Build Your Own Rice Paper Wrapper Recipes

Steps:

• Arrange the shredded lettuce or bok choy in the centre of a large serving platter, board or tray.
• Place the carrots, cucumber, bean sprouts, spinach, mango, mushrooms, peanuts, herbs, shrimp and chicken in individual piles or bowls around the lettuce or bok choy.
• Place a small, damp terry cloth towel on each serving plate to make the rolling of the wrapper a little easier- your guest can also use it to wipe their fingers as they build their personal rice paper wrappers.
• Fill a medium-sized clean bowl with warm water in which you and your guests can dip the rice paper for 2 to 3 seconds until soft and limp.
• Gently remove and place the rice paper onto a damp terry cloth towel on your serving plate.
• Fill your rice paper wrapper with your choice of ingredients.
• Fold in the ends and roll.
• The key is not to overfill each wrapper.
• Serve a choice of dips such as Garlic Dipping Sauce (#72050), Ginger Sauce (#72051) , sweet and sour, or hot chilli dips.

Steps:

• In a large bowl filled with warm water, soak 1 rice paper wrapper for about 20 seconds or until soft. Lay wrapper out on a tea towel to absorb excess water. Transfer wrapper to a flat surface. About 1/3 from the bottom of the wrapper, create a 3-inch long row by placing some cilantro leaves followed by some red pepper, yellow pepper, snow peas, mushrooms, bean sprouts, buckwheat noodles and a little ginger. Season, to taste, with salt and pepper. Sprinkle the top 1/3 of the rice wrapper with black sesame seeds. Carefully fold the bottom of the rice paper wrapper over the vegetables. Turn in the sides and continue rolling up from the bottom.
• To serve, slice the roll in half on a bias. Serve with Orange-Chili Dipping Sauce.
• In a medium sized bowl, whisk together the sesame oil and rice wine vinegar. Toss the cooked buckwheat noodles in the sesame mixture. Set aside.
• Whisk together all the ingredients in a mixing bowl. Allow the sauce to stand for 30 minutes so that the flavors can infuse. Serve at room temperature.

Steps:

• Put the noodles in a pan of water and bring to the boil, simmer for 3 mins, then cool under running water. Drain thoroughly.
• Cut the carrot into matchsticks using a knife or a mandoline. Cut the avocado into strips and the cucumber into thin sticks. Soak 2 of the rice paper wraps in cold water for 1-2 mins until floppy.
• Lift 1 sheet of rice paper out of the water, shake gently, then lay it carefully on a board. Place 2 prawns in the centre, with a mint leaf between them. Add a strip of avocado, pile some noodles on top, then add a layer of carrot and cucumber. Fold the bottom half of the rice paper over, then fold the sides in and tightly roll it up. Repeat using the second wrapper and soak 2 more to make 2 more rolls.
• Make the rest of the rolls up using the remaining 4 wraps and the shredded chicken instead of prawns. Serve the rolls with the sweet chilli sauce for dipping.

Steps:

• Arrange the shredded lettuce or bok choy in the centre of a large serving platter, board or tray. Place the carrots, cucumber, bean sprouts, spinach, mango, mushrooms, peanuts, herbs, shrimp and chicken in individual piles or bowls around the lettuce or bok choy. Fill a medium-sized clean bowl with warm water in which you and your guests can dip the rice paper for 2 to 3 seconds until soft and limp. Gently remove and place the rice paper onto a damp terry cloth towel on your serving plate. Fill your rice paper wrapper with your choice of ingredients. Fold in the ends and roll and ready to serve. This dish is great to serve for 2 or more guests. You can fill your rice paper wrapper with your personal favourites. The key is not to overfill each wrapper. It is a good idea, as the host, to prepare 6 or 8 ahead of time but it is important that they are covered with a damp cloth so as not to allow the rice paper to dry out. They are light, delicate and very, very tasty. You may wish to serve a choice of dips from garlic, ginger, sweet and sour, or hot chilli dips go very well with this type of rice paper roll. You may wish to vary some of the ingredients by using some toasted sesame seeds, bamboo shoots, Peking duck, all of these make excellent combinations. The idea of the damp cloth on each serving plate is to make the rolling of the wrapper a little easier and your guests can also use it to wipe their fingers as they build their personal rice paper wrappers. Garlic Dipping Sauce Combine soy sauce, Worcestershire sauce, sesame oil, garlic and sugar in a bowl. Stir until sugar dissolves. Cover and chill before serving. Ginger Sauce Combine soy sauce, ginger and sugar in a bowl. Stir until sugar dissolves. Cover and let stand at least 15 minutes before serving. Makes ½ cup