The rice paper wrappers have been lurking in my cupboard for a while, and I’ve been slightly hesitant over using them, now that I have, I really shouldn’t have been worried! You soak each individual wrapper just before you use it in warm water for 2 seconds, then they are surprisingly robust to both roll up and eat.
The filling was going to be my lunch salad for today, but this has transformed the lunch into something so much more sophisticated… And pretty!
For the rolls
4 Vietnamese rice paper wrappers
A handful of baby spinach, the smaller the leaves the better
Half a red pepper
50g edamame beans (shelled)
Half an avocado
For the dipping sauce
1 tsp finely chopped ginger
Half teaspoon finely chopped coriander
2 teaspoon tamari
Juice of half a lemon
Quarter teaspoon apple cider vinegar
The pulp from the tomato
Start by assembling the dipping sauce so the flavours have time to meld add all the ingredients for the sauce together, adding the pulp from the tomato to it. Leave to stand.
Slice the avocado, tomato and red pepper lengthwise.
Dip a wrapper in warm water for 2 seconds until softening, place on a flat surface and add small quantities of each filling, I found about 6 beans, one or two pieces of tomato, one piece of avocado, 2 or 3 spinach leaves and one piece of red pepper about right for my wraps.
Serve with the dipping sauce.