Vietnamese rice rolls are so versatile, I thought I would experiment away from the typical Asian flavours, and was thrilled that they worked out so well.
I had wanted to do a kind of ‘roast chicken caesar salad wrap thing’, but due to a few ingredient availability issues, they evolved into these.
You can add anything you like, but this is what I did before I got rolling:
- I shredded some chicken off a ready roasted Woolies (free-range) bird
- cut up a few strips of avo (in season—- halla-loo-lia)
- cut a few thin batons of cucumber (julienne)
- ripped off a few cos lettuce leaves, cut in half and overlapped
I made a little dressing as follows: (and spread about a teaspoon over the overlapped 2 leaf halves)
- Mayo/sour cream/ yoghurt/ spring onion /anchovy/ black pepper
I chopped a few anchovies (the caesar salad vibe) and spring onions very finely and added this to a concoction of about 2 tablespoons each mayonnaise, sour cream and greek yoghurt. I happened to have the sour cream and greek yoghurt on hand, but only mayo or sour cream or yoghurt would work. I added a dash of Maldon and lots of freshly ground black pepper (hilarious around the whole misprint in Australia ‘black people’ vs ‘black pepper)
Soak the rice paper rounds for a few seconds in boiling water. The hotter the water, the quicker the softening. Then place the soft rice paper on a flattened out and dampened tea towel. They can be a bit sticky, but just gently pull apart and after a few goes you become a pro.
Wrap them up like this:
Right, so easy and delicious with a bit of X factor. I reckon a few of these tucked into a picnic with a lovely chilled bottle of bubbly would seal the deal. There really should be no reason why I don’t have a boyfriend.
I look forward to connecting with you again in the future.
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