 |
| A selection of Vietnamese 'Crystal' Wraps: meat, fish or tofu 'The sesame adds a toasty-roasty layer to the tofu' 'the fish has lots of delicious spice' 'Perfect contrast of soft chicken, mushroom & peanuts.' Tasters
updated 10.04.20 Photos 17.05.17
|
The gorgeous dish is an opportunity for a communal food prep session - a fun-filled bonding exercise, especially if there are conflicting food requirements.
For anyone who hasn't had one before, rice paper wraps are like spring rolls, only fresh, not fried. The pastry is translucent, clearly showing the colourful filling, hence the name 'crystal'. And, with a mouthwatering mix of crisp veg, tender protein and surprising delightful sauces, they are perfect hand-held cool food for a heatwave.
While not exactly a doddle to prepare - there is chopping and dipping and rolling - the sauces at least can be made the night before.
The presence of plenty of health-giving raw veg guarantees a high level of vitamins, minerals and antioxidants.
Keep ingredients to a minimum if preferred - just glass noodles and a few veg - but 67 likes the taste and contrasting textures of many veg. 67 admits that the well-stuffed ones are harder - but not impossible - to roll but some cooks say using 2 slightly overlapping papers makes life easier.
The rice wrappers cost a minimum one pound and a bit for 20 x 22cm papers. A smaller size is available; they can be easier OR more difficult to work with.
Fill a flat baking dish with warm water (67 found a flat dish easier than the bowl in the photo.) Dip the paper into the water for 5 seconds only (one potato; two potato...). Remove from water; don't worry if they still feel like paper; they'll continue to soften.
The smooth side of the paper is the outside/bottom. Place a lettuce leaf in the middle; add some sauce to the hollow, then glass noodles and veg. Roll up the lettuce (not the rice paper) & veg loosely. Just behind it, place a generous portion of protein - 3-4 sticks - including marinade if not too liquid. If you're worried the wrapping won't be strong enough, use 2 slightly overlapping rice papers.
Roll the edge closest to you first over the protein and then immediately over the veg. Keep firmly tucking the ingredients into the rice paper to keep the roll tight. Halfway down, fold in the sides and roll to the end
Place the finished roll obliquely on a strip of greaseproof paper. Scatter sesame seeds or peanuts underneath the roll
Roll it, pressing the garnish into the wrap; the bottom of the paper will extend and can be twisted or folded closed.
To eat, tear a wide strip off the top; take a bite; continue until you reach the bottom of the role
Tips:
COMMENTS:
Tofu:
'I wouldn't have known this was vegetarian if you hadn't told me; the sesame works beautifully with the tofu, adding a toasty-roasty layer.' Mature Housewife
'I'd prefer this as a salad.' Older Political Volunteer
Fish:
'Absolutely delicious!'
'Lots of spice which I love.'
'It's tidier and the layers are good. Much easier to eat by hand.' Political Agent
This recipe has been developed by B M Lee/ Bright Sun Enterprises. It may not be reproduced without the author's written permission.
For anyone who hasn't had one before, rice paper wraps are like spring rolls, only fresh, not fried. The pastry is translucent, clearly showing the colourful filling, hence the name 'crystal'. And, with a mouthwatering mix of crisp veg, tender protein and surprising delightful sauces, they are perfect hand-held cool food for a heatwave.
While not exactly a doddle to prepare - there is chopping and dipping and rolling - the sauces at least can be made the night before.
The presence of plenty of health-giving raw veg guarantees a high level of vitamins, minerals and antioxidants.
The Chicken Vietnamese Rolls, with tender Poached or leftover chicken, are the simplest and easiest to prepare.
Punchy, fiery Vietnamese Fish wraps have mega-appeal for the sophisticated palate; well worth the effort.
The vegetarian/vegan wraps are packed with protein, bathed in citrus peanut sauce with a hum of heat...putting paid to the belief that vegan and vegetarian food is worthy but unappetising.
Take your pick or make all three versions. The method* is virtually the same though the choice of vegetables vary.
