Soft Rice Paper Rolls with Green Mango, Asparagus & Enoki Mushrooms

• Makes

• Preparation time:

• Cooking time:

Ingredients

1.5 sheets of 22 cm (8½ in) rice paper
2 perilla leaves
2 round mint leaves
5g shredded iceberg lettuce
5g rice vermicelli noodles
20g shaved green mango
10cm length green spring onion
Pinch of fried shallots
½ asparagus spear, (cut lengthways) blanched
4 enoki mushrooms
Nuoc Cham dipping sauce (see below for ingredients and method)

Method

1. To assemble the rolls, cut 6 pieces of rice paper in half. Fill a large bowl with warm water and dip 1 whole sheet of rice paper in the water then lay it flat on a plate. Dip a half sheet of rice paper in the water and lay it vertically in the middle of the round sheet. This will strengthen the roll, preventing the filling breaking through.
2. In the middle of the rice paper, place 2 perilla leaves horizontal line approximately 4 cm (1½ in) from the top. Below the perilla add some round mint, lettuce, vermicelli, green mango, spring onion & fried shallots.
3. To form the roll, first fold the sides into the centre over the filling, then the bottom of the paper up and over.
4. Roll from bottom to top to form a tight roll and just before you complete the roll add asparagus & enoki mushroom so that it sticks out at one end.
5. Serve with Nuoc Cham dipping sauce.

Nuoc Cham:
3 tablespoons fish sauce
3 tablespoons white vinegar
125ml young coconut juice
2 tablespoons sugar
2 garlic cloves, chopped
1 bird’s eye chilli, thinly sliced
2 tablespoons lime juice

Combine the fish sauce, vinegar, sugar and coconut juice in a saucepan and place over medium heat. Stir well and cook until just before boiling point is reached, then remove from the heat and allow to cool.
To serve, add the garlic and chilli, then stir in the lime juice.
Store tightly sealed in a jar in the fridge, for up to 5 days.
This makes 250 ml.

Notes