VIETNAMESE ROLLS

Rolling rice paper sheets is easy once you’ve learned how! The most important thing is to use fresh ingredients and prepare these Vietnamese rolls just before serving.

prep time 30 min

Ingredients

  • 240 g of Pulled Oats® Nude
  • 2–3 cm fresh ginger
  • Sesame oil for frying
  • Cucumber
  • Carrots
  • Beansprouts
  • A bunch of fresh coriander
  • Rice paper
DIPPING SAUCE
  • 1 dl water
  • 3 tsp sugar
  • 1 tsp fish sauce
  • 2 tsp rice wine vinegar
  • 1 lime juice
  • ½ red chili
  • Sesame oil
  • Sesame seeds

Instructions

  1. Whisk together all the ingredients for the dipping sauce until well combined. Taste for seasoning.
  2. Fry the Pulled Oats® in a pan with oil and grated ginger until crisp. Slice the cucumber and carrot into slices.
  3. Pour warm water onto a flat plate, place one rice paper sheet in water for 10-15 seconds or until soft. Place the rice paper on a plate or chopping board. Put cucumber and carrot strips, beansprouts, coriander and Pulled Oats® in the middle of the rice paper. Fold the bottom edges of the paper over the filling toward the centre and roll.
  4. Serve with dipping sauce.

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