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RECIPES | I made these vegan rice paper roll bites for a friend’s wedding earlier this year. They’re a bit fiddly at first, but once you get the hang of it they’re quite quick and easy to make. They remind me of enjoying freshly wrapped rice paper rolls on the streets of Vietnam. They’re light and healthy, and the freshness of the herbs comes through wonderfully. They taste great as they are, but for some added zippiness you can serve them with some classic Vietnamese dipping sauce (nuoc mam cham).
Preparation Time: 25 minutes / Makes: 48 portions
Ingredients
- 1 bunch mint leaves
- 1 bunch Thai basil leaves
- 1 cucumber, cut into 5 cm lengths
- 1 bunch of chives
- 48 baby cos lettuce leaves
- 24 rice paper wrappers
- water
Method
- Place one rice paper wrapper in a tray of water.
- Once softened, cut the wrapper in half.
- Place the wrapper in front of you. Ensure the curved edge is closest to you.
- Place a lettuce leaf, one piece of cucumber, one mint leaf and a Thai basil leaf on the wrapper. The herbs should be slightly hanging over the straight cut side.
- Fold the curved side towards the herbs.
- Fold the left side of the wrapper over the herbs and continue rolling until a roll is formed.
- Use a chive and tie a knot around the rice paper roll.
- Repeat until all the rolls have been completed.
Notes
A pizza cutter does a great job of cutting the rice paper rolls in half.