These rice paper rolls are fresh, healthy and a perfect light meal/side dish for warm summer days. You can customise the fillings as you please and they are great for people eating gluten-free and they are also low in fat, making them ideal for people trying to lose weight.
Ingredients - (Makes approximately 12 rolls)
- 12 rice paper rolls
- 1 large handful dried vermicelli rice noodles
- 1 avocado, cut into slices and coated with a squeeze of fresh lemon or lime to prevent bruising
- 200g cooked prawns
- 1 large handful fresh coriander, roughly chopped
- Approximately 24 fresh mint leaves
- Dipping sauce (my simple recipe for Nuoc Cham is in the methods below)
- Prepare all the ingredients - chop the herbs and avocado and juice some fresh lemon/lime over the avocado slices.
- In a large glass bowl add the dried rice noodles and pour boiling water over the top and leave for 15 minutes. Then drain the noodles.
- Wet a tea towel and lay on a clean bench.
- Soak one rice paper roll in hot water until it looses structure. Lay on the wet tea towel.
- Add a small amount of each of the fillings (don't overfull or it will be really hard to roll up!) Roll one end in, then both of the sides and then roll completely over so the ends join.
- Repeat until you have finished all the rice paper rolls.
- Keep in the fridge - best served fresh but can be kept for a couple of days.
- Serve with your chose of dipping sauce. I made a simple Nuoc Cham sauce by combining 1/4 cup water, 1 tbs fish sauce, 1 tbs fresh lime juice, 1 tsp garlic and half a tsp finely chopped red chilli.
Rice paper rolls are really fun to whip up and gluten-free, dairy free, low sugar, low saturated fat, low sodium and with the addition of some tofu/meat a good source of protein. The perfect summer recipe!