Build Your Own Rice Paper Wrappers 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:

• Stuffing:
• Soak wood ear mushroom in hot water for 10-15 minutes, drain and chopped.
• Heat oil in a wok or large pan, saute shallots, garlic, pork and mushroom until meat is cooked through. Set aside.
• Wrappers:.
• Mix flour, water, salt to form a batter.
• Fill steamer 2/3 full of water, double and stretch a piece of cheesecloth tightly over the top, secure with string.
• When water begins to boil, brush the surface with some oil to prevent sticking, then pour on a small ladle of batter and spread it around in circular motion.
• Cover with lid or inverted bowl/plate, let it steam for 10 seconds. Remove the wrapper with spatula, carefully lifting from the corner.
• Sauce:
• Dissolve sugar in water, add the rest of ingredients.
• Assembly: spoon 1 tbsp of filling on wrapper and roll up gently like you would roll spring rolls. Garnish and serve either warm or room temperature.
• This serves 6-8 as appetizer, or 4 as breakfast.

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.