This week we’re jumping continents to Vietnam for a quick and easy lunch or snack. There’s a nice Vietnamese place near our office that we often frequent for rice paper rolls, pho or curry, but due to the current virus, it’s closed. We decided to make our own this week and thought you might like to join us!
Ingredients
- 10 rice paper sheets
- 50g vermicelli rice noodles
- 1 carrot, grated
- 10 lettuce leaves
- 1 cucumber, cut into matchsticks
- Coriander (optional)
- Thai basil leaves (optional)
- 20 prawns, cooked & peeled
Preparation
Using the lettuce leaf as a mini wrap, add a small handful of rice noodles, a pinch of carrot, a few cucumber matchsticks, coriander & Thai basil leaves and wrap slightly.
Soak the rice paper sheet in cold water for 10 seconds or until just pliable. Coldwater works better than warm, as often with warm water it gets too soggy and soft too quickly.
Place the lettuce wrap about one inch away from the centre on the rice paper, then add prawns on top. Fold the closest edge of the rice paper along the filling horizontally, then fold the sides in and continue to roll.
Repeat for the rest of the sheets and enjoy!! For those that don’t eat seafood, you can replace the prawns with other protein – honey soy tofu, chicken or beef work great.
We don’t have a cocktail to accompany this week, but we do have something equally as delicious – Vietnamese ice coffee. It is made using a Vietnamese drip filter into a glass of condensed milk. If you don’t have a drip filter, you can still make a Vietnamese-inspired coffee that tastes close enough to the real thing and comes together much quicker.
Ingredients
- Coffee (½ cup of cold brew coffee is ideal, otherwise 1tbsp of ground or instant coffee in a cup of hot water will suffice)
- Condensed milk – ¼ cup or to taste
- Ice cubes
Preparation
Prepare coffee. If making hot coffee, give it a chance to cool down in the fridge or freezer. Pour into a glass, add the ice cubes and condensed milk and stir until combined. Enjoy!
