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Vietnamese Rolls

INGREDIENTS:

  • ½ cucumber, seeded and shredded
  • 2 green onions, shredded
  • 1/3 cup mint leaves, whole
  • 50g bean sprouts
  • Cooked shredded protein; chicken, tofu, beef, prawn 
  • 1 c finely shredded cabbage
  • Rice paper rolls
  • 2 T hoisin sauce
  • 2 T Jok n Al pepper chilli sauce
  • 1 red chilli, finely chopped

METHOD:

In one bowl mix together the first 6 ingredients. Make the dipping sauce by mixing the hoisin sauce, chilli sauce and chill together. Soak the rice paper rounds in cold water for 3 minutes or until softened (do not soak for too long for they will fall apart). To assemble, put a generous spoonful of the veggie/ chicken mixture and noodles on each rice paper and roll up (make sure you roll it up tight and fold in the ends. Serve immediately with dipping sauce. 

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