Rice paper rolls make a great lunch, snack or party food for adults and kids alike. Quick and easy to make, they’re a fun one to do as a family. Affordable, filling and tasty, there’s a lot to love about this traditional Vietnamese street food.
This recipe is from The Australian Women’s Weekly Barbie Cookbook and was road-tested in The Weekly’s Test Kitchen.
Rice paper rolls
PREP TIME: 30 minutes
MAKES 24
Ingredients
1 large carrot (180g), grated coarsely
2 trimmed celery stalks (200g), chopped finely
150g wombok, shredded finely
2 teaspoons fish sauce
2 teaspoons brown sugar
1 tablespoon lemon juice
24 x 17cm square rice paper sheets
24 fresh mint leaves
sweet chilli sauce, for serving
Method
Combine carrot, celery, wombok, sauce, sugar and juice in a medium bowl.
Place 1 rice paper sheet in a medium bowl of warm water for 30 seconds until just softened. Lift the sheet carefully from the water and place it on a board covered with a clean tea towel. Place 1 level tablespoon of the vegetable mixture in the centre of the sheet, then top with 1 mint leaf. Roll rice paper to enclose filling, folding in the sides after the first complete turn of the roll.
Repeat with the remaining rice paper sheets, vegetable mixture and mint leaves.
Serve rice paper rolls with sweet chilli sauce for dipping.
Anna’s tip: Rolls can be made three hours ahead. Cover them with a slightly damp cloth, then wrap them in plastic wrap and place them in the fridge.
