Vietnamese Rice Paper Rolls
- 100g vermicelli noodles
- 10 rice paper wrappers
- 2/3 cup brown sugar
- Your fav Goodness Me fillings like 1/2 cucumber and/or carrots(cut into match sticks), sliced avocado (when in season), 1/2 cup each coarsely chopped coriander and mint, Fresh lettuce leaves and spring onion, (very) thinly sliced
- Vietnamese mint (optional) to serve
- 1 teeny garlic clove, chopped
- 30g light palm sugar, crushed
- 90ml lime juice
- 75ml fish sauce
- 2 small red chillies, thinly sliced
Place noodles in a large bowl, pour over enough boiling water to cover completely and stand until vermicelli are tender (2-4 minutes). Strain, drain well, then cut into rough 10cm lengths with scissors and place in a bowl. Have all your filling ingredients set aside and cut ready for assembly.
For dipping sauce, pound garlic in a mortar and pestle to a paste, pound in palm sugar to combine, then stir in remaining ingredients and set aside.
Fill a large bowl with hot water and work with just 1 wrapper at a time. Submerge wrapper in water to soften (10-30 seconds), then transfer to a clean damp tea towel. Working quickly, spoon your noodles along the centre of the wrapper, layer your fillings on top, fold in ends, then roll to form a sealed cylinder. Place on a tray lined with baking paper and cover with a damp tea towel. Serve with dipping sauce and Vietnamese mint.