I decided to make Vietnamese rice paper rolls for the entree, followed by Chicken Penang Curry with Jasmine Rice for the main meal, and a Berry Clafoutis for dessert.
The rice-paper rolls were so fresh and tasty!!! I'll definitely be making them for my son's first birthday party in a few weeks.
INGREDIENTS:
Pack of 22 rice paper rolls
Rice vermicelli
Chopped iceberg lettuce
2 grated carrots
2 grated Cucumbers (drained of moisture)
half a cup of fresh mint
half a kilo of fresh peeled prawns
Hoi Sin sauce (for dipping)
METHOD:
Place the rice vermicelli in a bowl and cover with boiling water. Sit for 10 mins before rinsing with cold water and draining.
Place a sheet of the rice paper in a bowl of warm water for 30 seconds.
Remove from water and place on a damp tea towel. Mount some vermicelli, lettuce, cucumber, carrot, mint and prawns toward the bottom of the sheet.
Roll the bottom up, fold in the sides, and roll to seal.
Serve with a Hoi Sin dipping sauce.
You can add many different things to these - teriyaki chicken is delicious, and you could also use tuna, bamboo shoots, or avocado. Anything goes!
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