Ah! I see a light bulb on my head! I'm making light and refreshing Vietnamese rice paper rolls.
Good that these rice paper rolls are gluten free, low in fat and calories and very fresh and refreshing to eat. As I'm allergy to prawns, I have made a vegetarian version for me and also a vegetarian friend to enjoy.
Bright idea!??? Of course... Hope that I don't sound very ya-ya (meaning boastful in Hokkien) saying this... LOL! These rice paper rolls were gone very quickly... especially the ones with the fattest prawn!
|Vietnamese rice paper rolls|
|The essential ingredients to make these paper rolls|
|I'm making the vegetarian and non-vegetarian ones.|
|... both with lots of GREENS!|
|Assemble and wrap... I think this YouTube video might help.|
|These are the vegetarian ones...|
|Ingredients to make the sauce...|
|Instead of peanuts, I like mine made with roasted sesame seeds.|
|This is how I ate my vegetarian roll... Yum!|
|Thumbs up that mummy used giant prawns to make these rolls!!!|
I'm using this recipe which is the simple and easy one from Bill Granger at Lifestyle Food or UK TV with hardly any cooking and preparation involved. All I need to do is to assemble everything.
(with my modification in blue)
100g rice vermicelli
8 cooked and shelled prawns
1 oak leaf lettuce, washed and dried
(I replaced this with fresh chives)
1 small Lebanese cucumber halved lengthways, then thinly sliced on diagonal.
8 large round rice paper wrappers
Vietnamese dipping sauce, see below
Vietnamese dipping sauce
2 tbsp hoisin sauce
1 tbsp balsamic vinegar
1 tsp sesame oil
2 tbsp soy sauce (I used the gluten free one)
crushed peanut to serve
(or roasted sesame seeds)
For the rice paper rolls:
Put the rice vermicelli in a bowl and cover with boiling water. Soak for 6-7 mins, then drain.
Soften one of the rice paper wrappers in a bowl of hot water. Remove and shake off any excess water. Top the wrapper with a little vermicelli, 1 cooked prawn, some cucumber, lettuce, basil and coriander (or chive) and roll up, tucking in the sides.
For the dipping sauce:
Put all the ingredients in a bowl and stir until combined. Top with the crushed peanuts or sesame seeds.
To serve, hold the rolls in (or without) a lettuce leaf and dip into the dipping sauce.
Note: I have made a vegetarian version with soy braised tofu. Cook 350g sliced firm tofu with 3 tbsp soya sauce in medium heat for 10-15 mins. Cool completely before using them to assemble into the vegetarian rolls.
Enjoy the last bit of Aussie summer and also these refreshing treats!
This post is linked to Cook like a Star, ALL Stars Anniversary organised by me, Bake for Happy Kids, Joyce from Kitchen Flavours and Mich from Piece of Cake.
Wanna cook or bake like Donna Hay, Barefoot Contessa, Jamie Oliver, Masterchef, Martha Stewart, Delia Smith, Curtis Stone, Nigella Lawson, Ree Drummond and Bill Granger? To join, simply cook or bake any recipe from their websites or cookbooks and link with us at this Zoe's, this Joyce's or this Mich's post for the whole of March and April 2014.
To use this linky tool, please make sure that: (1) Your post must be a current post. (2) Please mention Cook like a Star in your post and link back to us at Zoe from Bake for Happy Kids, Joyce from Kitchen Flavours and Mich from Piece of Cake. Cheers!
For more details, please see this.
Here are my blogging friends that have joined me cooking for this event. Please visit their blogs for more of their 5-stars cooking.
This post is also linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Moon from Food Playground at this post.
The Little Thumbs Up event starts on first Tuesday of the month until the last day of the month. Please join us! To join, simply cook or bake any recipe with the theme of the month which is PRAWN for March 2014 and link with us at this post. anytime until 31st March 2014.
Don't forget your thumbs up or display this badge! And make sure that: (1) Your post must be a current post preferably within this month. (2) Please mention Little Thumbs Up in your post and link back to Bake for Happy Kids, my little favourite DIY or/and Moon from Food Playground. For more details, please see this.
What after March 2014? Ann from Anncoo Journal will be the next hostess of April 2014 and her theme is ORANGE!