I finally felt brave enough to have a go at making my own rice paper rolls. I have always avoided them as they are fiddley and can tear easily. I needn’t of worried as they turned out great. I just took my time. The first couple had ends open so for the rest I made sure I tucked the edges in well. Taking care to place the coriander leaves really pays off as it makes them look really pretty once rolled. It is such a good way to use left over chicken or beef. They are really fresh and taste so yummy dipped in the sauce.
Ingredients (I made 6 and had left over slaw)
- rice papers
- 1 small daikon or mooli radish, peeled and grated
- 1 medium carrot, peeled and grated
- good handful of beansprouts
- 3 spring onions, thinly sliced
- coriander leaves
- left over chicken or beef
For the soya dipping sauce
- 2 tbsp light soya sauce
- 2 tbsp rice wine vinegar
- 2 tbsp kecap manis
- 2 tsp palm sugar
- juice of a lime
- 1 red chilli, de seeded and finely chopped
- 1 plump garlic clove, peeled and finely chopped
- 1 thumb piece ginger, peeled and finely chopped
For the peanut dipping sauce
- 2 tbsp peanut butter
- 2 tbsp warm water
- juice of a lime
- 1 tsp runny honey
- 1 tsp srircha
- In a bowl add the grated mooli, carrot, spring onions and beansprouts. Mix well to combine. Set aside.
- Fill a large bowl with warm water. Working with 2 sheets of rice paper at a time (keep others covered with a barely damp cloth to prevent curling), immerse papers in the warm water until slightly softened (about 15 seconds). Remove and spread out on a clean surface or cutting board.
- Place a layer of coriander leaves about a third from the left edge. Top with the meat your using and finish with the slaw, leaving half an inch at the top and bottom. Roll up the paper halfway into a cylinder. Fold both edges in to tuck while continuing to roll the paper to seal. Repeat until you have used up all of your ingredients.
- For the dipping sauces add all the ingredients for each sauce in their own jar or bowl. Shake or whisk well to combine. Serve and Enjoy.