Thai Rice Wraps with Dipping Sauce
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.
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…
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
- 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.
- Add the sugar and mix or shake the jar.
- Add the lime juice and fish sauce.
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
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.
3. Fold the bottom half over the filling, and then fold the sides in.
4. If taking out, make sure they are in a sealed container so as not to dry out the wrappers.
5. Dip and dunk!