Miniature Rice Paper Rolls from the Nature's Basket Amuse Bouche series.

Vietnamese rice paper rolls are something I discovered in Melbourne a few years ago. I LOVED them and ever since I have asked my foodie networks to bring me as much rice paper as they can but now that it is available at my local Nature's Basket, I needn't stress when they are running out.

They are shockingly easy to make, in large quantities AND hassle free enough to make ahead of time and make a very healthy snack. Supersize to a full meal by adding chicken or prawns to the rolls and serve with a clear soup to wash it all down with.

Explaining how to use Shitake mushrooms

Explaining how to make salad for stuffing

Rolling the Rice paper rolls.

Sprout Stuffed Rice Paper Rolls
Serves 4 to 6
Time: 30 minutes
20 sheets Blue Dragon rice paper
200 g steamed Shitake mushrooms, cut into long strips
500 g alfalfa sprouts, washed and drained
2 tbsp toasted sesame oil
1 tbsp lemon juice
A handful each of lettuce leaves, basil, mint, coriander, spring onion
Boiling hot water in a large shallow bowl
Salt to taste
In a bowl, toss chicken or mushroom with sesame oil, lemon juice and salt to taste. Set aside. Cut lettuce, basil, mint, coriander and spring onion using the chiffonade* technique. Mix well and set aside.
To assemble, take a rice paper sheet in your hand, dip it completely in boiling hot water quickly and remove. Do not soak. Lay flat on a glass or ceramic plate. Line some sprouts along the bottom edge, top with a few strips of mushroom, and a scattering of the herb and lettuce mix. Gently but firmly pack filling together and fold the left hand edge in followed by the bottom and right sides. Roll it up and serve with sweet chilli dipping sauce.
* Chiffonade is a technique where herbs or leafy green vegetables are cut into long, thin strips by stacking the leaves, rolling them tightly, and thencutting across with a sharp knife, producing fine ribbons.