Vietnamese rice paper rolls with dipping sauce
( MAKES 20 rolls )
Rice paper rolls are a fresh, healthy finger food option and the shredding of all those vegetables is no chore for the Kenwood Chef Sense. Beautifully designed to be permanently stationed in the kitchen, this intelligent, user-friendly machine will help you whip up beautiful meals every day.
Rice paper rolls
- Fit the Kenwood Chef Sense food processor bowl with the shredding blade. Run the carrots through the feeder chute then remove to a bowl. Repeat with the celery, cucumber and lettuce.
- Dip one sheet of rice paper into a bowl of warm-hot water, removing it when soft (don’t let it get too soft or it will disintegrate). Place on a damp tea towel.
- Place a coriander and a mint leaf on the rice paper then some carrot, cucumber, celery, lettuce, spring onion and bean sprouts. (Don’t overfill). Top with a little meat or a prawn. Turn in the sides and roll up into a cigar shape.
- Place on a serving plate with a small bowl of the dipping sauce (see recipe right) and the peanuts, then repeat the process to make more rolls. These rolls will keep for a few hours in the fridge. Cover well with damp kitchen paper and plastic wrap to stop them drying out. Remember to place them slightly apart to prevent sticking.
- Dipping sauce: Place all the ingredients in the food processor bowl of the Kenwood Chef Sense with fitted blade and process until you have a sauce. Pour into a clean jar with a tightfitting lid and shake well before using. Keep refrigerated.
If using barbecued duck or prawns, shred a ripe but firm mango and add to the rolls. If using barbecued pork, shred some granny smith apple.