Rice Paper Rolls, Two Ways

 

I’ll be honest, Rice Paper Rolls are not usually part of my repertoire.

I mean I love them, but I generally just buy them rather than make them at home (which, is pretty peculiar behaviour for me actually!). Unfortunately I am super fussy and cannot bring myself to even try the ones from the local suburban ‘Sushi’ shop. I hate buying food that disappoints me, so I very seldom take the risk. I have a handful of reliable eateries I go to for my Rice Paper Roll fix, they are consistently good, but they are in the city.

And I live one hour south.

Today, a seed got planted. This happens from time to time. I get an idea in my head, from heck knows where, and it grows.

Rice Paper Rolls. Rice Paper Rolls. Rice Paper Rolls.

There wasn’t really enough time to get to the city and back in time for school pick up. Besides, going all the way into the city for rice paper rolls is pure lunacy. The idea of making these myself was actually a little daunting, but this day I was prepared for the time and effort. I had to satisfy this craving somehow!

They were dead easy.

And once all the filling ingredients are prepped, they can be assembled fairly quickly too.

I already had a fair idea what I was going to fill them with – the stock standard – vermicelli, lettuce, carrot, cucumber, avocado, mint + spring onions. Ultra crisp and fresh. I jumped online (on the ever faithful google) to find a recipe for a good dipping sauce, as I had no more kecap manis in the cupboard. Along the way I came across this recipe; rice paper rolls with roasted sweet potato in them. A little unconventional but they sounded quite delicious. If ever I was going to try them then today way definitely the day.

They ended up being my favourite. I really cannot recommend them highly enough.

I was extraordinarily pleased with myself the following day, as I had a heap of left overs in the fridge. To my surprise they actually kept quite well, so it is definitely worth taking the time to wrap them tightly with cling film. I have included the recipe for the yummy dipping sauce I ended up making – one that doesn’t really call for strict measurements, just taste as you go. Alternatively you could serve them with ketcap manis, sweet chilli sauce, or a combination of hoisin and sriracha. All are good, but the dipping sauce is best.

Rice Paper Rolls, Two Ways

The sweet potato ones adapted from VeggieZest

• 10 rice paper roll sheets
• about 2 cups cooked vermicelli noodles

fillings

Avocado Salad + Mint

• 1/2 avocado, sliced into strips
• 1 large carrot
• 1 small (lebanese) cucumber
• a handful mixed lettuce leaves
• handful mint leaves
• 2 spring onions, thinly sliced
• sesame seeds

1. Start by prepping all your ingredients.
2. Set all your ingredients aside in little mounds on a plate. This will make it easier when you assembling the rolls.
3. Slice the carrot into thin julienne strips using a mandolin, set aside on the plate. Slice the cucumber into long strips – I used a veggie peeler for this job. Set this aside on the same plate.
4. Soften the rice paper sheets according to package instructions.
5. Have a little assembly line set up, place piles of the vermicelli noodles on each sheet.
6. Next pile on the lettuce, followed by the carrot, cucumber, avocado and finish up with the mint and spring onion.
7. Sprinkle on a pinch of sesame seeds over each one.
8. Roll up the rice paper rolls by folding up the bottom corner, then folding each of the sides, and continue rolling up the bottom. Don’t make them overly tight, as this can cause them to split.
9. Cover and set aside.

Sweet Potato and Basil

• 1/2 med-large sweet potato
• drizzle of oil
• few pinches of sweet paprika
• sprinkle of salt
• handful basil leaves
• black sesame seeds (just use regular if you can’t find them)

1. Preheat your oven to 180 degrees C.
2. Peel your sweet potato then cut into thin batons – a little less than 1cm in diameter, imagine you were making chips.
3. Drizzle with oil and sprinkle on some salt and sweet paprika. Roast for about 20 minutes, or until tender.
4. Leave to cool.
5. Just as above, set yourself up a little assembly line of softened rice paper sheets on the bench.
6. Place on piles of vermicelli noodles in the centre of the sheet. Lay on a few basil leaves, followed by a handful of sweet potato batons. Sprinkle on the black sesame seeds and roll up in the method described above.

Dipping Sauce

• few Tbsp organic peanut butter (no sugar or additives!)
• 2 Tbsp light soy sauce
• sriracha, to taste
• 1 Tbsp honey or maple, or to taste