Rice paper rolls with Vietnamese dipping sauce

Rice Paper Rolls with Vietnamese Dipping Sauce

Recipes | July 21, 2016 | By

Rice Paper Rolls with Vietnamese Dipping Sauce
Write a review
Print
Ingredients
  1. 1 baby red cabbage, finely shredded
  2. 1 baby green cabbage, finely shredded
  3. ½ red onion, finely sliced
  4. 1 cup of edamame beans
  5. 4 spring onions, julienne
  6. 3 radish, grated
  7. ½ cup sugar snap peas, thinly sliced lengthwise
  8. 1 cup mint, chopped
  9. ½ cup Thai basil (regular basil works too)
  10. 1 cup coriander
  11. ½ cup crushed peanuts
  12. 18 rice paper sheets
For the dressing
  1. ½ teaspoon freshly ground pepper
  2. Pinch of sugar
  3. 3 tablespoons soy sauce
  4. 2 small red chilies, seeded and finely sliced
  5. 3 tablespoons fresh lime juice
  6. 4 shallots, finely sliced
For the Vietnamese dipping sauce (on the side)
  1. 10 ml sesame oil
  2. 15g shallots, finely chopped
  3. 15g pickled ginger, chopped
  4. 10g fresh ginger, chopped
  5. ½ small chili, seeded, chopped
  6. 35ml rice wine vinegar
  7. 40 ml sugar syrup (100g castor sugar / 100ml water – boil till reduced to a syrup)
  8. 2-3 tablespoons soy sauce
  9. 15ml pickled ginger juice
  10. 2 limes, juiced
  11. Zest of 2 limes
Instructions
  1. To make the Asian crunchy salad, prepare all the ingredients as described.
  2. Mix together the cabbage, onions, edamame beans, radish, sugar snap peas and herbs.
  3. Stir together all the dressing ingredients and add to the cabbage mixture
  4. To begin making the rice paper rolls, fill a deep bowl with 2 parts boiling and 1 part cold water.
  5. Dip rice paper sheet in water and remove as soon as fingers touch the water. Drain excess water.
  6. Lay softened rice paper sheet on a plate, place the mix in the middle, sprinkle peanuts over mixture and fold.
  7. Place in a tray and cover with damp kitchen towel to keep moist.
  8. The rice paper rolls can be made 2 hours in advance if you wish.
  9. Prepare the dipping sauce to serve on the side.
  10. Heat the oil in a heavy pan and sweat the shallots, gingers, and chilli without colouring
  11. Add the rice wine vinegar and reduce by 1/3.
  12. Add sugar syrup and soy sauce and bring to the boil
  13. Reduce the heat and simmer for 15 minutes
  14. Remove from the heat and add pickled ginger juice and lime juice.
  15. Taste and adjust. Cool before serving on the side with the rice paper rolls.
Notes
  1. Recipe: Ginger and Lime
  2. Photo credit: House of Vizion
  3. Makes about 18 rolls
Green Monday http://greenmonday.co.za/wordpress/