Sure these are super-simple, but if you’ve never made them before, you might shy away thinking they’re too fiddly.
They’re not. They’re SO not.
All you need is a bit of bench space, some pre-sliced veggies and pre-soaked rice noodles and you’re ready to roll. You could add anything you like to these babies, but I tend to stick to the tried-and-true carrot/cucumber/capsicum trio. I’m thinking next time of maybe adding some marinated tofu batons to give them a bit more oomph, but I truly love the fresh taste of crispy veg and am not usually in the mood to have it overshadowed.
Don’t ask me to pop in non-marinated tofu. I’m just not ready.
Oh and the dipping sauce is the funnest part of this. You could mix together some soy, lime juice, brown sugar and chopped chilli with a little coriander/cilantro, or you could just smother them in kecap manis like we do and roll about moaning over how good it is. I’m really happy for you, and Imma let you finish, but sweet soy sauce is one of the greatest condiments of all time. OF ALL TIME.
rice paper wrappers
rice noodles, soaked according to package directions
assorted veg, julienned
fresh herbs – I use coriander/cilantro and mint. And lots of it!
1. I usually soak the rice paper wrappers in a shallow bowl of warm water until pliable. I also just saw on TV this is too much soaking, and you should just splash water on them and spread it around until it soaks in. I’ve not tried it, but it sounds good. Either way should be fine.
2. Line up your noodles, veg and herbs just a little ways up from the bottom of your wrapper, and away from the sides.
Then carefully fold the empty bottom part of the wrapper over the filling and gently fold in the sides. Don’t be afraid to grip your contents fairly firmly with your fingers or you’ll just squash the whole thing and end up wrapping it like Veggie Dad does. Don’t do that.
Continue rolling, ensuring the sides are tucked in and press down the final edge to seal. I like to then rest it on the seal to help it stick together while I make the rest.