RECIPE: Tasty Vietnamese prawn rice paper rolls
THIS recipe makes 12 rice paper rolls and can be gluten free or vegetarian omit protein.
Rice paper rolls:
- 100g vermicelli rice noodles
- 12 cooked prawns (or 1 ½ cups shredded chicken
- ½ Continental cucumber, cut into matchsticks
- 1 bunch coriander or mint chopped
- 1 carrot, cut into fine matchsticks
- 12 rice paper wrappers (have a few spares just in case)
- 5 lettuce leaves, shredded
- 1 spring onion, thinly sliced
- Vietnamese mint (optional - to serve)
- 1 small garlic clove, chopped
- 30g light palm sugar, crushed
- 90 ml lime juice
- 75 ml fish sauce
- 2 small red chillies, thinly sliced
Place vermicelli in a large bowl, pour over enough boiling water to cover completely and stand until vermicelli are tender (2-4 minutes).
Strain, drain well, then cut into rough 10cm lengths with scissors and place in a bowl. Add prawn or chicken, coriander, mint and cucumber, season to taste and set aside.
For dipping sauce, finely chop garlic and palm sugar to combine, then stir in remaining ingredients and set aside.
Fill a large flat container with water. Working with a wrapper at a time, submerge wrapper in water to soften (10 seconds), then transfer to a clean damp tea towel.
Working quickly, spoon about ¼ cup prawn mixture, few carrot sticks mixture along the centre of the wrapper, add shredded lettuce and some spring onion, fold in ends, then roll to form a sealed cylinder.
Make sure you don't overfill the roll or will get messy.
Place on a tray lined with baking paper and cover with a damp tea towel.
Serve with dipping sauce and Vietnamese mint.