Vietnamese Summer Rolls

Ingredients

  • Rice paper wrappers, about 8
  • Rice vermicelli, about 60g
  • Shredded cooked chicken, about 200g OR Tofu
  • 1 Carrot, peeled and very finely grated
  • Fresh mint leaves, about 4 tablespoons
  • Fresh coriander, about 4 tablespoons
  • Lettuce, shredded, about 1/2 cup
  • Capsicum, sliced finely, about 1/4
  • 1 clove garlic, finely chopped
  • 2 tablespoons lime juice
  • 2 tablespoons brown or palm sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon chilli sauce
  • Toasted sesame seeds (optional)
  • Chopped roasted peanuts (optional)

Method

  1. Steep rice vermicelli in a bowl of warm water until softened; rinse with cold water and drain.
  2. Individually dip a rice paper wrapper in a dish of boiling water until barely softened, then lay on a plate.
  3. Top with some of each filling in a row across the centre, leaving about 5cm each side: chicken or tofu, carrot, lettuce, capsicum, mint and coriander, plus sesame seeds or peanuts if desired.
  4. Fold in the edges, then tightly roll to enclose the filling. Repeat.
  5. Make dipping sauce by mixing all ingredients in a small bowl.

Notes

Leave out fish sauce for vegans/vegetarians. Can use any desired fillings, eg avocado, cucumber.