If one is looking for gadgets to make Asian foods, Chinese supermarkets in Toronto are definitely one of those amazing places to go to for anything Asian; sometimes even better than in Asia itself! I was in the section where everything Vietnamese was stocked, when I found these colander like plastic plates which come in a pack of 12. They are made specially for rolling rice paper rolls and I was curious to see if they will really work. Since they are of reasonable price, I thought I will just buy and give them a try. My past experience with rice paper was truly frustrating. Once they are soaked in water, they tend to stick together easily regardless what surface one is working on! In the end, I made these rice paper rolls once and never make them again until recently with the help of these plates. My verdict - these plastic plates are a good buy if you are one who love making your own rice paper rolls at home! To make the process more effortless, I used cooked cold cuts instead of boiling a raw chunk of pork belly and slicing it on my own. In this recipe, I used packaged cold cut turkey and they are really lean and tasty! You may vary all the ingredients to suit your taste.
Utensils Needed:-
Colander like plastic plates (12 units) (if you can get them)
Or any suitable clean working surface (kitchen counter or plastic cutting boards)
A deep heat proof round plate (large enough) to drag the rice papers
Small stainless steel pot
Serving plates and bowls to hold your various ingredients
Ingredients for the rolls:-
18 cooked and chilled large shrimps without shells and tails (you may buy and thaw frozen cooked shrimps)
Cooked cold cuts (I used cold cut turkey) you may use chicken or ham or roast beef (your choice)
(Cut out 24 pieces into a rectangular size of approximately 1" x 2")
36 pieces of mint leaves
36 pieces of cilantro/parsley (only the tender leafy parts, discard the hard stems)
12 stalks of fresh garlic chives (cut into 3" length) (use only the green part)
12 pieces of head lettuce (or any lettuce of your choice) (you want only the leafy part)
1 whole carrot shreded
3 cups of cooked rice vermicelli (cooked, drained & cooled)
24 pieces of English cucumber (in strips of approximately 1/4" x 2")
12 sheets of rice paper
3 cups water
Extra water for boiling rice vermicelli
Method:-
Rinse the shrimps and set aside.
Fill the pot with about 1-1/2 cups of water and bring to boil.
Place shrimps in boiling water and cook over high heat until shrimps just turn pink.
Remove from heat and drain shrimps. Run cold tap water over shrimps.
Drain, shell and devein shrimps. Slice each shrimp into half by running your knife horizontally along the back of the shrimp. Arrange shrimps in a plate and set aside for use.
Using the same pot, fill it half full with water and bring to a boil. Place the dried rice vermicelli into the boiling water, let it soften and becomes opaque. Remove from heat and drain. Set aside in a plate to cool.
Rinse all the vegetables and herbs (lettuce, cilantro/parsley, mint and garlic chives) separately, drain and spin dry. Tear out the leafy parts of the lettuce and discard the hard center stalk.
Cut or tear the different herbs into sizes and set aside for use.
Scrape off carrot skin, wash, dry and julienne or cut into strips like matchsticks. Set aside.
Rinse cucumber and cut into strips of 1/4" x 2". Keep skin on.
Cut cold cut meats into size and set aside for use.
To make the hot water bath for the rice paper, pour 1-1/2 cups of filtered drinking water into the deep heat proof round plate. Place in microwave oven on high for 1 minute or until water is just slightly steaming but not boiling. Remove from microwave and set plate of hot water bath onto a flat steady work surface.
Drag each piece of rice paper briefly in the plate of hot water bath and place individually onto plastic plates. You don't need to shake off the excess water since the plastic plates will drain away any excess water as you work on the rolls. Repeat for all 12 sheets and stack the plates with the rice paper one on top of the other.
Then you may start rolling the rice paper rolls starting with the sheet on the first plate.
Begin by lining the rice paper with 2 pieces of lettuce about 1/3 from the edge of the rice paper closest to you, then start stacking two pieces of cucumber strips horizontally on top of the lettuce, about 2 tablespoons of julienne carrots on top of the cucumbers, about 3 tablespoons of rice vermicelli on top of the carrots, arrange 3 pieces of mint leaves one after another and 3 pieces of cilantro/parsley one after another horizontally on top of the vermicelli.
Then place 2 pieces of cold cut by arranging them horizontally beyond and above the vermicelli and 3 pieces of halved shrimp by arranging them horizontally one after another beyond and above the cold cut.
Fold the rice paper by lifting the bottom end over the vermicelli, then fold both ends on your left and right towards the center like an open ended envelope; then lift the roll slightly from the bottom using both thumbs and roll all the way to the top of the sheet making sure that the ingredients are not falling out on either the left and right ends.
Just before you reach the top of the sheet, place a piece of the garlic chive horizontally on the sheet leaving about 1 inch of the chive to stick out from one end.
Then complete the roll by rolling over the chive all the way to the end of the sheet. The rice sheet will seal itself. Just pat on it lightly to ensure that the seal is tight. Remove from plastic plate.
Place roll on a serving plate and cover with plastic food wrap to prevent drying out as you continue to finish all the 12 sheets. Repeat the process until you are done with the sheet on every plastic plate.
Ingredients for the dipping sauce:-
2 tablespoons Chinese barbeque sauce
2 pips garlic (finely minced)
1 teaspoon sesame oil
1 tablespoon pure peanut butter
3 teaspoons filtered water.
Method for dipping sauce:-
Place all ingredients in a small gravy pot and cook over low heat, stirring until it boils. Remove and pour into a serving bowl to use as dipping sauce for the rice paper rolls.
Enjoy!
Note: I find it a little tedious preparing the ingredients, but the rolling part is super easy and swift with the use of these special plastic plates. I will want to make these rolls again. After all, nothing is better than being able to vary the ingredients in the rolls when you are able to make them yourself!
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