Recipe by: Siti Wilden

Source: Siti Wilden

Serves as many as per the quantities of filling you make, dipping sauce enough for 12-16

Ingredients (Rice Paper Wraps)

  • Rice paper wraps
  • Soaked rice vermicelli
  • Boiled or poached prawns or chicken

Suggested Vegetables (or can be substituted according to preference)

  • Shredded cucumber
  • Shredded celery
  • Shredded carrot
  • Finely sliced capsicum
  • Mint and coriander
  • Chives
  • Roasted peanut/almonds, coarsely chopped

Ingredients (Nuoc Cham Dipping Sauce)

  • 1 Tbsp fish sauce
  • 2 Tbsp lime juice
  • 2 Tbsp water
  • 1 clove garlic, finely chopped
  • 1 hot red chilli, finely chopped
  • Coriander leaves, roots cleaned and mashed, leaves chopped
  • 1/2 tsp caster sugar

Ingredients (Rice Paper Wraps)

  • To make the rolls, pour hot water into a shallow, wide bowl. Slide the rice paper wraps into the water one at a time, leaving them in there for a minute or two until they’re soft.

Ingredients (Rice Paper Wraps – continued)

  • Take a soft wrap and lay it on your plate. Put down a couple of leaves, then top with other ingredients, in a sausage shape in the lower half of the wrap, leaving the edges clear. Fold one edge over, then the sides, and then roll up the wrap nice and tightly.
  • Serve the rolls with a dipping sauce – you can use peanut sauce, sweet chilli, or one like Nuoc Cham dipping sauce (per below).

Instructions (Nuoc Cham Dipping Sauce)

  • Combine all Dipping Sauce ingredients in a bowl and mix well.
  • Let stand for a minimum of 30 minutes, but ideally a few hours.

Download PDF here. There are more photos in the PDF here than in the blog post itself. Vietnamese Rice Paper Wraps with Nuoc Cham Dipping Sauce

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