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Ingredients

For the dipping sauce

For the rolls

Method

  • STEP 1

    Make the dipping sauce by pounding the garlic, chilli, ginger and sugar together using a pestle and mortar, then stir in the fish sauce and lime juice. Alternatively, just blitz everything together in a mini blender.

  • STEP 2

    Soak the rice noodles in a bowl of hot water for 15 mins, then drain well. Assemble all the prepared filling ingredients – once you start, you will need everything to hand.

  • STEP 3

    When you are ready to make the rolls, dip one of the rice papers in a bowl of hot water, moving it around until the whole wrapper is soft – about 10-15 secs – then drain on a tea towel.

  • STEP 4

    Place a rice paper wrapper on a board and at one edge of the wrapper, add a few mint leaves, then three prawn halves.

  • STEP 5

    Place some lettuce on top of the prawns, followed by some noodles, a few strips of carrot and cucumber, some more herbs and finally some beansprouts. Don’t overfill the pancakes or they will be hard to roll.

  • STEP 6

    Lift the edge of the rice paper wrapper nearest to you over the filling and, holding the filling in position with your fingers, start rolling up tightly.

  • STEP 7

    When you’re about halfway, fold the ends of the rice paper in and over the filling so that it is completely enclosed.

  • STEP 8

    Keep on rolling tightly until the whole rice paper wrapper is rolled up. To serve, cut the rolls in half on the diagonal.

RECIPE TIPS
RICE PAPER PANCAKES

Round rice paper pancakes – also called rice paper wrappers – come in various sizes. The larger 20cm pancakes (try Chinese and Thai food shops) are ideal, as they give you lots of excess pancake to help with the rolling technique. If you can only find 10cm pancakes, you’ll need to make your rolls a bit smaller and thinner, and wrapping them will be slightly more fiddly.

Recipe from Good Food magazine, June 2013

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