsp sesame oil
• 1 tsp chilli sauce (or more, to taste)
• 2 Tbsp chopped peanuts

Method

Chop prawns and crab and mix with all ingredients except the rice paper and chives. Add salt to taste. Dunk a rice paper sheet in very hot water for a few seconds to soften (they shouldn’t need cooking). Drain on damp tea towel. Put a dollop of mixture on leading edge, leaving enough room to fold over mixture. Fold sides over mixture. Insert a chive, leaving the end sticking out (like a small handle). Roll up and store under damp towel until ready to use. Repeat with rice paper sheets until all mixture is used.

Mix dipping sauce ingredients. To eat, dunk rice paper roll in dipping sauce, dunk in peanuts, eat.