LTL'S FRESH RICE ROLLS

Recipe Information:

½ Wombok (Chinese Cabbage) finely shredded
1 carrot finely shredded – achieved using an Asian style peeler
Bean sprouts
Fresh mint and fresh coriander
Small packet of rice noodles (vermicelli noodles)
Rice papers

Shallots, finely sliced
Peanuts, toasted and crushed

OPTIONAL – Sweet chilli sauce for flavouring noodles and for dipping sauce. (We use Ayam Sweet Chilli Sauce with carrot and no added nasties. Available at Asian Supermarkets and supermarkets.)

OPTIONAL – cooked free range chicken breast or BBQ chicken shredded

A wet tea towel – to make rolls.

Method:

• Boil kettle and soak rice noodles in a bowl of boiling water whilst you prepare other ingredients.
• Refill and boil kettle as you will need more boiling water for the rice papers soon. Do not pre-soak rice papers as you need to soak one at a time or they will go soggy.
• Slice Wombok, carrot and shallots
• Open bean sprouts and wash herbs so they are easy to access when assembling rice rolls.
• Crush or roughly chop unsalted peanuts. NB. You can toast these prior to crushing in a dry frying pan on the stove top for 5 minutes until golden.
• Shred chicken if you are using.
• Drain noodles, place back in the bowl and add a splash of sweet chilli sauce, to your taste, and mix through.
• Add boiling water to a large, round, shallow dish.
• Wet a large tea towel and place it on your kitchen bench. You will be assembling your rice rolls on this wet towel so the rolls do not stick to your bench.
• You are now ready to make your rice rolls.

Steps to make rice rolls:

1. Soak one rice paper in boiling water. They soften quickly so I hold one side of the rice paper the whole time and quickly dip it in at the end. They do not need to be in the water for very long.

TIP - your rice papers packet will show you how to best assemble your rice roll.

2. Add a SMALL amount of flavoured rice noodles onto your rice paper. Do not be tempted to add too much. Just a little of everything is all you need.

3. Next add small amount of carrot, shallots, bean sprouts, peanuts, herbs and chicken.

4. Roll as shown on the rice paper packet and see LTL photos here.

5. Repeat process until you have desired amount of rice rolls.

6. Enjoy dipped in sauce or as they are. Best eaten that day and stored with baking paper in between rolls to stop them from sticking to each other.