I had made this soup few days back and I had left over Sotanghon (Mung thread). I was looking for some recipes to use this up and I came across this recipe from here. When I was reading through the recipe, I remembered eating this recently in one of the Indo Thai fusion restaurant in my area and it tasted really good. I just had to buy the rice paper sheets that are easily available in any Chinese grocery.
This is a very easy recipe and hence a great appetizer to feed a crowd. I served this with store bought sweet chili sauce and it was absolutely delicious. Also, it was a very filling appetizer and the best part is there is no cooking involved.
Preparation time – 20 mins
Cooking time – none
Difficulty level – easy
Ingredients – (makes around 15 rolls)
- Mung thread/sotanghon noodles – 1 oz (can substitute with rice noodles)
- Rice paper – 15 sheets
- Cabbage – 1 cup (finely shredded)
- Carrot – 1 (finely grated)
- Spring onion (scallion) – 1 (finely chopped)
- Cilantro – 2 tsp (finely chopped)
- Rice vinegar – 1 tbsp
- Sugar – 1 tsp
- Salt – ½ tsp
- Crushed garlic – 1 clove
- Water – 1tbsp
- Soak the mung thread or rice noodles in boiling water for 5 minutes. Drain it and then cut it into 3 inch strips.
- In a bowl add all the ingredients listed under the dressing ingredients and mix well.
- To this dressing add the cut noodles, cabbage, carrot, scallion and cilantro and mix until well combined. Keep it aside for about 20 mins to marinate.
- Keep a flat bowl with hot water in the work area. Slowly immerse a single rice paper sheets into the hot water for about 15 secs and slowly remove it and place it in a kitchen cloth or a wooden work board.
- Place about 2 tbsp of the prepared noodles and vegetable mixture on one half of the sheet (the side closer to you).
- Now fold the sheet from the bottom over to the top and then tuck the sides in. Then give the roll one more roll and place it on a clean damp towel.
- Roll the rice paper tightly so that all the stuffing is tight and intact. It will take some practice to roll them well.
- Keep them covered with a damp towel until ready to serve.
- Serve with sweet chili sauce.
- The roll can be steamed or fried, but it tasted really fresh without any cooking.
- The roll has to be absolutely kept covered in a damp kitchen cloth. They tend to dry out pretty quickly.
- The rolls can be prepared up to 4 hrs in advance (covered in damp cloth) and can be kept in the refrigerator until ready to serve.