- 1 packet vietnamese rice paper sheets
- 2-3 packets rice vermicelli
- 1 medium carrot (grated)
- 1 medium lebanese cucumber (julienned)
- 1 good handful mung bean sprouts
- 0.25 cup cashew nuts (or peanuts, roughly chopped)
- 150 grams firm tofu (finely diced)
- 1 tbsp fish sauce
- 1 tsp lime juice
- 0.5 tbsp sweet chilli sauce
- 1 good handful coriander (finely chopped)
- 1 good handful mint (finally chopped, Vietnamese mint is good but plain mint will do)
- Cook vermicelli according to packet instructions.
- In a large mixing bowl, combine all other ingredients (except the rice paper sheets).
- Drain and add vermicelli, mixing thoroughly with your hands.
- In a separate large mixing bowl, place enough hot water to submerge rice paper sheets.
- Soak the first rice paper sheet in hot water for about 20 seconds or until pliable (don't soak for too long, as it will split).
- Lay rice paper sheet on a clean board.
- Place about 1/10 of the mixture in a line down the centre of the sheet, slightly towards the side closest to you.
- Fold in the outer edges, and then roll tightly.
- Repeat until you run out of mixture.
These can be served with sweet chilli sauce or a combination of one part hoisin sauce, one part fresh nut butter (not peanut), 1/2 part lime juice and some chopped fresh chilli. And they can also be made with tofu, as described above, or with prawns (shrimp).
To incorporate prawns, omit tofu and lay three peeled and deveined cooked prawns over vermicelli mix before folding the rolls. Use with a dipping sauce of your choice.
Please note if you choose to serve with hoisin sauce it should only be used a little and not too often.
Thanks to drjo one of our forum members for the delicious recipe.