Fun Rolls

These are little parcels of meat and veg wrapped in rice paper with a spicy sauce. They are meant to be quite refreshing on a summers day, apparentley. Kim Dinh told me about this recipe which Maria has called "Fun Rolls" because of the fantastic time you'll have assembling them and stuffing them into your mouth. That's what she says now. She did try to claim they were Vietnamese and genuinely called "Fun Rolls." After her "Pork - Me" recipe I am not so sure...

Ingredients:

For the rolls:

Vietnamese Rice Papers (not Chinese which need to be cooked)
Summer vegetables of choice: e.g.
- lettuce
- cucumber
- mint
- shallots
- beansprouts
Boiled or steamed meat of choice: pork slices, fish or prawns

For the Dipping Sauce:

1 tspn sugar
1 clove chopped garlic
1 sliced chilli ( 1tbspn sweet chilli sauce)
1 tblsp fish sauce
Juice of 1 lime to taste

Rice noodles/vermicelli

Instructions:

Slice vegetables finely and arrange on one large plate. Mix sauce ingredients together. Add a bit of more anything that appears to be lacking. Boil rice noodles/vermicelli (takes 2 - 3 minutes. Follow packet directions)

Boil water and place in a good sized bowl. You need this to soften your rice papers.

When everything is ready, begin assembling your fun rolls. Do this by first immersing each rice paper in the hot water. When 'soft', remove and start to fill. Don't overload them or there will be spillage.

Fold rolls and let the good times roll.

Serve with:

Noodles. Dip rolls into sauce

EASY PEASY MEALS

with the Grand Master Chef and her able assistant

Fun Rolls

Ingredients:

Instructions:

Serve with: