RECIPES | These Easy Vietnamese Rice Paper rolls are by no means traditional, they are simply my way of creating a quick and easy meal with leftover ingredients. They’re light, healthy and great for the warmer weather.
Preparation Time: 15 minutes / Serves 2-4
- 1 packet of rice paper sheets
- 1 packet of coleslaw salad, undressed (500g)
- 1 avocado, seed removed and cut into 2cm thick slices
- 10g fresh mint, finely diced
- 10g fresh Thai basil, finely diced
- 10g fresh coriander, finely diced
- 150g left over meat, sliced thinly (turkey, chicken, ham etc)
- 30ml sweet chili sauce
- 250ml hot water
- Combine the coleslaw salad, mint and coriander in a bowl.
- Place the hot water in a shallow heat proof container.
- Dip one of the rice paper sheets into the hot water until it becomes soft.
- Spread the softened rice paper sheet on a flat surface and place a small amount of the salad mix, a slice of the avocado and a slice or two of the meat on the edge closest to yourself leaving about a 2cm gap from all edges.
- Fold the ends in and roll up firmly to enclose the filling tightly.
- Repeat steps 4 and 5 until all the filling has been used.
- Eat immediately with the sweet chili sauce.
Rice paper rolls are best served fresh. If you leave them for too long they can become soft and fall apart.