Vietnamese rice paper rolls
Vietnamese rice paper rolls
2016-07-05 23:44:41
Total Time
30 min
Ingredients
- 60g rice vermicelli or rice noodles
- 8 rice paper wrappers
- 8 large cooked prawns, peeled, deveined and cut in half
- 1 1/3 tablespoons chopped fresh Thai basil
- 3 tablespoons chopped fresh mint leaves
- 3 tablespoons chopped fresh coriander leaves
- 2 lettuce leaves, chopped
Sauce
- 2 tablespoon fish sauce
- 3 tablespoons fresh lime juice
- 1 clove garlic, finely chopped
- 1 fresh chili padi chopped(deseeded if you like)
- 2 tablespoons caster sugar
Other sauce
- 3 tablespoons hoisin sauce
- 1 teaspoon finely chopped roasted peanuts
Instructions
- Bring a medium saucepan of water to the boil. Boil rice noodles for 3 to 5 minutes, or until al dente, and drain.
- Rinse thoroughly with cold water so they don't stick together.
- 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, a handful of noodles, basil, mint, coriander and lettuce in a row across the centre, leaving about 5cm of the wrapper uncovered on each side.
- Fold in uncovered sides of wrapper, then tightly roll to enclose the filling.
- Repeat with remaining rolls.
- In a small bowl, mix the fish sauce, lime juice, garlic, sugar and chilli.
- In another small bowl, mix the hoisin sauce and peanuts.
- Serve the rice paper rolls with the fish sauce and hoisin-peanut dipping sauces.
Tina's Cooks https://tinascooks.com/
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