Thai Rice Wraps with Dipping Sauce

Posted in - Recipes & Vegetarian on March 15th 2013 3 Comments

These are extremely simple to make. However, you do need to have a little patience in wrapping them.  While they will still be delicious if they fall apart, you will need to use a fork or chopsticks rather than the joy of holding in your fingers and dipping. Brilliant healthy packed lunch option, or for a starter at a dinner party.

ricewrap1

Ingredients

Rice Wrappers – you probably  need to go to a Chinese Supermarket for these, unless you are lucky enough to live near an exotic shop….
ricewraps

Rice noodles
Sesame Oil
Mixed vegetables thinly chopped – I tend to use a package meant for stir-fries, containing beansprouts, peppers, carrots etc.
Shredded Chicken, Prawn, Shredded Beef etc if you like. Optional – I usually go veggie here.
Chillis finely chopped, chilli paste, chilli sauce…

Dipping Sauce
1 birdeye chilli or 1 tsp of pre-prepared chilli (start by using half, as in Thailand this is served very spicy and half may be enough)
2 cloves garlic
30g sugar – palm sugar is preferable. If you don’t have it, use granulated or Demerara 6 tsbp fish sauce
6 limes
Fresh Coriander

  1. Roughly chop the garlic and put it in a pestle and mortar with the chilli – if you do not have one, crush the ingredients and put in a jam jar.
  2. Add the sugar and mix or shake the jar.
  3. Add the lime juice and fish sauce.
  4. Alternative Dipping Sauce
    There is no strict rule here and you could just use light soya sauce with a squeeze of lime.  However my preference is to mix the ingredients below together:
    1tbsp light soya sauce
    1tbsp mirin
    squeeze of lime
    Finely chopped chilli – depending on how much you have put in the wrap and the heat you can take.

    1. Take a wide shallow dish and put the rice wrappers in it and pour hot, not necessarily boiling, water on top. If you are patient, put one in at a time, but if you are like me, I plonk however many I am making in and am careful in separating them. Writing this makes me realise how silly that is really as they can break when separating. So perhaps do it one at a time! It only take a few seconds for them to soften. If you leave them in for too long, they may fall apart when lifted.
    2. Take a rice paper pancake, lay it on a board, and fill with the noodles tossed in sesame oil. You do not need to add the sesame oil. Put some vegetables on top and a blob of chilli sauce of some kind, or just chopped crushed chillis on top. You could of course also put the chilli sauce on before the noodles.

    ricewrap

    3. Fold the bottom half over the filling, and then fold the sides in.

    ricewrapfinish

    4. If taking out, make sure they are in a sealed container so as not to dry out the wrappers.

    5. Dip and dunk!

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As of now (3) people have had something to say...

  • Peter - Reply

    March 15, 2013 at 9:38 am

    Hooray, a diet friendly recipe!

    • Victoria Straker Cook! - Reply

      March 15, 2013 at 10:47 am

      Try most of the recipes listed under fish like the monkfish with garlic and sun-blushed tomatoes, and the spicy thai salad. Also the canapes can all be made in larger portions and eaten alongside lots of vegetables with no carbs. There are some chicken dishes like the Spiced Roast chicken which can be made with a little oil and no butter, the flat iron of beef, and the tomato chicken. Let me know how they go. Daisy would love the spicy thai salad and you can probably get hold of a green papaya in London which is preferable to cabbage – difficult though not always impossible, in Dorset!

  • no1influencer - Reply

    March 15, 2013 at 11:25 am

    O h my. I want some of these now please. another great recipe. Thanks Viks

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