Rice Paper Rolls

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Cook with Lisa

Prep time: 1 hr

Cook time: 5 mins

Rice paper rolls are a healthy variation of deep-fried spring rolls. This dish is popular around the world - the skin of the rolls is almost transparent, giving you a good view of all the colours of the vegetables and other ingredients that are in the dish.

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Ingredients Method

Ingredients

½ cucumber , deseeded and cut into thin strips
1 carrot , peeled and cut into thin strips
½ iceberg lettuce , shredded
80g dried vermicelli rice noodles
15g coriander leaves
2 tbsp rice vinegar
1 tsp sesame oil
2 tsp soy sauce
4 tsp sugar
1 tsp fish sauce
14 rice paper roll sheets
3 eggs , made into an omelette, cut into thin strips
1 tsp butter

Method

Step 1

Beat the eggs in a medium size bowl season with salt & white pepper, heat a non-stick frying pan over a high heat, add the butter then reduce the heat, add the beaten egg to make an omelette (try your best to ensure that you do not brown the omelette too much), then set aside on a plate to cool.

Step 2

Soak the rice noodles in boiling water for 5 minutes, drain under cold water to cool down.

Step 3

To season the rice noodles combine in a small mixing bowl the rice vinegar, sesame oil, soy sauce sugar and fish sauce then pour over the cooled noodles.

Step 4

Prep all your vegetables, so that you have everything to hand when rolling.

Step 5

To prepare the sheets for rolling you will need a large bowl of hot water, one at a time soak the sheets in the hot water for 15-30 seconds or until softened, remove the sheet from the water lay the wrappers on a clean work surface or board and cover with a damp tea towel (For the best results, you should only work with one wrapper at a time, so dip only one finish it completely and dip another one).

Step 6

To assemble lettuce, topped with rice noodles, strips of egg, cucumber, carrot and topped with coriander towards the lower edge of the rice paper sheet.

Step 7

Gently fold the bottom of the sheet up over the mixture, then fold one side at a time in toward the centre and roll up from the bottom to form a neatly packed cylinder (repeat the process until you have made 14 rolls).