Recently we have been doing the vegetarian thing and with this week's heat wave its the perfect timing for eating lots of fresh vegetables.
I don't know about you but there are times before I try a recipe for the first time where I have doubts about the outcome because of my skill level. This was one of those times and I have to say I really surprised myself. Its a pretty versatile recipe as far as the filling goes but I think its worth sticking to the mint, coriander, lettuce, noodles and carrot and then adding whatever else you fancy, or not of coarse.. Other options could be fried tofu, mushrooms, purple cabbage, mango.. the list goes on.
They are perfect for this time of the year, light, refreshing and super healthy. Make sure you make the dip too, its the perfect mate
You will need-
- Bahn Trang which is Rice paper wrapper sheets it can be found in Asian shops and in some supermarkets in the Asian aisle
- Rice vermicelli- 2 portions worth, cooked for 3 minutes, drained and then rinsed with cold water
- Sprigs of fresh coriander
- Sprigs of fresh mint
- Lettuce leaves
- 1 carrot peeled and cut into match sticks
- Half a cucumber cut into match sticks
- A handful or so of bean sprouts- I boiled these for 2 minutes and then rinsed with cold water
Sweet chilli sauce for dipping-
- 2 tbsp light soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tbsp warm water
- 1 crushed clove of garlic
- Chilli flakes to taste
To start dip the rice paper sheets in water and then shake off the excess liquid. Place on your clean work surface (if it isn't pliable leave it to sit for a minute or so on your work surface). Start by adding a sprig of coriander, then mint on the end closest to you. Then add some lettuce, carrot, cucumber, bean sprouts and finally noodles.
Next fold over the bottom end followed by the two sides (like a burrito) and then roll tightly. Be careful not to rip the wrapper.
To make the dipping sauce, simply add all the ingredients and mix until the sugar gets incorporated.