Vietnamese Rice Paper Rolls with dōTERRA Oils
Discover the cuisine of Vietnam with these tasty, quick and easy rice paper rolls. The perfect summer party treat, packed with bright, fresh flavours, you’ll be asked to make them again no doubt. Add a citrus burst of flavour with 2 drops of Lime and Cilantro essential oil, this recipe is light, fresh and absolutely doTERRA delicious.
INGREDIENTS
Dipping Sauce
- 1 tablespoon fish sauce
- 2 red bird's eye chillies, deseeded, finely chopped
- 2 drops of Lime essential oil
- 2 drops of Cilantro essential oil
- 3 teaspoons brown sugar
- 2 tablespoons rice wine vinegar
- 2 tablespoons granulated peanuts
RIce Paper Rolls
- 50 g vermicelli noodles
- 150 g snow pea, ends trimmed
- 1 large avocado, peeled and stoned
- 12 rice paper rounds (22cm)
- 18 cooked prawns, shelled, deveined and cut in half lengthways
- 1/3 cup mint leaves
- 1/3 cup coriander leaves
- 1 large carrot, peeled and grated
METHOD
- Place rice noodles in a heatproof bowl. Cover with boiling water and let stand until vermicelli are tender (2-4 minutes). Drain well.
- Blanche snow peas in a small saucepan of boiling water for 1 minute. Refresh under cold running water and drain well.
- Slice snow peas and avocado lengthways into thin strips. Divide filling ingredients evenly.
- To make rolls: Soak the rice paper in warm water until just softened. Remove from the bowl and then transfer to a clean damp tea towel.
- Put 3 prawn halves into the centre of the rice paper.
- Add a mint leaf, coriander leaf, snow peas, avocado, carrot and noodles. Fold over rice paper and roll up, pressing edge to seal. Place on a tray lined with baking paper and cover with a damp tea towel. Repeat with remaining ingredients.
- Dipping Sauce: add all ingredients to a small ball and stir until sugar dissolves
- Cut rolls in half and serve with dipping sauce