Small bunch fresh coriander (cilantro)roughly chopped
Nahm Jim Dipping Sauce
1.5Red Thai Chillis (or a red chilli)Deseeded, rough chopped
3clovesGarlicPeeled
½bunchFresh coriander (Cilantro)
2LemonsJuice only
1tablespoonPalm sugar
2teaspoonFish sauce
Instructions
Rice Paper Rolls
Prepare your filling ingredients.
To make the rice paper rolls, fill a large bowl with warm water.
Add 1 sheet of the rice paper to the bowl of water and allow it to soften, this will take 30 - 60 seconds. (See note 1)
Remove the sheet from the bowl and drain off any excess water, place onto a damp work surface.
Arrange the cut carrot, cucumber, avocado, bean sprouts and coriander along the edge of the sheet.
Fold the edge until the ingredients are covered, adjust enough to tuck the ingredients in with the edge of the sheet.
Fold in each side of the sheet.
Roll up, keeping it tight but work gently to avoid tearing the sheet.
Cut in half or leave whole to serve.
Nahm Jim Dipping Sauce
Grab your pestle and mortar and add the garlic, chilli, coriander and pound to a paste. (You can also use a mini chopper)
Add the sugar and pound into mix. Then add the lemon juice and mix well.
Use the fish sauce to season to taste. (See note 2)
Once finished store in an air tight container in the fridge, until ready to serve. It will stay fresh for up to 2 days.
Notes
Note 1 - Soak time may vary depending on the brand of rice paper rolls, so check the instructions.Note 2 - You want to find a balance of sweet, sour, spicy and salty. Fish sauce can be quite overpowering so add slowly and taste as you go.