Sunday, February 27, 2011

Riceroni Rolls

I thought I'd start with the recipe I get asked for the most - especially from non-veg friends. These are best eaten on the day but I always end up making heaps and they're just fine the day after (and even the day after that). I put the sauce IN the roll so the next day they've really soaked through and are super-tasty.

You'll need;

round rice paper sheets
red and green capsicum
vietnamese mint
traditional mint
dried shallots

and for the sauce;

1/4 cup soy sauce
2 tbsp sweet chilli sauce
1 tbsp lemon juice

What you do;

1) Prep. your stuff; cut the capsicums, cucumber and carrot into strips. Wash and tear the mint leaves off the stalks and cut the stems from the coriander. Put the vermicelli in a heatproof bowl and cover with boiling water. Once soft, rinse and drain under cold water.

2) Make the sauce; add the soy, sweet chilli sauce and lemon juice together. Crush up as many unsalted peanuts as you like and put them in the sauce. I tend to use quite a lot because I love the peanuty crunch - but each to their own.

3) Set everything out on the table, including a large heatproof bowl with warm water to soak the rice paper sheets. Some people soak four or five rice paper sheets at once but I just put one in at a time and leave it to soak while I'm making each one - it takes no extra time and ensures no sticking.

4) Construct the riceroni roll! Put a bit of the vermicelli near one edge of the rice paper sheet. Sprinkle some fried shallots on the vermicelli (this means they'll be covered and stops them from piercing the sheet later). Then put one or two of each of the veggies lengthways. Pour a spoon full of the sauce over the stuffing so far. Top with coriander, vietnamese mint and mint.

It should look something like this;

5) Roll the sheet tightly over the mix from the edge nearest you, then fold the ends over and roll tightly to the end. Make sure you're not too violent with this as the veggies and herb stems can pierce the sheet.

It should look something like this;

6) You can eat them straight away but I like to refrigerate them for about an hour so the sauce can soak through.


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