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Mini prawn rice paper rolls
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Prep Time:
35 minutes
Cook Time:
Total Time:
35 minutes
Delicious mini prawn rice paper rolls - a refreshing addition to any spring soirée.
Ingredients:
  • 50g vermicelli rice noodles
  • 24 small rice paper sheets
  • 125.00 ml coriander leaves
  • 125.00 ml mint leaves
  • 500g cooked prawns, peeled, deveined, halved lengthways
  • 2 Lebanese cucumbers, seeded, cut into long matchsticks
  • 2 red radishes, thinly sliced
  • 125ml sweet chilli sauce
  • 2 carrots, peeled, cut into matchsticks
  • 60ml rice wine vinegar
  • 20.00 gm caster sugar
  • 2.40 gm salt
  • 1 red birdseye chilli, seeded, finely chopped (optional)
  • 1 tsp finely grated ginger
Instructions:
  • Prepare the pickled carrot by mixing the carrot, vinegar, sugar, salt, optional chili, ginger, and 1 tablespoon of water in a small bowl. Cover and refrigerate for 1 hour to enhance the flavors. Drain before serving.
  • Place the noodles in a heatproof bowl and cover with boiling water. Let them soak for 2 minutes, then refresh them under cold water. Drain well and coarsely chop using kitchen scissors.
  • Submerge 1 rice paper sheet in warm water, then transfer to a clean board after draining (it will continue to soften).
  • Lay out 2 coriander leaves and 2 mint leaves evenly on the bottom third of the rice paper. Add 2 prawn halves and a small portion of noodles, cucumber, radish, and pickled carrot on top.
  • Wrap the rice paper sheet around the filling, folding in the sides as you roll it up. Place on a tray and continue with the rest of the ingredients. Make sure to keep the rolls slightly apart to prevent sticking. Serve with sweet chilli sauce.

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