Sorry for the hiatus – it’s been a crazy time at both work and play, I realise I still haven’t written any posts on our UK/Spain trip or had the time to even read my favourite foodie blogs (you know who you are). Things are thankfully winding down as the year draws to a close so I really need to dedicate some time to catch up.
A quick post on a GENIUS idea for making Vietnamese rice rolls. I love these – the herbs keep the rolls so light and add a fresh punch of flavour to each bite.
The genius idea is from Gordon Ramsay. I’ve made these rolls before and meticulously had plates and bowls lined up so that I could individually add each ingredient before rolling them up. It a fiddly affair and always ended up taking a really long time and making a mess, which meant that I made them less than I would have liked to.
Ramsay’s tip was to make a huge bowl of noodle salad with all the ingredients, so it’s just a matter of taking a small handful of the noodle salad, placing that in the rice roll and rolling it up. Simple. Why hadn’t I thought or realised this before ??
This recipe is very adaptable – add more or less of anything to your taste.
Ingredients makes about 12 rolls
- 12 round rice paper sheets
- 50g dried rice vermicelli noodles, soaked in hot water until soft, then drained
- 50g raw prawns, cooked in a small amount of water – reserve the cooking liquid
- large red chilli, seeds removed, finely sliced
- large handful shredded iceberg lettuce
- large handful coriander leaves, chopped
- handful mint leaves, chopped
- handful of basil leaves (Thai basil if you can find it) chopped
- 1 – 2 tbls fish sauce
- splash sesame oil
- juice of small lime
- 100g bean sprouts
For the sauce:
- 4 tbls hoisin sauce
- few teaspoons of the reserved cooking liquid from the prawns
- 1/2 small red chilli, seeds removed, finely sliced
- 1 tsp peanuts, lightly toasted and crushed
- Mix the noodles, prawns, lettuce, chilli and herbs together
- Mix the fish sauce, sesame oil and lime juice and dress the noodle salad
- Dip the round rice paper sheets in a bowl of hot water for a few seconds until you feel it soften
- Add a small handful of the noodle salad along with some bean sprouts lengthwise and roll – the rice paper will continue to soften and become “sticky” which makes it easier
- Set aside on a plate – don’t keep them too close together or you run the risk of the rice paper sticking to each other and tearing
For the dipping sauce:
- Mix the hoisin, prawn cooking liquid and chilli together, top with the crushed peanuts