br>Working with 1 sheet of rice paper at a time, dip rice paper into
Soften rice paper sheets by soaking in warm water.
When soft and pliable, remove and place on a clean cotton cloth.
Lay a small amount of the filling along the centre top of the rice paper.
Fold one side in towards the centre, then fold the bottom up towards the top.
Roll the wrap over towards the remaining side to make a neat roll.
Repeat the process until the rice paper and filling are used up.
Combine all dipping sauce ingredients into a bowl.
Serve with rice paper rolls.
Heat a 7 inch nonstick skillet on medium-low heat. Brush with a little oil. Pour 2 tbsp egg into pan and tilt to make a thin omelette. Cook for 1-2 mins or until set. Transfer to a plate. Repeat with remaining egg and oil to make a total of 8 omelettes,
For each roll, dip 1 rice paper sheet into a bowl of hot water to soften. Place on a clean work surface. Top with an omelette, then 1/8 each of the carrot, cucumber, spinach, red pepper and cilantro. Fold in 2 opposite sides then roll up tightly to enclose. Serve with plum sauce.
eady to use.
Working with rice paper takes some finesse, so it
b>rice in a strainer until water runs clear; drain well. Combine with
stirring. Remove and drain on paper towels.
Add prawns and
Cook pasta in boiling salted water according to package instructions. Drain and rinse under cold water.
Working with 1 sheet of rice paper at a time, soak rice paper in cold water for 30 seconds then lay on a damp tea towel. Top with a sardine then add 1/8th of pasta, carrots, bean sprouts and mint and roll up into a spring roll. Repeat with remaining wrappers. Serve with fish sauce.
Whisk together shallot, lime zest, lime juice, fish sauce, vinegar, pepper jelly and jalapeno. Set aside.
Dip 1 sheet of rice paper in lukewarm water for 30-40 seconds, until softened. Place on a clean work surface and top with carrot, cucumber, bell pepper, scallion and cilantro. Fold up into a spring roll, cover with plastic wrap and chill until needed. Repeat with remaining rice paper.
Cut spring rolls in half diagonally. Serve with dipping sauce.
over thawed spring roll wrappers with a damp tea towel. For each spring roll, place
o assemble the spring rolls.
Prepare the rice vermicelli according to
nd fry the diced mango with a pinch of salt for
anut dressing over tempeh, sprinkle with sesame seeds. Bake at 350
Place noodles in medium bowl with cabbage, mint, sugar and juice
Grind the pork, spring onion, garlic, Trident Stir-Fry Fish Sauce and a pinch of salt and pepper to a smooth paste in a food processor.
Form the paste into 20 small balls and coat with flour or cornflour.
Heat the oil in a wok to medium-hot.
Deep fry meatballs for about 2 minutes until golden.
Soften rice paper in hot water and then spread it out on paper towel.
Add a few meatballs, some lettuce, a little softened vermicelli and a mint leaf.
Fold the rice paper and serve with dipping sauce.
n medium heatproof bowl; cover with boiling water. Let stand until
hinly.
Using hands, dip rice paper sheets, one at a time
pple, green onions, bell pepper, rice vinegar, and sesame oil in
large bowl with boiling water. Dip 1 rice paper at a time
Firstly, mix the rice vinegar, water, caster sugar, salt
a medium bowl. Cover with boiling water and let stand