Get NZ cooking: Vietnamese vege rolls

Last updated 09:30 18/02/2013

IMPRESSIVE: Vietnamese vege rice paper rolls.

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These rice paper rolls are good for you, impressive at dinner parties, and they taste divine. You can see why they're one of my favourite foods.


Main ingredient Cucumber
Type of dish Asian
Course Finger food
Cooking time <30 min
Serves/makes 16
Special options Vegan

They're a nice healthy lunch treat too - just make sure you cover or wrap them in a damp tea towel, before placing them in your lunchbox, to keep them moist.

Rice paper wraps (you can pick these up at any Asian supermarket, or search for them online)
1 carrot, julienned (a julienne looks like a peeler, but grates vegetables long and thick. It's one of my most used kitchen tools and I think it's worth investing in).
Half a telegraph cucumber, julienned
2 handfuls of mung beans
2 handfuls of vermicelli noodles
1 handful of fresh mint leaves
1 handful of fresh coriander
1/2 cup of crunchy peanut butter
4 tablespoons of soy sauce
3 tablespoons of sweet chilli sauce
Juice of half a lime
1 teaspoon granulated sugar
2 garlic cloves, minced
1 teaspoon ginger, minced or finely grated
1/4 cup of boiling water

1. Boil some water. Place the vermicelli noodles in a bowl or pot and pour the water over them, enough to cover the noodles fully. Allow to soak for five minutes, and then drain the water.

2. Pour some more boiling water on to a dinner plate, right up to the rim. Dunk one rice paper in to the water for just a few seconds, making sure every inch of it gets wet. It will soften, but don't let it get too soggy or it will be too difficult to work with.

3. Lay the rice paper out on a clean flat surface and place small amounts of the mung beans, carrot, cucumber, vermicelli noodles, mint and coriander on to the bottom third of the rice paper. Have a look at the picture of my rolls to get an idea of the quantities.

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4. Fold the bottom of the paper up over the filling, tuck in each side, and then continue to roll the whole thing up. Repeat the process with the remaining rice papers, until you've used up all your filling.

5. Make your peanut dipping sauce by mixing the peanut butter, soy sauce, sweet chilli sauce, lime juice, sugar, garlic, ginger and boiling water together in a jug until the peanut butter has melted and the ingredients are well combined. Serve in small ramekins. If you make this well in advance of the serving time, make sure you stir it again as the peanut pieces and other heavy ingredients will sink to the bottom.

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