Vietnamese rice paper rolls with mint, fish sauce and basil. Photo / Babiche Martens
Vietnamese rice paper rolls with mint, fish sauce and basil. Photo / Babiche Martens
Makes 8
8 rice paper rounds 1 cup lettuce, finely sliced 1 carrot, peeled and finely sliced 1/2 cup daikon, peeled and finely sliced 1/2 cup spring onions, finely sliced 1 red capsicum, finely sliced 16 prawns, cooked and peeled 1/2 cup mung bean sprouts 1/4 cup coriander leaves 1/4 cup roasted peanuts, chopped
Dipping sauce 2 Tbsp fish sauce 2Tbsp lime juice 1/4 cup water 2 Tbsp palm sugar, grated or crushed 1 fresh chilli, sliced 2 tsp mint leaves, sliced 2 tsp Thai or lemon basil leaves, sliced
1 Prepare a large bowl of warm water. Dip each rice paper wrapper into the water and as soon as each begins to soften, remove and lay separately on a flat surface.
2 Divide the ingredients between each wrapper, placing them along the centre, leaving a 2cm space at each side.
3 Fold up the bottom edge, then fold in the sides and roll firmly to enclose. Place on a serving platter with a bowl of the dipping sauce.
4 To make the sauce; place the fish sauce, lime juice, water, sugar and chilli into a small saucepan and bring to a simmer. Stir until the sugar has dissolved then let cool. Add the herbs just before serving.
