Joey's Vietnamese Rice Paper Rolls

This recipe was contributed by my friend Joey. He's made it on a few occasions for large group get-togethers and the rolls are always very popular. They are a delicious and healthy alternative to deep fried Spring rolls.

Veg prep time 20 minutes
Vermicelli prep time 10 minutes
Dipping sauce prep time 5 minutes
Wrapping prep time approx. 1 minute per roll
Eating time approx 1 minute per roll.

Ingredients

• Round rice paper wraps (approx. 25 sheets)
• 200g Pork belly (either boiled or grilled and cut into strips resembling skinny fries
• Approx. 25 lettuce leaves
• Approx. 300g of cooked  rice vermicelli, cooled down (Simply pour hot water over them and leaving for 5 minutes)
• Approx 1 handful of fresh bean sprouts
• Approx 1 half of a cucumber sliced at an angle and then cut into strips resembling skinny fries
• Approx 1 handful of fresh roughly chopped coriander

For the dipping sauce

• 4 tbsp rice vinegar
• 4 tbsp fish sauce
• 200ml water
• 1 tbsp sugar
• 1 garlic clove, crushed (optional)
• 1 tbsp grated carrots (optional)

Alternatively, you can use a BBQ Hoisin Sauce or a Plum Sauce bought from the Supermarket.

Instructions

1. Quarter fill a large wok it with cold water and top it up with hot water from a kettle. I like to use a wok large enough to easily dip and submerge a single rice paper wrap whole.
2. If you are serving them already wrapped it helps with the wok because you can keep it on the hob on a low heat to keep the water warm.  The water needs to be warm but not too warm for you to put your hand in
3. Dip the rice paper wrap into the water and completely submerge it for around 5 seconds to soften it can then be placed onto an empty plate or chopping board ready for the fillings of your choice.
4. First add the lettuce leaf as it can act as a second skin protecting the roll from tearing and keeping everything inside for less messy eating.
5. Then add a pinch of Vermicelli rice noodles (enough to fit in the palm of your hand) and a pinch of everything else, and it's ready to wrap up.
6. To make the sauce just combine all the ingredients in a bowl and give it all a good stir

Here's a video showing how to roll them up.

It really is down to each individual at this point but if you have young kids (or messy eaters) I would recommend you spooning some of the sauce onto the mix before it's wrapped rather than trying to dip each one afterwards.

Results

These rolls are delicious, light and fresh with a great mixture of textures too.

You can substitute the pork for any meat (chicken is always a winner), seafood (crab sticks are perfect), and choose other veg as well. They can very easily be adapted to make a Vegetarian version too.

Just like Mexican wraps you can be as adventurous as you like, and tailor the ingredients to your own preferences.