Vietnamese Rice Paper Rolls
Created by ImPat on October 18, 2018
- Servings: 4
- Prep Time: 30m
- Cook Time: 10m
- Recipe #30703
Ingredients
- 60 gram dried rice vermicelli noodles
- 1/2 cup tamari
- 3 tablespoons sesame oil
- 1/2 red chilli, seeded and diced
- 150 grams tempeh, cut into matchsticks
- 1 cucumber (Lebanese cucumber, cut into long matchsticks)
- 1 carrot, cut into matchsticks
- 1 cup bean sprouts
- 1 cup coriander leaves
- 1 cup mint leaves
- 10 grams rice paper sheets (8 x 20cm rice paper sheets stipulated)
- 1 lime, juiced
How to Make
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Step 1: Prepare the noodles according to the packet instructions, then place them in a large bowl with half the tamari, half the sesame oil and haf the chilli and toss to combine.
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Step 2: Heat remaining sesame oil in a frying pan and add the tempeh and cook for 3 to 5 minutes or until lightly browned and set aside.
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Step 3: Lay out the rest of the ingredients on separate plates.
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Step 4: Fill a large bowl with hot water and, working with one rice paper sheet at a time place it in the bowl for 1 minute or until soft.
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Step 5: Lay it flat on a hard, clean surface and leaving a 2cm gap on each side top with a small amount of noodles, tempeh, cucumber, carrot, bean sprouts, coriander and mint.
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Step 6: Fold to enclose the filling and then repeat with the remaining rice paper sheets and filling ingredients.
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Step 7: Combine the remaining tamari and chilli with the lime juice in a small bowl and serve with the rolls as a dipping sauce.