FABLE LEMONGRASS RICE PAPER ROLLS

The best way to eat rice paper rolls is to have all the elements set up on your table for everyone to assemble and eat their own rolls as they go along

Makes 8-10 rolls

Prep time: 30 mins | Cook time: 10 mins

INGREDIENTS

2 x 180g packs of Fable

1 pack of rice paper

100-150g Vermicelli rice noodles

½ ball of lettuce, shredded

Handful of mint and coriander

1 large cucumber, julienned 

Lemongrass marinade:

4 tbsp oyster sauce

1 tbsp tamari or soy sauce

1 tbsp sesame oil

Juice of ½ lemon

1 tsp maple syrup

1 stalk of lemongrass, white part only

1 brown onion, cut in half, thinly sliced lengthwise

3 cloves garlic, minced 

Pickled carrot:

1 large carrot, julienned

75ml white vinegar

75ml warm water

1 tsp of sugar 

Nuoc cham dipping sauce:

½ cup warm water

2 tbsp sugar

¼ cup fish sauce

¼ cup white or rice vinegar 

2 tbsp lime juice

1 fresh chili, thinly sliced

METHOD

Make the pickled carrot by combining ingredients and setting aside.

Cook vermicelli noodles according to packet instructions, rinse with cold water and strain. 

For the nuoc cham dressing, combine sugar and warm water until dissolved and add remaining ingredients. Adjust seasoning to taste. 

In a food processor, whiz the lemongrass into fine shreds. In large mixing bowl, combine all the wet ingredients for the lemongrass marinade and stir until combined. Add onion, minced garlic and lemongrass. Shred Fable with your fingers into smaller bits and add them into the wet mixture. Combine and ensure Fable is evenly coated.

Heat oil in a large pan until hot and add Fable mixture, and fry for about 10 minutes until and the onion and Fable is nicely browned. Set aside in a bowl.

Place lettuce, mint and coriander on separate plates and set on the table along with the Fable mix, a packet of rice paper sheets, vermicelli noodles, pickled carrots and a large bowl of water to wet your rice paper.

Wet the rice paper sheet by very briefly submerging it into a bowl of water. Shake off excess water and lay it on a flat plate. 

Now layer your filling horizontally right beneath the midline of the rice paper sheet. Start by making a bed with herbs and a bit of lettuce. Top with a small amount of vermicelli noodles, one cucumber stick, pickled carrots and then the Fable mix. Be careful not to overfill your roll – so best to err on the side of less until you find your sweet spot. Now fold the sides of the rice paper sheet to cover the side edges of your filling. 

Fold the bottom edge of the paper rice (the side that’s closest to you) over the filling. Whilst keeping the sides folded in with your fingers, start rolling away from you with medium to firm pressure, tucking the filling in underneath as you roll. 

Dip your roll in nuoc cham and munch away!