Vietnamese Rice Paper Rolls
1/2 teaspoon olive oil
1egg, whisked lightly
1 small (100g) carrot, peeled, cut into matchsticks
1 small (100g) Lebanese cucumber, cut into matchsticks
50 g snow peas, cut into matchsticks
3/4 cups coriander leaves, roughly chopped
2 tablespoons coarsely chopped toasted cashews
2 teaspoons rice wine vinegar
6-8x 22cm rice paper rounds
1 tablespoon tamari
1 tablespoon rice wine vinegar
1long red chilli, finely sliced
juice of 1/2 lime
- Add oil to a small frying pan over medium heat. Add in whisked egg and cook for 1 minute until lightly browned. Flip and cook on the other side. Remove from the pan and slice into 6-8 strips. Set aside.
Toss carrot, cucumber, snow peas, coriander and cashews in a bowl with lime juice and rice wine vinegar.
Dip each rice paper sheet one at a time into hot water, just to wet. Lay on a damp clean tea towel. Leave for about 1 minute until they soften to a rollable texture.
Take a small handful of vegetable mixture and form a 3cm band across one edge of each softened sheet of rice paper, leaving about 2cm clear at either side. Add on a strip of cooked egg. Roll up tightly to enclose the filling, folding in the ends on either side as you go. Chill until ready to serve.
Enjoy half of the rolls for dinner with half of the dipping sauce and place the remaining rolls and sauce in a container with damp paper towel on top. Cover with a lid for lunch tomorrow.
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