NATURAL WHOLE VANA TULSI/HOLY BASIL

Vietnamese Rice Paper Rolls

Ingredients:

10 rice paper rolls, sheets, 100 grams Rice Vermicelli; 2 carrots, cut into sticks; 2 cucumbers, cut into sticks; 1 cup coriander leaves; 1 cup mint leaves; 1 ½ tbsp vana tulsi whole; 8 iceberg lettuce

For the Dipping Sauce:

2 tbsp soy sauce; 2 tbsp rice wine vinegar; 1 tbsp lemon juice; 1 tsp ginger, grated; 1 clove garlic, minced; 2 fresh red chilis, finely chopped; 1 ½ tsp brown sugar; ½ to ¾ cup lukewarm water; Salt and pepper to taste

Instructions:

• Prepare the rice vermicelli noodles as per the package instructions. Drain and cool.

• Prepare the dipping sauce. Place the chilies, garlic, ginger, and salt in a mortar and pestle and crush lightly.

• Mix the ingredients well and place them in a small bowl until ready to use.

• Take a skillet or shallow pan and fill it half, with warm water. Dip each rice paper in water for 10 to 20 seconds or until soft. Place on a kitchen towel and dab to drain excess water and place it on a flat surface.

• Now prep the rice rolls by placing 1 to 2 pieces of lettuce on the bottom third of the rice paper.

• Top with some coriander, mint, and vana tulsi leaves. Layer some noodles on top of it along with sticks of carrot and cucumber.

• Fold over the bottom of the rice paper roll in the filling, tucking in the sides. Roll tightly till it is closed.

• Place on a platter with seam side down.