Ingredients Checklist
- 12 round rice paper sheets, 22cm diameter
- 50g fine dry vermicelli noodles
- 12 large, cooked prawn tails, shelled and sliced in half lengthwise
- 1½ cups shredded iceberg lettuce
- 1 large carrot, peeled and cut into fine julienne
- ½ cup fresh mint leaves
PEANUT DIPPING SAUCE
- 2 tbsp smooth peanut butter
- 2 tbsp hoisin sauce
- 2 tbsp lime juice
- 1 clove garlic, crushed
- 1 tsp chilli sauce, adjust amount to suit taste
Instructions
- Place vermicelli noodles in a bowl and cover with boiling water. Allow to soak for 2 minutes, drain.
- Fill a large flat bowl with warm water ready for dipping the rice paper sheets.
- Submerge one sheet of rice paper into warm water and place the rice paper flat on a board.
- On the top section of the rice paper, place two pieces of prawn and three mint leaves.
- On the lower part of the rice paper place some vermicelli noodles, shredded lettuce and julienne carrot.
- Fold the left and right edges of the rice paper in then starting from the bottom, roll firmly to secure the noodles, lettuce and carrot.
- Complete rolling to encase the prawns, the rice paper is sticky and will seal.
- Place the completed rolls on a plate, cover it with cling wrap to avoid drying out while you prepare the remaining rolls.
- Mix all the dipping sauce ingredients together, taste and adjust seasonings.
- Serve immediately.
