Thanks to Paul from Eat Me for this recipe.
(for the dressing)
2 long, red chillies, seeded and chopped
1 garlic clove, very finely chopped
20g palm sugar, crushed
40 ml lime juices
60 ml water
60 ml Vietnamese fish sauce
40 ml rice wine vinegar.
(for the filling)
Rice vermicelli, soaked in hot water till softened and drained
Bean shoots, string removed
Coriander, Mint, Vietnamese mint, Asian basil (plenty of each)
Peanuts, roasted and chopped
Rice paper (purchased from Asian food shops)
Combine the first 7 ingredients together. Taste and adjust as you wish.
In a bowl combine the rice vermicelli with the carrot, cucumber, bean shoots, herbs and peanuts.
Add a few spoonfuls of the prepared dressing, just enough to lightly coat and flavour the noodles. Reserve the rest of the dressing.
Take one sheet of rice paper and place in hot water until softened. Remove and place it over a moistened dishcloth.
Place a small amount of the prepare noodle salad on to the lower third of the rice paper. Fold the short sides into the center over the filling. Begin to roll from the lower end, adding a garlic chive just before fully forming the roll (the garlic chive should stick out of the end). Repeat till the filling is all used.
Serve immediately with the remaining dressing for dipping.
You can also serve these with Hoisin sauce, to which you’ve added a splash of Chinese black vinegar and sesame oil.