Cost: depends on ingredients; these are a great way to use up leftover protein
Each recipe Serves: 6
Ingredients:
Noodles & Vegetables (per recipe)
1 x package 20x22cm rice paper wraps (from Chinese supermarkets; in dried packets or from the chiller cabinet; 67 used the dried Longdan brand in green packets, which are cheaper)
1 x 100gm packet glass/beanstarch vermicelli (See How to Use Your Noodle/s), soaked in boiling water 5 mins, plunged into icy water and sprinkled with toasted sesame oil
any or all of:
1/3 cup grated carrot
1/4 cup celery sticks, peeled & cut into 2inch/5cm lengths
1/4 cup finely sliced radish
1/4 cup finely sliced bamboo shoots (tinned, at major supermarkets & Chinatowns)
1/4 cup thickly sliced mushrooms
soft English lettuce
finely sliced de-stringed mange tout
tiny florets raw cauliflower
blanch in boiling water 4 mins & plunge in ice water:
asparagus spears
broccoli florets
Garnish: coarsely chopped peanuts (with most of the fat & salt rubbed off with a paper serviette) OR
sesame seeds
Wrapping: strips of greaseproof paper
Vegan Filling
1 recipe Vegan Thai Peanut Dipping Sauce
190gm firm organic tofu, sliced in thick fingers, marinaded at least 15 mins in Peanut Sauce (above)
Fish Filling
1.5 mugs cooked cod or pollock, steamed for 7 minutes, (frozen & defrosted is fine) cooled, separated into large flakes and marinated in the fish sauce (below) for at least an hour OR
1.5 mugs lightly cooked prawns OR calamari * marinated in fish sauce at least an hour
blanched asparagus spears
Sauce:
1 large clove garlic
1-2 chillis, seeds & membranes removed
1 tbsp fresh grated ginger
generous handful coriander leaves
1 tbsp reduced salt soy sauce
1 lime, zest and juice
1 1/2 tbsp groundnut/peanut oil
1/2 tbsp toasted sesame oil
lightly mashed in a blender (not pureed)
(More detailed instructions, see Fish Wraps)
Chicken Filling
1-2 mugs shredded rotisserie, leftover or poached chicken, marinated in the sauce (below) 1 hour
Sauce:
4 1/2 tbsp groundnut oil
1 1/2 generous teaspoons grated garlic
4 1/2 tsp grated peeled fresh ginger
7 1/2 tbsp finely sliced spring onions, white & green
2 tbsp sherry (opt)
Mix oil, garlic & ginger; refrigerate
Just before marinating chicken, add sliced spring onions and sherry (opt)
Note: this filling requires only chicken, sauce, celery sticks & mushrooms
(More detailed instructions, see Chicken Wraps)
Punchy, fiery Vietnamese Fish wraps have mega-appeal for the sophisticated palate; well worth the effort.
The vegetarian/vegan wraps are packed with protein, bathed in citrus peanut sauce with a hum of heat...putting paid to the belief that vegan and vegetarian food is worthy but unappetising.
Take your pick or make all three versions. The method* is virtually the same though the choice of vegetables vary.
