Vietnamese Rice Paper Rolls

Vietnamese prawn rice paper rolls are so delicious

that it's hard to believe that they're also really healthy.

My girls love eating these Rice Paper Rolls:

Millie (3) dips and eats hers,

while Poppy (20mths) pulls hers apart, and dissects the roll to eat it.

If your little people do not like prawns,

substitute with a cup of shredded BBQ chicken.

This is a recipe for everyone: little and big people!

INGREDIENTS (Makes 8)

60g Rice Vermicelli Noodles

8 Rice Paper Wrappers

16 Small Cooked Prawns, peeled, deveined, and halved 

OR 1 Cup of BBQ Chicken, shredded

1 Carrot, julienned 

2 Iceberg Lettuce Leaves, chopped

Hollow Green Leaves of Shallots, cut into 5cm pieces (optional for garnish)


Hoisin-Peanut Dipping Sauce Or simply serve with a sweet chilli sauce.

6 Tbsps Hoisin Sauce

2 Tsp Roasted Peanuts, finely chopped

METHOD

Bring a medium saucepan of water to the boil. Boil rice noodles for 3 to 5 minutes, or until al dente, and drain. Rinse thoroughly with cold water so they don't stick together.

Fill a large shallow bowl with warm water.

Dip one wrapper into the water for 1 second to soften.

Lay wrapper on the bench and place 4 prawn halves (or chicken), a handful of noodles, carrot, lettuce, and green shallot leaves in a row across the centre, leaving about 5cm of the wrapper uncovered on each side.

Fold in uncovered sides of wrapper, then tightly roll to enclose the filling. Repeat with remaining rolls.

For Hoisin-Peanut Dipping Sauce

In another small bowl, mix the hoisin sauce and peanuts.

Serve the rice paper rolls with the hoisin-peanut dipping sauce or sweet chilli sauce.