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Vietnamese prawn and mint rice paper rolls
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Savoury prawn and mint rice paper rolls with sweet chili dip.
Ingredients:
  • 100g rice vermicelli noodles
  • 250g pkt 22cm rice paper sheets
  • 24 large mint leaves
  • 24 Cooked Black Tiger Prawns, halved lengthways
  • 1 red capsicum, seeded, cut into thin strips
  • 3 spring onions, cut into 8cm lengths
  • 80ml sweet chilli sauce
  • 42.00 gm lime juice
  • Mint leaves, extra, to serve
Instructions:
  • Place the noodles in a large heatproof bowl and cover them with boiling water. Let them stand for 5 minutes or until softened. Then, refresh them under cold water and drain.
  • Fill a shallow dish with warm water to soften the rice paper sheet. Dip the rice paper sheet in the water, drain, and place on a clean board to continue softening.
  • Lay out 2 prawn halves, 1 mint leaf, 1 piece capsicum, 1 piece spring onion, and some noodles in the middle of the rice paper sheet. Fold the bottom of the wrapper over the filling, then fold the sides and roll to seal. Arrange on a tray, leaving some space between each roll to avoid sticking. Repeat with the remaining ingredients.
  • Mix the sweet chilli sauce and lime juice in a small bowl. Enjoy the rice paper rolls with the flavorful dipping sauce and fresh mint on the side.

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