Vietnamese Rice Paper Rolls- Vietnam

Vietnam is located next to Cambodia, the sea surrounding Vietnam is the South China Sea. Vietnam is famous for it’s food and the War, which natives call the American War. In 1954 the Vietnamese War began and more than 3 million people were killed, large parts of the country was scattered with landmines and its cities and towns were badly damaged. The war ended in 1975 and people had to live in refugee camps, many people died in these camps because of starvation and diseases. On a happier note their food is delicious!

Vietnamese Rice Paper Rolls

Makes: 4  Time: 20-25 mins

Dipping sauce:

1 cup fresh mint
1 stalk coriander
1 chilli roughly chopped (optional)
1 tbsp fish sauce
2 cloves garlic
4 cm ginger peeled and chopped
2 tbsp palm sugar
1 tsp sesame oil
1 lime, juiced


Rice paper rolls:

2 tbsp coconut oil
4 cm ginger peeled and chopped
3 cloves garlic finely chopped
800g prawns
1 red chilli deseeded and finely chopped (optional)
½ cucumber deseeded and julienned
1 carrot, julienned
1 cup mung beans
1 cup fresh coriander
1 cup fresh mint
1 red capsicum, deseeded and julienned
2 spring onions, julienned
1 packet rice paper

Directions
To make the dressing, place all dressing ingredients into a small food processor and whizz until well- combined. Taste and adjust seasoning. Set aside.
For the rice paper rolls, heat oil in a medium fry pan and add the ginger and garlic. Cook for 3 minutes then add the prawns and cook for about 5 minutes or until they start to change to a pink colour. Set aside and allow to cool.
Fill a dish large enough for the rice paper sheets to fit in with warm water. Add 1 rice-paper sheet and turn until beginning to soften, about 30 seconds. Remove from water, drain on a clean tea towel. Fill the middle with prawns and a piece of each of the ingredients.
Fold the bottom of each rice sheet over the filling, then fold in the ends and roll into tight cylinder. Place rolls seam side down on a platter.

Notes:
If you are not eating them straight away leave them in the fridge with a clean damp tea towel covering them.
To make a vegetarian option replace fish sauce with soy sauce and prawns with baked tofu (or you can leave out tofu altogether)  
Omit chili if you don't like it.



 Credits to bite.co.nz

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