RICE PAPER ROLLS WITH A SPICY KOREAN DIPPING SAUCE

Rice paper rolls with a spicy Korean dipping sauce

Ingredients:
100g rice vermicelli noodles
2 cups roast chicken/beef/pork
1 cup cooked prawn, sliced
1 small carrot, peeled, sliced into thin strips
1 cucumber, sliced into thin strips
2 shallots, sliced
1/4 cup mint leaves
1/4 cup Thai sweet basil
16x12 cm rice paper wrappers
Dipping Sauce:
1/3 cup soy sauce
1/3 cup rice wine vinegar
1 tbsp sesame oil
1 tbsp chili pepper flakes (kochukaru)
1 tsp finely chopped garlic

Method

1. Soak noodles in boiling water for 5 mins, or until soft.  Refresh under cold water, then drain.  Cut into 5cm lengths.  Combine noodles with pork/chicken/beef, carrot, prawn, cucumber, shallots, and herbs.  In a small jug, combine all dressing ingredients.  Pour half dressing into noodle mixture and stir to combine.  Reserve remaining dressing.
2. Soak one rice-paper wrapper in a bowl of hot water for 20 secs.  Drain and lay fat on a clean tea towel to absorb any excess water.  Top with 1/4 cup noodle mixture. Fold in ends and roll up firmly to enclose.  Repeat with remaining rice-paper wrappers and mixture.  Serve with dipping sauce.

Rice spring roll; try other filling combination, such as prawns, chicken, or tofu.