This delicate oriental snack may look complicated, but is actually a simple and stunning party dish

Fresh herbs and crisp vegetables are the stars of South-east Asian rice paper rolls, and homemade ones are perfect for a drinks party, as a snack, an hors d’oeuvre or as part of a buffet. A dipping sauce is the only other thing you need. Rice paper is available at most supermarkets or Asian food shops, and is sold as a bundle of firm, round discs which look like thick cellophane. They generally come in two sizes - here we have used the smaller ones, which are about 16cm in diameter. To prepare them, soak in a bowl of hot water for 20-30 seconds or until softened, then drain well on a clean tea towel or kitchen paper. Have all the fillings sliced and prepared, then soak the paper, and fill the rolls one at a time. Or, a fun way to serve them is to let your guests make their own from a choice of fillings.

The recipe here is simply a guide. When making rice paper rolls, look for interesting flavour and texture combinations, such as cooked meat like chicken or prawn with the crunch of carrots cut into matchsticks. Herbs such as Thai (or regular) basil, mint, coriander and chives are used to boost the flavour. The most common dipping sauce (see recipe below) is a classic combination of sour, sweet and spice.

FOR THE SAUCE

100g sugar
125ml white rice
vinegar
Juice and grated
zest 1 lime
½ medium red chilli
1 tbsp toasted sesame seeds

FOR THE ROLLS

12 sheets rice paper
1 small cucumber seeds removed and cut into matchsticks
1 red pepper, seeded and cut into matchsticks
12 large cooked prawns, peeled and sliced in half lengthwise
Handful bean sprouts 16 fresh basil leaves
Handful fresh coriander leaves

1. To make the dipping sauce, simmer the sugar, vinegar, lime juice and zest, and chilli in a small saucepan for about 5 minutes, or until reduced by about half. Set aside to cool.
2 Soak the rice paper sheets in a bowl of hot water for about 20 seconds, then drain well on a clean tea towel or kitchen paper (this is best done in small batches).
3 Place some cucumber, pepper and two prawn halves in the centre of each rice paper sheet. Top with 5 or 6 bean sprouts, a couple of basil leaves, and a leaf or two of coriander. Fold up one end, then roll lengthways into a cigar shape, to enclose the filling. Once made, prevent the filled rolls from drying out too much by keeping them covered with a well-squeezed, slightly damp cloth.
4 Pour the dipping sauce into a serving bowl and sprinkle with the sesame seeds. Serve sauce alongside the rice paper rolls.

DONE THAT? THEN TRY THESE VARIATIONS...

Roasted duck

If you live within easy distance of a Chinese food shop that sells roasted Chinese ducks, take advantage of this great ingredient to make roasted duck rolls. Remove the flesh from a half-duck and shred it into thin lengths. Soak and drain 12 rice paper sheets (as described above), then lay one on a board and arrange some chives down the centre (they can be longer than the rice paper sheet itself). Top with some duck meat, thinly sliced cucumber, coriander leaves, spring onion and fresh pea shoots. Spoon a little Chinese plum sauce over the top. Fold up one end, then roll lengthways into a cigar shape, to enclose the filling. Serves four.

Vegetarian

I always add noodles to vegetarian spring rolls. Place about 50g thin rice noodles in a bowl and pour over boiling water. Stand for about 5-7 minutes (check the packet instructions), then drain and cut them into 5cm (2in) lengths. Use a mixture of crisp, thinly sliced vegetables and herbs; bean sprouts, pea shoots, cucumber, carrots, peppers, spring onions and avocado slices all work well.

DIPPING SAUCES

Dipping sauces can vary from the traditional Vietnamese (see recipe above) to ready-made sweet chilli or plum sauce available at Asian supermarkets. When making homemade dipping sauces, the thing to remember is to get a good balance between hot (chilli), sweet (brown or palm sugar) and sour (fish sauce or lime juice).

SIMPLE VIETNAMESE DIPPING SAUCE

Mix together 4 tablespoons Thai fish sauce, 4 tablespoons fresh lime juice, 1 red chilli, deseeded and finely sliced, and 2 teaspoons caster sugar. Taste and adjust the flavours (you may like a little extra lime juice, for example). Serve the rolls accompanied with the dipping sauce. Serves 2.

HOMEMADE SWEET CHILLI SAUCE

Place 250ml white wine vinegar or rice vinegar, 250g caster sugar and 185ml water in a saucepan and bring to the boil over a medium heat. Add 2 cloves garlic, finely chopped, 3 large red chillies, finely chopped, 1 teaspoon grated fresh ginger, ½ teaspoon salt and 1 tablespoon Thai fish sauce. Reduce the heat and simmer for about 25-30 minutes, or until the sauce has thickened and is syrupy. Spoon into sterilised jars, and seal and label. Makes about 500ml.