Yum : Rice Paper Rolls with Vietnamese Dipping Sauce (Nuoc Cham)

One of my favourite meals – Rice Paper Rolls with Vietnamese Dipping Sauce! This is a great dinner party meal and we enjoyed it last night with my sister Cath and her daughter Bronte, who were in town for the night!

Vietnamese Rolls

  • 500 g cooked prawns
  • 2 chicken breasts – boiled and shredded
  • Carrot – grated
  • Rice Vermicelli
  • Snow Peas
  • Basil
  • Mint
  • Coriander
  • Iceberg lettuce leaves
  • Rice Paper rounds
  • Nuoc Cham Sauce
Nuoc Cham Sauce
  • 1 hot red chilli
  • 1 – 2 cloves garlic
  • 1 tsp sugar
  • 2 tbsp lime juice
  • 3 tbsp fish sauce
  • 1 tbsp vinegar
  • 3 tbsp water
Sauce Method
  • Remove the stems and seeds of chilli and chop very finely
  • Smash cloves of garlic against a wooden board with the flat of a knife and lift off skins
  • Sprinkle with sugar and work into a fine puree with the knife blade
  • Combine all ingredients in a bowl
To Arrange
  • Arrange all the filling ingredients on platters
  • Wet a sheet of rice paper with warm water (I bring the bowl to the table) and wait until soft and pliable
  • Spread a portion of each filling ingredient on one end of the rice paper
  • Fold the bottom edge over the fillings, then fold both sides and roll away
  • Serve rolled in a fresh iceberg lettuce leaf and dipping sauce!

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