If you’re after something tasty, fresh, healthy and easy to make, why not make rice paper rolls? They are great as finger food, an entrée or a light meal and you can personalise them by adding different fillings and changing their quantities.
5 rice paper roll sheets
50g vermicelli rice noodles
4 lettuce leaves, shredded
1 cucumber, sliced into batons
1 carrot, grated
100g shaved ham, sliced
A handful of fresh normal mint and Vietnamese mint
4 tablespoons rice paper roll dipping sauce (I used the Pandaroo brand, however there are different types of rice paper roll sauces available)
Soak vermicelli in newly boiled water from the kettle. Leave aside for about 5 minutes and drain all the water once noodles are rehydrated.
Meanwhile, beat eggs together and fry into an omelet. Once ready and slightly cooled, slice omelet into batons. Prepare all other filling ingredients.
Set up your production line with all your ingredients ready to be made into rice paper rolls.
Quickly run one rice paper roll sheet under a cold tap. This should only take about 5 seconds. You want to make sure both sides are wet, however do not soak the rice paper roll sheet completely as it will become extremely fragile and have a high risk of breaking later.
Place all filling ingredients slightly off-centre. (Tip: With this particular sauce, as it is thick, I can spread some of it directly on top of the filling ingredients. I just find it easier to have the rice paper rolls self-saucing rather than dipping each one into the sauce after they have been made.)
Fold the top and bottom edges into the middle over the top of the filling, then tightly roll the whole rice paper roll from the right side to the left. Repeat the process until all your ingredients are used.