Rice Paper Rolls with Prawns, Mint and Omelette
These popular rolls are super healthy and, once you’ve got the knack of rice-paper rolling, you’ll discover they can hold many different fillings. Feel free to use shredded chicken, pork or beef instead of prawns, or make it vegan with thinly sliced cucumber, tofu and avocado. The hardest thing here is the wrapping and rolling — it can make for hilarious family fun, but don’t add too much filling, and remember patience is everything!
Not suitable for younger babies.
Makes 8 rolls.
Ingredients 10
1 tsp butter
2 eggs, beaten
125 ml warm water
8 rice paper sheets, large
8 king prawns, cooked, peeled and deveined, sliced in half or cut into thin slices
140 g rice vermicelli noodles, soaked in boiling water until al dente, drained
2 handfuls iceberg lettuce, shredded
1 carrot, grated
1 tbsp vietnamese mint, chopped
To Serve
peanut sauce
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Method 7
Heat the or oil in a frying pan over low heat. Add the and spread it over the pan in a thin layer. Cook very gently, just heating the egg through until opaque and cooked. Remove from the heat and set aside to cool. Cut the egg into thin slices.
Add the to a wide shallow bowl. Dip a into the water for about 5 seconds, until just translucent but not too soft. Transfer it to a plate where it will soften further.
To assemble a roll, put 2 prawn halves on the lower third of the , leaving about a 2 cm (3/4 in) gap at the bottom of the sheet. Top with small amounts of the , omelette, , and in a neat pile — be careful because if there’s too much filling your rice paper roll will self-destruct on rolling!
Fold the bottom of the wrapper over the filling, then hold it in place with one finger and fold both sides in. Gently but snugly, keep rolling up the rest of the wrapper, then press the seam closed. (You might want to wet your fingers when rolling the wrappers, so they don’t stick.)
Repeat this process with the remaining wrappers and filling. Cover with a damp cloth to keep them moist.
Serve with Peanut Sauce or your favourite dipping sauce.
Store the prepared rice paper rolls in an airtight container in the refrigerator for up to 24 hours. Ideally, leave space between rolls and layer them between sheets of baking paper to prevent them sticking together.
Pam Brook's tips
For older babies this is perfect finger food. Make sure the ingredients are finely chopped to avoid any choking hazard.
For toddlers serve as for adults, but go easy on the spicy sauces until they are ready for stronger flavours.
