Prawn Rice Paper Rolls

Makes 20

Ingredients:

• 80g rice vermicelli noodles

• 20 rice paper sheets (22cm diameter)

• 1kg of peeled, deveined and cooked prawns

• 60g of roughly chopped, roasted peanuts

• 60g of trimmed bean sprouts

• ½ cup of thinly sliced carrot

• ½ cup of thinly sliced cucumber

• 20 fresh mint leaves

• 20 fresh coriander sprigs

• 20 fresh chives, cut into 10cm lengths

 

Method:

• Cover noodles in a heatproof dish with boiling water. Allow to soften and then drain and set aside.

• Soak 1 rice paper sheet in warm water for 30 seconds, until soft. Allow to drain on a paper towel.

• Place 2 prawns in centre of sheet, add a small amount of noodles, peanuts, bean sprouts, carrot and cucumber. Top with 1 mint and coriander leaf. Top with 1 chive.

• Fold in ends and roll up firmly to enclose filling.

• Repeat until all rice paper sheets are used.

 

Ingredients for dipping sauce:

Makes 1 cup

• 60mL water
• 60mL fish sauce
• 3 tablespoons of fresh lime juice
• 1 teaspoon of brown sugar
• ½ stem of finely chopped lemongrass
• 2 fresh red chillies, finely chopped. Chillies can be deseeded to reduce the heat
• 1 crushed garlic clove

Method:

• Combine all ingredients and stir until the sugar has completely dissolved and serve.