| Prep Time | 10 minutes |
| Cook Time | 1 minutes |
| Servings |
|
Ingredients
- 1 packet rice vermicelli 150-200g
- 1 bunch of coriander/15 whole stems 2 medium carrots
- 5 spring onions
- 20 mint leaves
- 20 garlic chives optional
- 2 cups bean shoots
- 20 rice paper wrappers 200g cooked chicken 22cm wide, optional
- 200 g cooked peeled prawns optional
- For the Dipping Sauce:
- 2 cloves of garlic
- 1 lemon or lime
- 1 cup tablespoon sugar 1⁄4rice vinegar brown or castor
- 1 cup ⁄4fish sauce
- 1 ⁄2 small red chilli optional
- Optional store bought sauces:
- Sweet chilli sauce
- soy sauce
- Vietnamese Rice roll dipping sauce
Ingredients
|
|
Instructions
- Place noodles in a large bowl and cover with boiling water, leave for 2 mins to soften
- Wash coriander really well especially between the roots to remove all dirt, rinse all of the herbs, and then pat dry using a tea towel. Pick herb leaves off coriander, cut mint and place in a bowl. Leave the garlic chives for wrapping in the rolls.
- Trim ends of spring onions and cut into very fine, 4cm long strips and add to other herbs.
- Cut both ends off the carrot and grate. Place grated carrot in the bowl with the herbs.
- Drain noodles with colander; dry your bowl, pat noodles dry using same tea towel and return to bowl. Cut with scissors to 10 cm strands and place into bowl with carrot and herbs.
- Measure out the bean shoots and add this to the bowl of noodles, herbs and carrots and mix all ingredients together using your hand to combine well.
- Cut your cooked chicken ( this could be left over roast chicken, breast poached in boiling water for 10mins, or any cooked breast meat) into fine pieces and place in a bowl
- Cut big prawns into rounds or cut baby prawns in half lengthways. Place in a small bowl
- Fill the large bowl (same as used for soaking noodles) with warm water. Spread a dry tea towel or cloth on your workbench. Soak rice paper sheets for about 30 seconds each until it is soft & pliable. Don’t leave it too long or they will get soggy, crumple and be too sticky. Remove rice paper sheets and place on your tea towel or cloth.
- Spoon/use hands to place your carrot mixture across the wrapper in the shape of a small log, leaving a little space at each end with no filling. Be careful not to overfill!
- Place a garlic chive down the centre of your filling.
- Roll the edge of the rice paper closest to you over the filling and tuck it in under the filling. 13. Tuck both ends of the roll in and keep rolling it away from you until it is all wrapped up.
- Make another roll as before using carrot mix a garlic chive and this time add some chicken 15. Then make another roll using carrot mix, a garlic chive and 5 prawns
- Repeat making all 3 types of rolls until filling is used up
- To make the dipping sauce peel and finely chop the garlic and place into the small serving bowl with the sugar, rice vinegar, fish sauce and the juice of lemon/lime. Wearing gloves cut chilli in half lengthways, scrape seeds into rubbish bin and finely slice, add to sauce in bowl.
- Arrange Vietnamese rolls on a serving plate with homemade/optional bought dipping sauce. 19. These can be stored for 3 hours– cover with cling wrap/damp tea towel to prevent drying out
- 
Recipe Notes
Adult Assistance
You may need help from an adult to do & drain boiling water for noodles, also to help tuck in the ends of the rice papers and roll it up tightly.
Equipment
Measuring spoons
Measuring cups
Chopping board
Bowls
1 Small & 1 large knife 1 Colander
1 medium bowl
1 large bowl
2 small bowls (for prawn & chicken) 2 tea towels
1 Juicer
1 Grater
1 Serving plate
1 Small serving bowl(s) for sauce
Share this Recipe