VIETNAMESE RICE PAPER ROLLS

 

INGREDIENTS

60g rice vermicelli or rice noodles

8 rice paper wrappers

8 large cooked prawns, peeled, deveined and cut in half lengthways

1 and 1/3 tablespoons chopped fresh thai basil

3 tablespoons chopped fresh coriander leaves

3 tablespoons chopped mint leaves

2 iceburg lettuce leaves, chopped

1 carrot, grated

Bean shoots

 

SAUCE INGREDIENTS

1 tablespoon fish sauce

¼ cup water

2 tablespoons fresh lime juice

1 clove garlic, finely chopped

2 tablespoons castor sugar

½ teaspoon garlic-chilli sauce.

 

 

Preparation method

1. 1.     Bring a medium saucepan of water to the boil.  Boil rice noodles until al dente (doesn’t take long – if boiled too long become very sticky).  Drain.  Rinse thoroughly with cold water.
   
2. 2.     Fill a large shallow bowl with warm water.  Dip one wrapper into the water for 1 second to soften.  Lay wrapper on the bench and place 2 prawn halves,  and some of each other ingredient, i.e. noodles, basil, mint, coriander, lettuce, carrot, sprouts, in a row across the centre, leaving about 5cm of the wrapper uncovered on each side.
   
3. 3.     Fold in uncovered sides of wrapper, then tightly roll to enclose the filling.  Repeat with remaining rolls.
   
4. 4.     Cut each roll in half on the diagonal.
   
5. 5.     In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and garlic-chilli sauce.
   
6. 6.     Serve rolls with dipping sauce.