There is little sign of Autumn in Perth as it’s still unbelievably hot over here! On hot days I’m always clueless on what to make for dinner, though we try to cook something light and simple.

A few days ago, I sampled some rice paper rolls from a local cafe and tried not to balk at the price. If my mother had been there she would have been adamant at making our own rolls instead.

So I did that today…mostly with ingredients from the fridge.

Ingredients for filling:
1 cup of cooked shredded chicken
1/2 cup of thinly sliced capsicum
A handful of fresh mint leaves
A handful of fresh coriander
2 tablespoon of fish sauce
2 tablespoon of lime juice

A packet of Vietnamese rice paper rolls.

Other optional ingredients that you can use or add:
Thinly sliced carrots, chinese cabbage, beansprouts, tofu, prawns, chopped nuts or vermicelli noodles to fill up your rolls.

Mix the ingredients well.

Fill a tray or shallow pan with warm water. You don’t have to use too much water, just enough to submerge the rice sheets.

Place one rice sheet in the water for 20 seconds, then gently lift the sheet out and place onto a tea towel. The tea towel helps to absorb the extra moisture. Be careful not to oversoak your rice sheet in the water for too long, as it will get soggy and difficult to handle.

Top your ingredients onto the rice sheet. Make sure the tea towel is laid on a flat surface which helps with rolling your rolls.

Serve with your favourite dipping sauce.

This entry was posted on Saturday, March 26th, 2011 at 3:07 pm and is filed under Everyday, In the kitchen. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.