“Food is our common ground, a universal experience” – James Beard
This week in Yaralla we decided to try our hands (and also our taste buds and patience) in making Vietnamese rice paper rolls. The process in preparing the dish took almost two hours and the eating, well that only took about 20 minutes or so. A very satisfying 20 minutes indeed!.
The Yaralla students and staff made meat (chicken) and different seasonal vegetables paper rolls and also vegetarian options.
The overall opinion (and satisfying looks) were positive – a thumbs up to an amazing and yet complex dish to make.
If you would like to try your hands on this dish, look below for the recipe!
Vietnamese Rice Paper Rolls
- 60g rice vermicelli or rice noodles
- 8 rice paper wrappers
- chicken pieces (500grams)
- 3 tablespoons chopped fresh mint leaves
- 3 tablespoons chopped fresh coriander leaves
- 2 lettuce leaves, chopped
- 1 tablespoon fish sauce
- 1/4 cup water
- 2 tablespoons fresh lime juice
- 1 clove garlic, finely chopped
- 2 tablespoons caster sugar
- 1/2 teaspoon garlic-chilli sauce
- 3 tablespoons hoisin sauce
Preparation:45min › Cook:5min › Ready in:50min
- 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 chicken pieces, a handful of noodles, mint, coriander and lettuce 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.
- In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and garlic-chilli sauce.
- In another small bowl, mix the hoisin sauce and peanuts.
- Serve the rice paper rolls with the fish sauce and hoisin
(website for the recipe:http://allrecipes.com.au/recipe/2472/vietnamese-rice-paper-rolls.aspx)