Vegetable Rice Paper Rolls with Nahm Jim
How To Make Vegetable Rice Paper Rolls - Perfect for a light lunch or sharing platter, rice paper rolls are fresh, versatile and full of goodness.
- 1 ptk 20cm Rice Paper Sheets
- 1 Carrot peeled, cut into thin sticks
- 1 Cucumber cut into thin sticks
- 1 Avocado cut into slices
- 100 g Mung beans
- Small bunch fresh coriander rough chopped
Nahm Jim Dressing
- 1.5 Red Thai Chillis Deseeded, rough chopped
- 3 cloves Garlic Peeled
- 1/2 bunch Fresh coriander
- 2 Lemons Juice only
- 1 tbsp Plam sugar
- 2 tsp Fish sauce
Rice Paper Rolls
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 about a minute.
Remove the sheet from the bowl and drain off any excess water, place onto your work surface.
Arrange the cut carrot, cucumber, avocado, mung beans and coriander into the centre of the sheet.
Fold the top and bottom of the sheet over the ends of the vegetables. Then take the left side of the sheet fold it over the top of the filling and continue to roll into a tight roll. Keep the roll tight but be gentle as you do not want to tear the sheet.
Place onto a board and cut in half 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. 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.
Once finished store in an air tight container in the fridge. It will stay fresh for up to 2 days.