For dinner, my mum in law found rice paper at Yes Natural Shop at Clementi Central and decided to whip up vietnamese rice roll for us! It was pretty cheap for 30 sheets! The shop owner advised her to wipe both sides with a damp cloth before wrapping. We tried it without damping it and it was as hard as paper and was a nightmare trying to hold all the ingredients together. But once you damped the sheets, it miraculously became a sticky paper that hugged all the ingredients in place.
Using lettuce, bean sprouts, carrots, bee hoon and basil leaves we added sprinkles of roasted ground peanuts before wrapping. To roll it with success we had to do it really slowly and gently and to tuck in the sides towards the end when you are rolling the sheets up. Try not to place them too near each other as the sides gets stuck easily. You could add mock meat or tofu sticks too if you want more texture.
With store bought thai chilli sauce as condiments, it was a light and crunchy meal we all enjoyed.
Slice the roll into 3 parts and we had it with a curry carrot soup recipe we found online.
- 1 tablespoon vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 large carrots, sliced
- 5 new potatoes, quartered
- 2 cups of vegetable broth
- 2 teaspoons grated fresh ginger
- 1 teaspoon curry powder
- salt and pepper to taste
- Heat oil in a soup pot over medium heat. Add onion and garlic, and cook stirring often until onion is translucent. Add carrots and potatoes, and cook for just a few minutes to allow the carrots to sweat out some of their juices.
- Pour the vegetable broth into the pot, and season with ginger, curry powder, salt and pepper. Bring to a boil, then reduce heat to low. Simmer for 15 to 20 minutes, until carrots are tender.
- Puree soup in small batches using a food processor or blender, or if you have an immersion blender, it can be done in the soup pot. Reheat soup if necessary, and serve.