Courtesy of Vic Motwani and Shawn Alwani, Founders of Something Fresh
Rice Paper Rolls (Serves 2)
100g rice vermicelli
1 unripe mango, sliced into thin strips
1 small carrot, julienned
1 small cucumber, julienned
½ red bell pepper, thinly sliced
A few sprigs of fresh mint leaves
10 rice paper wrappers
Nuoc Cham (dipping sauce)
½ cup warm water
2 tsp sugar
1 bird’s eye chili, finely minced
½ clove garlic, finely minced
1 Tbsp fresh lime juice
1 tsp light soya sauce
Salt to taste
1. Bring a pot of water to boil. Boil vermicelli for 3 to 5 minutes until translucent, and drain.
2. Rinse thoroughly with cold water to prevent from sticking. Cut into 2” lengths.
3. Lay the sliced vegetables on a large plate.
4. Fill a large shallow bowl with warm water. Dip one wrapper into the water for 2 seconds to soften.
5. Lay the wrapper on a chopping board and place approximately 1 Tbsp of ingredients in the centre of the wrapper, close to the bottom, leaving a few centimetres free on each side. Place one or two mint leaves on top. Fold in sides of wrapper, then tightly roll from bottom up to enclose the filling.
6. Repeat with remaining rolls.
7. In a small bowl, mix water and sugar until sugar is dissolved. Add chilli, garlic, lime juice and soya sauce. Add salt to taste.
8. Taste and adjust to balance the flavours – sweet, sour, spicy and salty.
9. Serve rolls with nuoc cham immediately.