Vegetable Rice Paper Rolls
Ingredients for 4
12 pcs round rice papers (the smaller ones looks cute, but the bigger ones are easier to handle)
½ small head iceberg lettuce, shredded
100 g rice vermicelli, cooked in water
1 cup bean sprouts
2 pcs carrots, cut into fine sticks
2 pcs cucumbers, cut into fine sticks
1 cup finely shredded red cabbage
½ cup fresh coriander leaves
½ cup fresh mint leaves
NOTE: quantities are really not important here, you can use more or less of everything as you like it. but keep the herbs or at least one of them, mint and or coriander
1 small cloves garlic, smashed and finely chopped
1 fresh Thai bird chili, chopped (optional)
1/4 cup fish sauce
a little hot water
2 tablespoons fresh lime juice
1/4 cup sugar
Mix the fish sauce with lime juice and add just enough hot water until the sauce is not too salty anymore. It should still taste between lime sour and slightly salty. I usually put more lime juice and almost no water. Then add the other ingredients.
Prepare a flat bowl with hot water and all the vegetables and noodles.
You will need also a cheesecloth or similar to layout the wet rice paper
Work with only 1 or 2 rice paper sheets at a time, dip the sheets in the hot water and turn it to wet completely, about 10 seconds. Remove them as soon they are pliable and wet throughout. Lay the sheet down on the cheesecloth and stretch the sheet slightly to remove any wrinkles.
Put 2 sheets together, slightly overlapping, to form a longer roll.
Now start filling the ingredients in a row on the lower part of the rolls. Lay the vegetables and rice noodles next to each other, then you will get a similar picture once you cut them up.
You should roll them in long cylinders of about 4-5 cm thickness. Try to roll them tightly, so they won’t fall apart later.
That’s it really. Slice them 2-3 cm wide and serve with some fresh coriander leaves and the sauce next to it