Keyword: entree, Family favourites, healthy snacks, Lunch, lunchbox, Meat free, rice paper roll, Sharing platter, Simple And Tasty Recipe, Thai, Vegetables, vegetarian
Ingredients
1ptk20cm Rice Paper Sheets
1Carrotpeeled, cut into thin sticks
1Cucumbercut into thin sticks
1Avocadocut into slices
100gMung beans
Small bunch fresh corianderrough chopped
Nahm Jim Dressing
1.5Red Thai ChillisDeseeded, rough chopped
3clovesGarlicPeeled
1/2bunchFresh coriander
2LemonsJuice only
1tbspPlam sugar
2tspFish sauce
Instructions
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.