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February 23, 2017

So tasty, so fresh, so summer

If there’s one thing you crave in the middle of summer, when you’re thinking of your beach body and sweating in the summer heat: it’s eating healthy and fresh.  A great pre-made item for your takeaway counter could be healthy and fresh rice paper rolls.  The best thing is you can put almost anything in them: bbq chicken, sliced beef, pork mince, prawns, cabbage or lettuce, vermicelli noodles, spring onions, carrot, bean sprouts, avocado, capsicum and cucumber.  Then the bits that really make it pop, fresh herbs – corriander, mint, thai basil, and for a bit of crunch (if you have any room left) add some crispy fried noodles, and Bob’s your uncle.

There are two tricks to rice paper rolls – figuring out how to wrap them, and making the right dipping sauce for them!  Recently I managed one of these tasks (the dipping sauce) and they were the best rice paper rolls I’ve ever had.  If you figure out how to wrap them consistently please let me know.

What I used:
• Pork mince, seasoned with garlic, ginger, chilli, corriander stem and oyster sauce.
• Vermicelli rice noodles, soaked as per packet then coated lightly with a dash of seasame oil and a few drops of soy.
• Lettuce leaf, julienned carrot, sliced spring onion, and leaves of corriander and mint.
• Pop a touch of everything on your wrap (again follow the instructions to soften), fumble the wrapping and voilà!

Dipping Sauce:
• 6 tbsp. water
• 2 tbsp. sugar
• 1.5 to 2 tbsp. fresh lime or lemon juice
• 2 tbsp. fish sauce
• a few drops of rice wine vinegar
• finely chopped spring onions, garlic & chili

Recipe by Bronwyn Martin





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