These yummy little guys are super easy to make. Generally you need to set aside 20 mins for the folding process but its not hard! And the thing I love about them is that substitutions are totally what makes them unique every time.
Here is my basic recipe (and what I adapt from depending on whats in the fridge:
- grab a packet of rice paper wraps
- vermicelli (I tried it with thick and medium rice noodles today and it worked fine- left overs for the win)
- lettuce/cos/spinach thinly chopped
- pork or chicken (although i have used schnitzel too and that was good)
- thinly sliced veges, usually a couple of red capsicum/carrot/pumpkin (if you can tolerate it)/ cucumber
- mint and coriander leaves (you can go without one or the other but these make the flavour)
For the meat, fry thin strips and then add the sauce over the top
- 2TBsp peanut butter
- 1Tbsp GF soy sauce
- 2tsp of glucose powder
- 1TBsp sesame seeds
Its based on a hoisin and peanut butter recipe (I am yet to find a safe hoisin..)
the dipping sauce is equal parts
- white vinegar
- lemon/lime juice
- glucose powder
- either a chilli or tomato sauce (depends on tolerance- i usually try and forget that i don’t do well on chillis as it tastes better)
- fish sauce
and then the fun begins….
So there are a few rules. You need a fry pan with about 1-2cm of hot water (that you can put your fingers in). A dinner plate for rolling them on, needs about 1tsp of water on the plate so they don’t stick or just run under the tap and don’t dry it.
The hotter the water the faster the rice paper wraps fold up and then dissolve Pop it in, but immediately take it our and flip over otherwise it will uncontrollably roll up. When the wrap is soft but not limp, pull it out and pop on dinner plate. It will get softer whilst on the plate so dont let it get too mushy!
Time to start rolling. Add your ingredients starting with the noodles, the more you put in the harder it is to roll and more likely to explode. Roll it up like a kebab and bobs your uncle.
Easy!!! And fructose free!!! Enjoy