My new best friend, Chrissy Teigen, doesn’t put coriander in rice paper rolls, and for that the woman deserves a fucking medal.
There are few things in this world I hate more than coriander (there’s a small thing with sport and pumpkin and I aren’t mates either), so when I scanned down this recipe and saw only the herbs mint and basil listed I did a bit of an awkward jig. In the supermarket. With an armful of items. That I promptly dropped (I always tell myself I won’t need a basket, and I’m always wrong).
I was nervous about tackling this recipe because the idea of handling rice paper terrified me. It’s clingy, it's unstable and it’s very temperamental. Basically it’s me whenever I enter a new relationship and god knows that’s a freaking shit fight of emotions. But I sucked it up, stepped up to the plate, and rolled that paper like my life depended on it and somehow didn’t ruin everything.
Once I’d done it a couple of times I actually got pretty cocky and was ready to walk straight into a Vietnamese restaurant and show them all how it’s done. But the rolls were having none of that and I quickly screwed up big time and ended up with noodles all over my kitchen floor. Serves me right I suppose.
I’ve made these rolls three more times since my first attempt and am in the process of trying to figure out a way to make rice paper keep overnight so I can take them to work. Finally an obsession with something that hasn’t been deep fried. Anyway if you know any rice paper hacks let a girl in on those secrets bb.
Oh also yeah I used chicken, not shrimp, cause I don't eat seafood, I know blah blah blah I'm the worst etc etc.