Rice paper rolls
For the dipping sauce
- 3 tbsp sweet chilli sauce
- 1-1/2 tbsp soy sauce
- 3 tbsp fresh lime juice
For the rice paper rolls
- 12 x 22cm round rice papers
- 1 Lebanese cucumber, cut into julienne
- 1 small red capsicum, cut into julienne
- 1 large carrot, cut into julienne
- 1 small avocado, cut into short thin slices
- 50g snow pea sprouts, ends trimmed
- 3/4 cup coriander leaves
- 3/4 cup mint leaves
These rice-paper rolls can be made a few hours in advance. Simply cover with damp paper towels, the plastic wrap, and refrigerate.
To make the dipping sauce, combine all sauce ingredients in a bowl. Set aside.
Place all the ingredients for the rice paper rolls on a bench.
Half-fill a large bowl with water.
Dip one wrapper in the water for 20 seconds, or until it is just soft. Drain off excess water and place on a clean tea towel.
Place a few pieces of each of the remaining ingredients on the wrapper, about 3cm from the base.
Fold up the bottom of the wrapper. Fold in the sides and roll up to enclose filling.
Place on a tray and cover with damp paper towels.
Repeat with the remaining wrappers and filling ingredients.
Serve rice-paper rolls with the dipping sauce.
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Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology