CONSUMED LIFE: Yummy Vietnamese Style Rice Paper Rolls

We love these Vietnamese style rice paper rolls, and we've been making them for about a year for parties and whenever we fancied them. Quite often that is! I've started to prefer these to sushi, maybe because I've eaten too much sushi, but these are also fresher with more vegetables and herbs, and the sauce is amazing! We use the same recipe for an Asian salad dressing which we make ALL the time. I've been wanting to blog the recipe since the first time we made them but never managed to get decent enough pics until now. I guess it's more like a rolling tutorial than a recipe but here it comes. Hope you like!

Vietnamese style rice paper rolls

Ingredients
Rice paper sheets (from Asian Supermarkets, in Helsinki there's many in Hakaniemi)

Fillings of your own choice, for example
Chinese cabbage, rice noodles, bean sprouts - these are needed to bulk the rolls
Crunchy veggies chopped into stripes ; peppers, carrots, sugarsnap peas, cucumber, courgette
Prawns, tofu, mushrooms or other form of protein, marinated to your liking.
Avocado, cause it's tasty!
Coriander and mint leaves

Cold water on a plate

1. Place a rice paper sheet in the water for about 30 seconds or until it has softened.

2. Place the soft sheet on a plate and fill. Start with the herbs so that they will be visible and your rolls will look prettier! Don't overfill as then the rolls won't stay together.

3. Wrap the roll. Fold the bottom up first, then the sides and roll. Try to make them as tight as possible, so that they are easier to dip and eat without making a huge mess. (We always make a mess anyway) I also make lots of different filling combinations so you never know what you gonna get!

4. Repeat until your pile of rolls is big enough. We always, always make too many. Eyes bigger than bellies etc. You can make a salad out of the excess veggies and dipping sauce, just mix them up and it will be good!

(Picture instructions below)

Dipping sauce

Soy sauce 0,5 dl
(Sweet soy sauce, 1 tablespoon, optional)
(Yuzy vinegar, 1 tablespoon, optional)
Rice wine vinegar 0,2 dl
Honey 2 teaspoons
Fish sauce 1 teaspoon
Juice of two limes
Chili, 1, chopped finely
Ginger, 3 tablespoons, finely grated
Garlic, 2 cloves, finely grated
Scallion, 1, finely chopped
(Some sesame oil and sesame seeds, optional)

Mix all ingredients together.
We never actually measure the ingredients, but taste and add stuff if needed,
so the measures here are estimates only.