There's no real recipe to making rice paper rolls but there are a few little tips that can mean the difference between a memorable healthy bite to eat and a soggy mess. Here is your step-by-step guide to rice paper roll perfection!
Step 1: Boil the kettle. Place rice noodles in a bowl and cover with boiling water. Leave to stand for 8-10 minutes until soft (break apart with a fork). Drain and stand aside.
Step 2: Prepare your filling. The possibilities are endless here. Julienne (finely sliced 'sticks') carrot, cucumber, capsicum. You can add lettuce if you like and fresh herbs such as Vietnamese mint and or coriander mean the difference between tasty and bland. Choose your protein and cook it to your liking - fish, prawns, chicken, tofu, tempeh. For this batch I used chicken, I dusted it lightly in flour, salt and pepper and pan fried it. A winner! Avocado is a favorite addition at our place.
Step 4: (see below) A quick dip this is one of the keys to success. Don't be fooled into thinking you need to soak the paper until it is soggy. Just dip it through the water, ensuring it is completely wet to the edges but don't leave it sitting in the water.
For a quick dipping sauce I mix a few big spoons of peanut butter and sweet chilli sauce together and thin it out with some water. Again you can be as imaginative as you like when it comes to making a dipping sauce. For two recipes - hoisin and peanut dipping sauce, or Vietnamese dipping sauce, check out One Handed Cooks.
These are best eaten close to the time you make them but if you are making them ahead of time store them in the fridge and cover with a damp cloth to keep them fresh. They are great for an afterschool snack.