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Prawn & vegetable rice paper rolls
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Prep Time:
45 minutes
Cook Time:
Total Time:
45 minutes
Try flavorful prawn rice paper rolls for your celebration - a tasty and healthy Asian appetizer!
Ingredients:
  • 150g rice vermicelli
  • 1 375g pkt round rice paper wrappers (16.5cm diameter)
  • 24 (about 800g) cooked medium prawns, peeled, deveined
  • 1 bunch garlic chives, cut in half
  • 1 bunch mint, washed, dried, leaves picked
  • 1 bunch coriander, washed, dried, leaves picked
  • 1 (about 180g) large carrot, peeled, cut into matchsticks
  • 1 (about 150g) Lebanese cucumber, cut into matchsticks
  • 60g bean sprouts, ends trimmed
  • 44.00 gm sweet chilli sauce
  • 32.00 gm brown sugar
  • 31.50 gm fresh lemon juice
  • 12.20 gm fish sauce
Instructions:
  • In a medium bowl, pour boiling water over vermicelli and let it soak for 15 minutes. Drain, rinse with cold water, and cut into short lengths with scissors.
  • For the dipping sauce, blend sweet chili sauce, sugar, lemon juice, and fish sauce in a small bowl until smooth.
  • Soak rice paper wrappers in lukewarm water in a shallow dish until soft and pliable, about 30 seconds. Be careful not to over-soak them to prevent tearing. Dry between paper towels.
  • Slice the prawns in half lengthwise. To make the rolls, lay a rice paper wrapper on a clean surface. Line up 1 garlic chive, followed by 2-3 mint leaves, 2-3 coriander leaves, 2-3 carrot sticks, 2-3 cucumber sticks, and some bean sprouts down the center of the wrapper, ensuring they slightly hang over one end. Add a generous tablespoon of vermicelli and 2 prawn halves on top. Fold the bottom edge over the filling, then tightly roll up the wrapper into a cigar shape, leaving one end open. Place on a small tray and cover with a damp paper towel. Repeat with the remaining wrappers and filling.
  • Present the rice paper rolls with the accompanying dipping sauce.

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