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    Default Rice paper rolls

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    Rice paper rounds 16

    Rice vermicelli 50 grams

    Carrots, cut into thin strips 2 medium

    Cucumbers, cut into thin strips 2 medium

    Spring onion greens, sliced thinly 2 stalks

    Sea salt to taste

    Sugar 1 teaspoon

    Spring onions, sliced thinly 6

    Fresh red chilli, chopped 1

    Dipping sauce

    Castor sugar (caster sugar) 2 tablespoons

    Salt to taste

    Vinegar 2 tablespoons

    Garlic, minced 3 cloves

    Soy sauce 1 teaspoon

    Fresh red chilli, diagonally sliced 1

    Fresh coriander leaves, chopped 2 tablespoons

    Heat water in a pan. Take rice noodles in a bowl and break them into smaller pieces. Pour the hot water over them and soak for five minutes. Drain and set aside. Dip the rice paper in warm water and take them out immediately and spread over dampened work top. Take carrot in a bowl. Add cucumber, rice noodles, spring onion greens, sea salt, sugar, spring onions and fresh red chillies and mix well. Place this stuffing on one side of the rice paper and roll. Arrange the rolls on a serving plate. For the dipping sauce take sugar in a bowl. Add salt, vinegar, garlic, half cup of water, soy sauce, fresh red chilli and coriander leaves. Mix and chill in the refrigerator for fifteen to twenty minutes. Cut each roll into tree pieces diagonally and chill. Serve with the dipping sauce.



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