Cost: depends on ingredients; these are a great way to use up leftover protein
Each recipe Serves: 6
Ingredients:
Noodles & Vegetables (per recipe)
1 x package 20x22cm rice paper wraps (from Chinese supermarkets; in dried packets or from the chiller cabinet; 67 used the dried Longdan brand in green packets, which are cheaper)
1 x 100gm packet glass/beanstarch vermicelli (See How to Use Your Noodle/s), soaked in boiling water 5 mins, plunged into icy water and sprinkled with toasted sesame oil
any or all of:
1/3 cup grated carrot
1/4 cup celery sticks, peeled & cut into 2inch/5cm lengths
1/4 cup finely sliced radish
1/4 cup finely sliced bamboo shoots (tinned, at major supermarkets & Chinatowns)
1/4 cup thickly sliced mushrooms
soft English lettuce
finely sliced de-stringed mange tout
tiny florets raw cauliflower
blanch in boiling water 4 mins & plunge in ice water:
asparagus spears
broccoli florets
Garnish: coarsely chopped peanuts (with most of the fat & salt rubbed off with a paper serviette) OR
sesame seeds
Wrapping: strips of greaseproof paper
Vegan Filling
1 recipe Vegan Thai Peanut Dipping Sauce
190gm firm organic tofu, sliced in thick fingers, marinaded at least 15 mins in Peanut Sauce (above)
Fish Filling
1.5 mugs cooked cod or pollock, steamed for 7 minutes, (frozen & defrosted is fine) cooled, separated into large flakes and marinated in the fish sauce (below) for at least an hour OR
1.5 mugs lightly cooked prawns OR calamari * marinated in fish sauce at least an hour
blanched asparagus spears
Sauce:
1 large clove garlic
1-2 chillis, seeds & membranes removed
1 tbsp fresh grated ginger
generous handful coriander leaves
1 tbsp reduced salt soy sauce
1 lime, zest and juice
1 1/2 tbsp groundnut/peanut oil
1/2 tbsp toasted sesame oil
lightly mashed in a blender (not pureed)
(More detailed instructions, see Fish Wraps)
1-2 mugs shredded rotisserie, leftover or poached chicken, marinated in the sauce (below) 1 hour
Sauce:
4 1/2 tbsp groundnut oil
1 1/2 generous teaspoons grated garlic
4 1/2 tsp grated peeled fresh ginger
7 1/2 tbsp finely sliced spring onions, white & green
2 tbsp sherry (opt)
Mix oil, garlic & ginger; refrigerate
Just before marinating chicken, add sliced spring onions and sherry (opt)
Note: this filling requires only chicken, sauce, celery sticks & mushrooms
(More detailed instructions, see Chicken Wraps)
Keep ingredients to a minimum if preferred - just glass noodles and a few veg - but 67 likes the taste and contrasting textures of many veg. 67 admits that the well-stuffed ones are harder - but not impossible - to roll but some cooks say using 2 slightly overlapping papers makes life easier.
The rice wrappers cost a minimum one pound and a bit for 20 x 22cm papers. A smaller size is available; they can be easier OR more difficult to work with. Fill a flat baking dish with warm water (67 found a flat dish easier than the bowl in the photo.) Dip the paper into the water for 5 seconds only (one potato; two potato...). Remove from water; don't worry if they still feel like paper; they'll continue to soften.
The smooth side of the paper is the outside/bottom. Place a lettuce leaf in the middle; add some sauce to the hollow, then glass noodles and veg. Roll up the lettuce (not the rice paper) & veg loosely. Just behind it, place a generous portion of protein - 3-4 sticks - including marinade if not too liquid. If you're worried the wrapping won't be strong enough, use 2 slightly overlapping rice papers.
Roll the edge closest to you first over the protein and then immediately over the veg. Keep firmly tucking the ingredients into the rice paper to keep the roll tight. Halfway down, fold in the sides and roll to the end
Place the finished roll obliquely on a strip of greaseproof paper. Scatter sesame seeds or peanuts underneath the roll
To eat, tear a wide strip off the top; take a bite; continue until you reach the bottom of the role
Tips:
- leftover bean starch vermicelli can be used in salads
- for an office lunch or grazing exam students, the ingredients could be presented as a platter full of goodies for do-it-yourself/make-your-own Vietnamese wraps
Tofu:
'I wouldn't have known this was vegetarian if you hadn't told me; the sesame works beautifully with the tofu, adding a toasty-roasty layer.' Mature Housewife
'I'd prefer this as a salad.' Older Political Volunteer
Fish:
'Absolutely delicious!'
'Lots of spice which I love.'
Chicken:
'Incredible; I loved the contrast of soft chicken and crunchy peanuts. It's perfect.' Mature constituency organiser'It's tidier and the layers are good. Much easier to eat by hand.' Political Agent
Blogger's note: Though the wraps were considered very tasty, the rice paper had a mixed response. Some - the older tasters - preferred to eat the rolls with a knife and fork. Others loved unwinding the wrapping as they ate the rolls by hand.
*M&S deli specials: 3 for £7
Please leave a Comment in the box below
.
No comments:
Post a Comment