Appetizers
Yor Dip
Ingredients
- 12 rice paper wrappers
- 150 g (5 oz) cooked pork or shrimp, sliced
- 100 g (3.5 oz) rice vermicelli, cooked
- 1 handful lettuce leaves
- 1 handful fresh mint
- 1 handful fresh coriander
- 1 handful Thai basil
- 1 carrot, julienned
- 50 g (1.8 oz) bean sprouts
Method
- Dip a rice paper wrapper in warm water for a few seconds until pliable.
- Lay it flat on a clean tea towel.
- Arrange lettuce, herbs, vermicelli, carrot, bean sprouts and meat in the centre.
- Fold the sides in and roll tightly from the bottom, like a small parcel.
- Repeat with remaining wrappers and filling.
- Serve immediately with a dipping sauce.
Introduction: Yor Dip are Laos's fresh, uncooked spring rolls, wrapping herbs, vermicelli and grilled meat in soft rice paper.
Cultural Background: Yor Dip are Laos's fresh, uncooked spring rolls, wrapping herbs, vermicelli and grilled meat in soft rice paper. Light and refreshing, they are commonly served as a starter before heavier meals, especially in the hot season, and reflect the Lao preference for balancing rich dishes with fresh, herbal counterpoints.
Tips: Do not oversoak the rice paper or it will tear when rolling. Keep rolled spring rolls covered with a damp cloth to prevent drying out.
Variations: A vegetarian version uses fried tofu instead of pork or shrimp. Add pickled vegetables for extra tang.
Storage: Best eaten fresh; if needed, store covered in the refrigerator for up to a few hours.
Reheating: Not applicable – Yor Dip is served cold.
FAQs:
Q: Can these be made ahead?
A: They are best assembled shortly before serving to keep the wrapper fresh.
Q: What dipping sauce works best?
A: A peanut sauce or a lime-fish sauce dip both pair well.
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