Equipment
Ingredients
Filling
- 55 g rice noodles, dry vermicelli
- 60 ml rice vinegar
- 10 ml soy sauce
- 150 g carrot, peeled and grated
- 200 g turnips, peeled and grated
- 6 shiitake mushrooms, stems removed, thinly sliced
- 15 g cilantro, chopped
- 10 g mint leaves, coarsely chopped
- 10 g thai basil, coarsely chopped
- 1 g salt
- 8 romaine lettuce, inner leaves, chopped
- 8 rice flour spring roll wrappers
Nutrition (per serving)
Method
Place the rice noodles in a large bowl and cover with hot water. Soak for 20 minutes until pliable.
Bring a large pot of water to a boil at 100°C (212°F).
Drain the soaked noodles, add them to the boiling water, and cook for 1 minute.
Drain the noodles again and rinse thoroughly with cold water to stop the cooking.
Cut the noodles into 5 cm (2-inch) lengths using kitchen scissors and toss with 10 ml of rice vinegar and the soy sauce.
In a large bowl, combine the grated carrots, turnips, mushrooms, and herbs. Toss with 30 ml of rice vinegar and salt.
In a separate bowl, toss the chopped lettuce with the remaining 20 ml of rice vinegar and salt.
Briefly submerge one rice paper wrapper in a shallow bowl of warm water (approx 40°C/104°F) for 30 seconds until pliable.
Lay the hydrated wrapper on a kitchen towel and arrange herbs, the carrot mixture, lettuce, and noodles on the lower third.
Fold the sides of the wrapper inward over the filling and roll tightly from the bottom to the top.
Chef's Notes
- Ensure the vegetables are squeezed of excess moisture after grating to prevent the rolls from becoming soggy.
Storage
Refrigerator: 1 day — Store wrapped in a damp paper towel to prevent the rice paper from hardening.
Reheating: Best served cold; do not reheat.
