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Vietnamese Rice Paper Rolls

Vietnamese Rice Paper Rolls

Ingredients

MAKES APPROX 25 RICE PAPER ROLLS

  • 1 Packet Vermicelli Rice Noodles
  • 2 Chicken Breast, Sliced into thin strips
  • 1 Lebanese Cucmber, Cut into thin strips
  • 1 Carrot, Cut into thin strips
  • 1 Red Capsicum, Cut into thin strips
  • 2 Spring Onions, Finely Sliced
  • 1 Bunch Mint, Set aside nice big whole leaves, finely chop the rest
  • 1/2 Bunch Coriander, Roughly Chopped
  • 1/2 Cup Kecap Manis
  • 1 Packet Rice Paper
  • DIPPING SAUCE
  • 1 Clove Garlic, Minced
  • 1 Piece Ginger (same amount as garlic clove), Minced
  • 3 Tbsp. Sweet Chili
  • 3 Tbsp. Rice Wine Vinegar
  • 1 Lemon, Juiced
  • 1 Tbsp. Sesame Oil

Cooking Method

  1. Follow instructions on the back of the rice noodle packet and cook your noodles, drain and set aside to cool
  2. In a pan cook the chicken pieces with the kecap manis sauce and once cooked through, set aside to cool
  3. In a large bowl combine the remaining ingredients (except for the whole mint leaves) with the rice noodles and thoroughly mix through. You can get creative here and add whatever things you like to the filling mix, these are just a few that i like.

  4. Fill a big shallow bowl with hot water and use to soften your rice paper so you can roll (follow packet instructions)
  5. Add some of your rice noodle mixture and some chicken and roll up... just before the last roll, add a whole mint leaf and complete the roll
  6. For the dipping sauce, mix all ingredients together and give a good stir, it packs a punch!
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