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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 1 |
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This is inspired by the Vietnamese restaurant I lived above last year. Brilliant light lunch in summer, or served as an appetiser or snack for a group. I change the contents every time I make it, depending on my mood and pantry contents. Read more . A gluten free dish that isn't imposingly 'missing anything', anyone will enjoy. Ingredients:
1 pk of rice paper rounds, (mine are 16cm in diameter) |
approx. 2 cups of shredded lettuce, (mixed leaves, iceberg, whatever you have at hand) |
from there, i use interchangeable fillings |
bean sprouts, cucumber, finely sliced carrot, finely sliced red capsicum, fresh mint leaves, coriander |
stir fry meat strips marinated and cooked in your favourite flavours (i like a mix of sesame oil, soy and garlic), shredded chicken, prawns, smoked salmon ect. |
vermicelli noodles are also a great thing to add bulk (can replace lettuce) |
as simple or as adventurous as you want, really. a wrap with some marinated meat and lettuce is delicious on it's own. |
soy or sweet chilli dipping sauce |
Directions:
1. Firstly, prepare your ingredients, so it's quick and easy to assemble. Keep everything finely sliced or shredded, as you need it to be reasonably pliable when rolling. Combine the lot together in a bowl, so it's evenly mixed.
2. Next, fill a shallow dish with 1-2cm of lukewarm water. Place a single rice paper sheet in the dish and submerge it, removing it the moment it's soft (this will literally take about 10 seconds). Pull it from the dish, keeping it as flat as possible and lay it out flat on your board.
3. Pile a strip of filling along the center of the paper, leaving a good amount of space at either end. Fold each end in, and firmly roll up to completely enclose the filling.
4. I will add pictures as soon as I can!
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