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!