Asian Rolls

judy down under  posted 04-15-98 
Asian Rolls 

Finely chopped coriander/spring onions/bean shoots/Vietnamese mint 
and  grated carrot.  Set aside.  You can use the green tops of the spring 
onions to tie around a few of the wraps (as if wrapping a gift)for 

Round flat rice papers, these are placed in a bowl of hot water, wait 
until they are soft and pliable (approx. 15 secs) place on a dry teatowel 
and proceed to wrap.

  2 tablespoons fish sauce 
  juice half lemon 
  1 tab rice wine vinegar 
  chopped chillies (optional) 
  whole clove of garlic (optional) 

Mix and set aside for dipping.


After placing 1.5 teasp of filling onto the middle of the rice paper
roll, roll up and they are ready to dip and eat. The rolls are not cooked 
and are rolled.

Sprinkle a little grated carrot and chopped spring onion for colour 
sprinkle with lemon juice 

Return to Mimi's Archive Page