You can’t hang around Vietnamese Aussies for too long without getting influenced; and these are one of my favourite dishes. Super quick, healthy and easy, and you can remix it (as I have) and add any ingredient you like!
Moving house recently has left me super stressed and with little time to prepare food (or blogs it seems, sorry!) – and I love how quickly I can whip this up in the kitchen. You can also pack these to go – perfect if you get tired of sandwiches when out!
Preparation time: 15 minutes
Ingredients: (makes around 10 wraps, enough for a family of 4)
- 1 pack rice paper wraps
- 1 pack vermicelli noodles
- 1 head of lettuce
- 1 pack beansprouts
- 1 small pack of coriander
- ½ thinly sliced cucumber
- 2 spring onions, thinly sliced
- 30 cooked king prawns, seasoned with chilli and garlic
- 10 crab flavoured sticks, defrosted
The main items you will always need are the rice paper wraps and the vermicelli noodles. The latter may be quite easy to obtain from your local supermarket, however unless your local is somewhat ethnically diverse, you may have difficulty getting the rice paper wraps. I live out in the sticks, so I had to take a trip to a Chinese grocery store (where I embarrassingly learnt the meaning of cash and carry) to find them.
Next is your salad! Generally the Vietnamese wraps contain an assortment of locally produced salad, however to make things easier I grabbed whatever I could find in my supermarket: Lettuce, beansprouts, coriander, sliced cucumber and spring onions.
Lastly I used stir-fried chilli prawns, and some defrosted crab flavoured sticks, but you can use any fish or meat you like, or go without altogether!
Prepare and place all of the salad ingredients out around you – so you have easy access to it all when filling the roll.
To prepare the noodles – boil for 3-5 minute and drain. Don’t worry if it all sticks together in a gloopy mess – you are going to take bunches at a time! Place this near you ready to use.
Fill a large mixing bowl with hot water. Place one rice paper wrap carefully into the hot water and keep turning it until it becomes soft.
Place the wrap flat on to a plate, and start adding your ingredients – right at the very bottom of the wrap. Be careful not to over pack it or the wrap will split – and do it quickly before the wrap becomes too sticky!
Start by tucking the ingredients inwards towards you and roll the wrap away from you. Make sure to tuck in the sides as you roll.
And that’s it! Serve with any dip of your choice – I used sweet chilli sauce, and hoisin sauce. Enjoy!