|Vietnamese Pork & Egg Rice Paper Rolls|
Rice paper can be tricky if not prepared properly, you might end up with a gooey sheet of rice paper impossible to roll or hold any fillings as it breaks on touching or sticks to itself into one clumpy mass. I have read some recipes that call for the rice paper to be soaked until soft and I think that is where most people go wrong.
Growing up as the 'rice paper' refiller at home, what we do is get a bowl of hot water (not boiling, just hot from the tap is ok) and dunk the rice paper in very quickly, turning it around if the bowl is not deep enough to dunk it all in one go. Remove it immediately, shake off the excess water and place it on a plate. It should still be hard like it was prior to dunking in the water. Leave it for 30-60 secs and it should gradually soften up just right for wrapping.
We dunk our rice paper and stack them on plastic rice paper holders that can stack on top of each other which is very handy & space saving on the dinner table, but using ceramic or plastic plates would work fine. Don't use paper plates as the rice paper will stick to the plate and there is no hope of wrapping anything with it unless you like that taste of real paper in your wrap!
Serves 4-8 people (As a meal or entree)
You will need:
For the Vietnamese Dipping sauce (Nuoc Cham / Nuoc Mam), click here.
Hope you enjoy! please leave a comment if you do xx
Monday, 20 January 2014
Vietnamese Caramelised Pork & Egg Rice Paper Rolls
We often have this version of rice paper rolls at home as I'm not that big a prawn fan. Traditionally it is Pork & Prawn with herbs & vermicelli noodles known as Goi Cuon. We leave out the vermicelli but we do have rice paper as it is such a small component to all the fresh herbs & lettuce but you can leave the rice paper out and just use lettuce wraps to make this 100% paleo (we don't have any problems with rice so it's ok for us every now and then).