Rice paper rolls make a great lunch, snack or party food for adults and kids alike. Quick and easy to make, they're a fun one to do as a family. Affordable, filling and tasty, there's a lot to love about this traditional Vietnamese street food.
This recipe is from The Australian Women's Weekly Barbie Cookbook and was road-tested in The Weekly's Test Kitchen.
Rice paper rolls
PREP TIME: 30 minutes
- 1 large carrot (180g), grated coarsely
- 2 trimmed celery stalks (200g), chopped finely
- 150g wombok, shredded finely
- 2 teaspoons fish sauce
- 2 teaspoons brown sugar
- 1 tablespoon lemon juice
- 24 x 17cm square rice paper sheets
- 24 fresh mint leaves
- sweet chilli sauce, for serving
- Combine carrot, celery, wombok, sauce, sugar and juice in a medium bowl.
- Place 1 rice paper sheet in a medium bowl of warm water for 30 seconds until just softened. Lift the sheet carefully from the water and place it on a board covered with a clean tea towel. Place 1 level tablespoon of the vegetable mixture in the centre of the sheet, then top with 1 mint leaf. Roll rice paper to enclose filling, folding in the sides after the first complete turn of the roll.
- Repeat with the remaining rice paper sheets, vegetable mixture and mint leaves.
- Serve rice paper rolls with sweet chilli sauce for dipping.
Anna's tip: Rolls can be made three hours ahead. Cover them with a slightly damp cloth, then wrap them in plastic wrap and place them in the fridge.
Brought to you by Barbie. You can be anything.