These rice paper rolls, also known as Vietnamese spring rolls are a staple of Vietnamese cuisine. A much healthier alternative to deep-fried spring rolls they are a perfect option for gluten free meals. Making them at home is such a great opportunity for creativity and family bonding. Keep all the prepared ingredients on the bench top and let everyone make their own. You can use all sorts of vegetables with this. Any of the following work really well – watercress, baby spinach, celery, bean sprouts and blanched green beans. Shredded green mango is just divine in rice par rolls, if you can conveniently find them anywhere, generally available in Chinese grocery shops or farmers markets.
- 1 avocado peeled and sliced
- 1 cucumber, cut into thin strips
- 1 small red capsicum, thinly sliced
- 1 medium carrot, julienne
- 1/3 cup fresh mint leaves
- 1/2 cup fresh coriander leaves
- 1 lime, juiced
- 6 x 22cm rice paper rounds
- ¼ cup soy sauce (reduced salt)
- ½ cup plum sauce
- 2 tbsp. Chinese sherry or cooking wine
- 1 tbsp brown sugar
- 1 tsp. crushed or grated ginger
- 1 tbsp sesame seeds
- 1 tbsp lime juice
- Dip a rice paper sheet in lukewarm water for 10 seconds, then place the sheet on a wet tea towel.
- Divide each shredded vegetable into 6 parts.
- Place a mint leaf with shiny side down in the middle of rice paper and neatly top with one portion of each vegetable.
- Fold in the two sides of the rice paper sheet such that the edges overlap each other by half an inch.
- Arrange a coriander sprig and another mint leaf on the top to garnish.
- Roll up the sheet firmly and neatly to enclose the vegetables.
- Repeat with remaining 5 sheets of rice-paper and the filling. Serve with sesame and soy dipping sauce.
- Place all ingredients in a bowl, stir well and set aside.