Are you ready to be enlightened?!
Paper towels. That's it.
Slim Pasta (Angel Hair) or Vermicelli Noodles - a pack of slim pasta will do around 10-12 RPR
Hoi Sin Sauce
Any combination of the following:
Carrot - julienned roughly the same length as your finished RPR
Cucumber - julienned
Avocado - fine strips
Snow Peas - sliced longways or left whole
Red Capsicum - fine strips
Spring Onion - fine strips
Snow Pea Sprouts
Mint - must have!
An authentic addition: (a lot of RPR I had in Vietnam had pineapple in them and I loved it!)
Mango - sliced into fine strips or julienned
Pineapple - sliced into fine strips or julienned
Chicken - cooked, shredded or chopped into fine strips
Prawns - cooked, around 3 per RPR
Prep all of your vegetables/fruit/protein so you can have an easy, quick production line going.
On a large breadboard or the kitchen bench, wet 4 paper towel sheets and place in a square formation. They can be very wet.
Place two sheets of rice paper on the paper towels and using another wet paper towel (I usually have a bowl with water in it next to me) wet the top of the rice paper. Don't be afraid to be liberal with the 'wetness'.
Start with your noodles, arrange in a line around 2/3 of the way down the rice paper. Add the rest of your ingredients.
Fold the bottom section up first, making sure to roll it quite tightly. Fold in the sides and continue to roll to the top.
When storing, place a damp paper towel in the bottom of the container and then line up your RPR making sure they don't touch by tucking more damp paper towel between. Cover the top too. They will travel a treat!
Serve with Hoi Sin sauce - I usually water it down to a looser consistency so the flavour does not overpower the freshness of the RPR.