Vietnam Rice Paper Rolls #glutenfree #glutenfreerecipes # #asiancooking

Did you read the San Choy Bow (Lettuce Cups with Pork filling) recipe from our blog? I cooked extra filling when making the San Choy Bow and used the filling to make this popular hawker food of Vietnam Rice Paper Rolls - so easy, delicious and healthy.

Ingredients:

10 Rice Paper Wraps
1.5 cups San Choy Bow Filling , cold - please check our blog for the recipe
50g Rice Vermicelli Noodles - soak in hot water 10 minutes, drain.
1 cup Carrot - cut into fine strips - soak in ice water 10 minutes, drain
2/3 cup Cucumber - cut into fine strips
Fresh Coriander, if necessary

Method:

Soak a single rice paper wrap in the warm water 10 seconds.
Dry on a clean tea towel.
Place on a plate/chopping board.
Place the pork filling, rice vermicelli, cucumber, carrot and coriander in the centre of the rice paper -  do not overfill.
Roll up and cover with cling wrap if not eating immediately.
Only soak the rice paper wrap for 10-15 seconds, and begin the rolls as soon as possible.
Serve cold with the dipping sauce

Dipping Sauce:

1 teaspoon Chilli, chopped finely
2 tablespoons Peanuts, chopped finely
 Coriander, Mint or Thai Basil - chopped finely
1 tablespoon Sweet Chilli Sauce
1 tablespoon Thai/Vietnam Fish Stock
2 tablespoons Apple Sauce
1 teaspoon Lime/Lemon Juice
Some drops Sesame Oil
Ground Pepper

Mix all ingredients together in a bowl and refrigerate