Our Thai Beef rice paper rolls were such a hit that Peter requests then regularly.
So now we’ve added this version to our repertoire. So very delicious!
- 50g Rice vermicelli noodles
- 1 ripe avocado
- 2 cheeks of ripe mango
- 1/3 tsp red thai curry paste (I like the Aayam brand)
- 1 tbsp coconut cream – use the thickest part off the top
- 8 Rice paper roll sheets
- 4-6 mint leaves, finely chopped
- Either: Firm tofu or 12 cooked prawns
Either drain, press dry and chop your tofu OR peel and chop your prawns.
Place into a glass dish.
Chop the avocado and add it and the mint to the tofu/prawns.
In a blender/bullet/thermal cooker, place the mango, thai paste and coconut cream and process until smooth (Speed 5, 8 seconds, scrape down and repeat).
Add the creamy mango sauce to the other ingredients, cover and set aside in the fridge for at least half an hour.
Cook/soak your rice noodles according to packet instructions, then drain and rinse in cold water.
Soak your rice paper rolls according to packet instructions, then lay onto a damp towel.
Place noodles on the rice paper rolls, add a tbsp of mango mixture to the top and wrap up into rolls.
These are best fresh, but keep in an airtight container in the fridge they’ll last 24 hours.