These Vietnamese-style rolls make a refreshing snack or appetizer. I often make them when I feel like a light lunch. Filling ingredients are flexible; you can add tofu, marinated chicken, prawns, rice noodles, cucumber, coriander, peanuts… the combinations are endless.
• 1 cup grated carrot
• 1½ cups grated zucchini
• 2 spring onions chopped finely
• 1 tablespoon tamari/soy sauce
• 1 tablespoon sweet chilli sauce
• ½ teaspoon sesame oil
• ½ teaspoon grated fresh ginger
• rice paper sheets
- Combine the carrot, zucchini, spring onion, sauces, oil and ginger in a bowl and mix well.
- Place one sheet of rice paper in a bowl of warm water until it softens.
- Place the rice paper on a chopping board and pat dry with paper towel.
- Place a spoonful of the filling mixture on the bottom half of the rice paper and fold the bottom edge of the rice paper over the filling.
- Fold the two ends in and roll up firmly to form a neatly packed cylinder (like a fat cigar!).
- Repeat with remaining rice paper and filling.
- Best served dipped in sweet chilli sauce.