Rice Paper Rolls
|
 |
| |
|
|
|
|
| SOURCE |
|
|
|
HEART FOUNDATION COOKBOOK |
| |
|
|
|
|
|
INGREDIENTS
| 1 |
|
small carrot, finely shredded
|
| 60 |
|
g fried rice noodles
|
| 1 |
|
lebanese cucumber, peeled and seeded, cut into thin strips
|
| 16 |
|
mint leaves
|
| 3 |
|
green onions, chopped (green part only)
|
| 8 |
|
coriander sprigs
|
| 1 |
|
tablespoon raw peanuts, chopped
|
| 8 |
|
rice paper wrappers
|
| |
|
tofu, cut into thin slices (optional)
|
| |
|
[Dipping Sauce]
|
| 1 |
|
tablespoon sugar
|
| 1 |
|
tablespoon vegan fish sauce
|
| 1 |
|
tablespoon lime juice
|
| 2 |
|
red chillies, finely chopped
|
| 1 |
|
tablespoon water |
|
INSTRUCTIONS
| 1. |
|
Make the dipping sauce first: combine the sugar, garlic, fish sauce, lime juice, chilli and water in a bowl. Stir until sugar has dissolved. Set aside for 30 mins.
|
| 2. |
|
Place rice noodles in a bowl, cover with boiling water and stand for 5 minutes, or until soft. Drain and rinse until cool, then chop coarsely.
|
| 3. |
|
Place all filling ingredients in separate bowls. Dip the rice paper wrappers, one by one, into a large bowl of hot water, then transfer onto a tea towel.
|
| 4. |
|
Spread the ingredients on the bottom third of the wrapper. Roll up, carefully folding in the sides.
|
| 5. |
|
Slice diagonally in half to serve if desired.
|
|
|