Paper Doll Rolls
It’s no surprise these Vietnamese paper rolls are popular around the world. They combine classic asian flavours and lots of crunch. Cooking is all about expanding your palate and trying different foods from around the world. Enjoy.
- 1 packet noodles (200g) - rice / 2 minute etc
- 1 bunch coriander
- 2 medium carrots, peeled and grated
- 1 telegraph cucumber, finely chopped
- 1 bunch (40g) mint leaves
- 2 cups bean shoots
- 1 red capsicum, deseeded, finely chopped
- 20 rice paper wrappers (22cm wide)
- 2 cloves garlic, crushed
- 1 lemon / lime, juiced
- 1 Tbsp brown sugar
- 2 Tbsp rice vinegar
- 1/4 cup fish sauce
- TIP: You will need 2 large bowls and 1 small bowl for the sauce.
- Cook noodles according to packet instructions.
- Drain and rinse noodles with cold water, then leave in colander to dry.
- Cut noodles into 10cm sections (length of a gluestick) and set aside.
- Pick leaves off coriander and mint, wash and pat dry with paper towel. Roughly chop leaves.
- Place coriander and mint in a large bowl with cooked noodles, grated carrot, cucumber, bean shoots, and capsicum. Gently combine.
PREPARE PAPER SHEETS:
- Fill a bowl with warm water.
- Spread a dry tea towel on your table.
- Soak one rice paper sheet for about 15 seconds each until soft. Don’t leave them too long or they will get soggy.
- Remove rice paper sheets and place on your tea towel. Wipe any excess water on to the tea towel.
BUILD THE PAPER ROLL:
- Place vegetable mix across each sheet in the shape of a small log (leave a little space at each end with no filling). Be careful not to overfill!
- Roll the edge of the rice paper closest to you over the filling and tuck it in under the filling.
- Tuck both ends of the roll in and keep rolling it away from you until it is all wrapped up.
Download Recipe (PDF)