Gluten Free Vietnamese Rice Paper Rolls
I don’t know about you but I love food that is fresh, easy to make, nutritious and delicious. The other night I found myself pottering around the kitchen wondering what I would make for dinner that was a bit different to what I usually whip up. Enter these gluten free Vietnamese rice paper rolls.
In fact I made a fun little evening out of it after buying all the supplies, I cleared the kitchen bench and had a whole production line going, put some groovy tunes on and out came my inner chef!
The result? AMAZING if I do say so myself. My flat mate even sang my praises claiming ‘These aren’t even good for your standard of cooking Nik, these are restaurant quality good!’
Wow! I’ll take that thank you.
I have had many compliments on these and questions about how to make them so I decided to share the recipe here.
Note: These aren’t difficult to make but they are a little fiddly so patience is key and a great playlist of your favourite music is essential.
TIME: 30 minutes (Depends how fast you can rock ‘n’ ROLL)
WHAT YOU NEED?
1 Packet Gluten Free Rice paper sheets (16 per pkt)
125 Grams Gluten Free Rice Vermicelli (1 sheet usually provides leftovers)
300g Cooked and peeled prawns
1 Continental Cucumber
1 Packet Bean Sprouts
1/2 Bunch of Fresh Mint (coriander also works)
1 Fresh Lemon
2 Baby Hot Chillies
3-4 Tablespoons Gluten Free Fish sauce
HOW YOU MAKE THESE GLUTEN FREE ROLLS:
Step 1: Place rice vermicelli into a suitable size bowl and pour boiling water over it (enough to cover it). Allow cooking for 5 minutes and then drain water
Step 2: Slice carrot and cucumber into julienne strips. Finely chop mint and chilli. Rinse bean sprouts in cold water. Slice avocado into long strips (so they aren’t too chunky). Place all ingredients into one large bowl. See below
Step 3: Remove tails from cooked prawns
Step 4: Boil kettle and pour a couple centimeters of water into a rectangular/square heatproof glass container or casserole dish. Add cold water until the temperature is lukewarm. (When water starts getting cold, top it up with more boiling water)
Step 5: Get a dish towel/cloth and wet enough to ensure it is completely damp. Place towel flat onto kitchen bench
Step 6: Place one rice paper sheet into the warm water and allow it to soften whilst moving it around in the water. The key here is to ensure the sheet is pliable without allowing it to become too soft. (Approximately 10 seconds)
Step 7: Place the wet rice paper sheet onto the damp towel and fill with desired amount of ingredients towards the closest edge of the sheet to you. Remember the more ingredients you put onto the sheet, the harder it becomes to wrap/roll and the more likely the sheet will tear.
Note: Typically I first place a small pinch of vermicelli, carrots, cucumber, then mint, a strip of chilli, avocado and then finish with prawn. I like to put a drop of fresh lemon or fish sauce over the ingredients before I wrap it for extra flavor but it’s not essential.
Step 8: First fold the side of the sheet closest to you (where the ingredients are) to cover the ingredients (this should be a horizontal movement). Then fold one of the vertical sides over half of the roll, then the other side.
Step 9: Finish rolling the sheet away from your body until you have a complete roll.
Step 10: Continue process until all rolls are assembled and place onto serving dish.
You should end up with something like this:
gluten free Dipping Sauce:
Step 1: Squeeze juice from half of lemon into a small bowl.
Step 2: Add 2-3 Tablespoons fish sauce
Step 3: Cut 1 baby chilli in half, deseed then place chilli into bowl to allow the flavor to infuse in the lemon and fish sauce (Taste to ensure balance between lemon and fish sauce is balanced e.g. Not too bitter from the lemon, not too salty from the fish sauce
Step 4: Serve rice paper rolls onto individual plates, garnish with fresh mint and serve with a side salad. Enjoy a glass of water with fresh lemon for cleansing.
Step 5: ENJOY!
Whilst I typically think the rice paper rolls are best on the day they are made, you can store them in an airtight container overnight.
For any leftovers (if you can stop yourself from eating them all in one go) as the rice paper sheets tend to get a bit sticky, you don’t want to stack your rolls on top of each other or right next to each other otherwise when you go to take them out the next day they will rip and fall apart. You can put something in between them like leftover cucumber, carrot sticks.
DID YOU KNOW?
Prawns are high in protein (essential for growth and development), high in selenium (prevents growth of cancer cells), high in Vitamin B12 (improves cardiovascular regulation) and are low in saturated fat (responsible for raising LDL (bad) cholesterol levels.