The mango adds a nice sweetness and softness in texture to this recipe, and the mint leaves are really fresh. Don’t forget to make the dipping sauce too. It’s really easy to whip up, and it really transforms this recipe – you can’t have the rolls without it.
The wraps are quite sticky, so if you do choose to make them in advance, make sure they aren’t touching each other because they might lose their shape or rip.
If you want to bulk them out a bit and have them as a stand alone light lunch, then you can add some softened and then cooled rice vermicelli noodles. They make these Vietnamese-inspired crayfish rice paper rolls much more filling for a healthy and nutritious lunch.
HOW TO MAKE RICE PAPER ROLLS
- 12 rice paper spring roll wrappers (by Blue Dragon)
- 12 large mint leaves
- 12 large coriander leaves
- 300g cooked crayfish
- ½ cucumber, peeled, deseeded and cut into matchsticks
- 160g mango, sliced
- For the dipping sauce:
- 1tbsp each soy sauce, sesame oil and Thai fish sauce
- Juice of 2 limes
Prepare the wrappers as per the pack instructions. Lay them out on a damp clean tea towel, add the leaves, crayfish, cucumber and mango and roll up.
Mix together the dipping sauce ingredients and serve in a bowl alongside the rolls.
You can make the rolls a few hours in advance. Store them so they don't touch each other and cover with clingfilm in the fridge