Rice Paper Wraps Recipes

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:

• 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:

• In a small saucepan, saute the garlic and pepper flakes in oil for 1-2 minutes or until garlic is tender. Add the water, peanut butter, hoisin sauce and tomato paste; cook and stir for 2-4 minutes or until thickened. Remove from the heat; set aside., For rolls, cook noodles according to package directions. Drain and rinse in cold water; drain well. Add hoisin sauce if desired; toss to coat. In a small bowl, combine the red pepper, cucumber and carrot. Set aside noodles and vegetables., Fill a shallow bowl with water. Soak a rice paper in the water just until pliable, 30-45 seconds (depending on thickness of rice papers); remove, allowing excess water to drip off., Place on a flat surface. Layer vegetables and noodles down the center; top with peanuts and, if desired, cilantro. Fold both ends over filling; fold one long side over the filling, then roll up tightly. Place seam side down on a serving platter. Repeat with remaining ingredients., Cover with damp paper towels until serving. Cut rolls diagonally in half; serve with peanut sauce.

Steps:

• Mix all the ingredients except rice paper& Chili sauce Shortly before serving soften each rice paper wrap separately- Do this by submerging the wrap in a bowl of warm water for a minute of two.
• When it is pliable it is ready, remove that one from the water and drop in another one.
• Lay out a couple of paper towels and place the softened wrap on the towel.
• Don't rub it just place it on the towel Place 1-2 tbsp of the veggie mix in the center of the wrap, add 1/2- 1 tsp sweet chili sauce.
• Fold up the bottom then fold in the sides and roll to form a sealed roll.
• Allow 3-5 per serving.