VIETNAMESE-STYLE RICE PAPER ROLLS

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Vietnamese-style Rice Paper Rolls image

Great little appetizer or finger food. Really tasty. Main reason I'm posting this delicious recipe is to thank Char for being such a sunshine.

Provided by KitchenManiac

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

1 small cucumber, peeled and julienned
1 small carrot, peel and julienned
1/4 cup mint leaf
3 tablespoons pickled ginger, finely sliced (optional)
40 g baby dou miao or 40 g snow pea sprouts
1 bunch chives, cut in 9 cm lengths
10 g enoki mushrooms (the Japanese golden mushroom)
rice paper sheet (8cm X 22cm)
3 tablespoons freshly squeezed lime juice
3 tablespoons Thai fish sauce
1 clove garlic, crushed
2 small red chilies, finely sliced
1 tablespoon brown sugar or 1 tablespoon palm sugar

Steps:

  • Soften rice paper sheets by soaking in warm water.
  • When soft and pliable, remove and place on a clean cotton cloth.
  • Lay a small amount of the filling along the centre top of the rice paper.
  • Fold one side in towards the centre, then fold the bottom up towards the top.
  • Roll the wrap over towards the remaining side to make a neat roll.
  • Repeat the process until the rice paper and filling are used up.
  • Combine all dipping sauce ingredients into a bowl.
  • Serve with rice paper rolls.

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