Vietnamese rice paper rolls
Ingredient: (to make 10 rolls)
- 10 x 16cm to 20cm round vietnamese rice paper
- 1 Carrot, peeled and shredded
- 1/2 Cucumber, shredded
- 100g fresh bean sprouts, washed
- 100g of firm tofu, fried with a little bit of oil, cut into stripes size
- 1 Egg, scrambled and cut into stripes
- Few sprigs of coriander or parsley
For the special dipping sauce:
- 1 clove of garlic, finely chopped (I haven’t put in)
- 1 tsp brown sugar
- 2 tsp Thai fish sauce or light soy sauce
- 2 tsp lime juice
- 1 tsp rice vinegar
- 1 tsp fresh red chilli, finely chopped
- Get all your ingredients prepared and to hand, with a large shallow dish of warm water and a clean, wet tea towel. Submerge a rice paper in the water for 1 minute ( 30 seconds for extra-thin papers) to soften. Remove and lay on the towel. Arrange the centre with some herbs, carrot, cucumber, bean sprouts, egg and tofu . Don’t put too much on, or it will be too fat to roll.
- Fold the edge of the paper closest to you over the filling, fold in the sides, then roll up tightly to make a neat parcel. Set aside on a serving plate and repeat with the remaining papers. Cover with a damp tea towel while you make the dipping sauce.
- Mix all the dipping sauce ingredients together in a bowl. Then ready to serve the rice paper roll and dip down into the sauce and enjoy it.
- It is a really low fat, low cal, low carbs light meal, so don’t worry about to calculate all the calories and even not a single guiltiness.
- And the fun thing is : you can mix any vegetables for filling. But I forgot to put the chopped, roasted peanuts in.