Not only does it allow the individual to eat to suit their flavours I actually find that it gives people the chance to experiment a little without having to make them sit and eat a whole plateful.
Rice paper rolls can be quite trickly to master in the beginning, which also provides for some light hearted entertainment around the table, but within no time you will have mastered the filling and rolling up and of course, be left to enjoy your creation.
We have used Chinese Roast Pork in our rice paper rolls, but you could use any meat or seafood, prawns are great as is Peking Duck. The salad does not have to be limited to the ingredients listed below... again this can be up to your imagination and your tastes. The same applies to the sauces.
Before you go any further I need to apologize for this photo... the rice paper roll I used as an example was just too tempting and needed to be eaten!!! No-one else was willing to wait for me to take photos of theirs either..... what can I say these are good!
Chinese Roast Pork Rice Paper Rolls
Points per serve: 4
1 serve Chinese Roast Pork
1/4 head of iceberg lettuce, shredded
1 red capsicum, cut thinly into 3 cm strips
6 spring onions, cut into 3cm lengths
1 carrot, peeled and grated
1 lebanese cucumber, cut into 3 cm strips
200 g bean shoots
1 bunch fresh coriander, coarsely chopped
handful fresh mint leaves
handful fresh basil leaves
2 red chillis, chopped
sweet chilli sauce
16 rice papers
Cook pork as per recipe. Slice and platter.
Arrange lettuce, spring onion, capsicum, carrot, cucumber, bean shoots and herbs on a platter, keeping chilli's seperate if using.
Fill a large round dish with warm-hot water. Working with one rice paper at a time, place into water and allow to soak until it is completely softened. Remove from water. (You can have a tea towel ready flat on the table next to the bowl just to quickly drain the excess dripping water on - actually advisable). Place rice paper onto dinner plate.
Place desired meat, salad, sauce in the middle of the rice paper. Fold in two sides to secure ends and then roll up, enclosing all the filling.