Monday, March 19, 2018

From the Food Bowl

sadviser June 30, 2011

DELICIOUS AND NUTRITIOUS… Ed Siauw of Shepparton last week prepared Vietnamese Rice Paper Rolls for staff at The Adviser. Photo: Alicia Zeqir.Goulburn Valley Health doctor, Ed Siauw of Shepparton last week shared one of his all-time favourite recipes with The Adviser.
He says Vietnamese Rice Paper Rolls are a simple, nutritious and tasty treat that can be prepared in advance for snacks, lunches or entertaining.

Vietnamese Rice Paper Rolls  Makes 10

Rice paper rolls
•    10 sheets rice paper, available at supermarkets and Asian grocers
•    20 prawns cooked, cleaned and shelled
•    1 pkt bean sprouts
•    100g rice vermicelli soaked in hot water until noodles soften
•    fresh mint and coriander sprigs

Dipping Sauce
•    4 tbspn Hoi Sin sauce
•    2 tbspn crushed peanuts
•    1 red chilli finely sliced


Rice paper rolls
Soften rice paper by immersing sheets in water one-at-a-time.
Assemble by placing two prawns and small amounts of the bean sprouts, rice vermicelli, coriander and mint in the centre of the rice paper.
Fold two opposite sides of the paper towards the centre, then fold one of the other sides in and roll to form the shape of a spring roll.

Dipping Sauce
Combine ingredients.