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