Name: Prawn and green bean rice paper rolls
Prep time: 25 min
Total time: 25 min
Ingredients: 1/2 packet (100g) vermicelli noodles; 200 gram beans, finely sliced; 2 cup (160g) beansprouts; 1/2 cup finely shredded basil; 1/2 cup finely shredded mint; 1/2 cup (80ml) plum sauce; 1 tablespoon fish sauce; 16 round rice paper sheets; 8 cooked prawns; 100 gram tofu, cut into lengths; Dipping sauce; 2 tablespoon sugar; 1 tablespoon fish sauce; 1 tablespoon water; 1 eschalot, finely chopped; 1 small chilli, finely sliced; 1 clove garlic, minced

Ingredients

1/2 packet (100g) vermicelli noodles

200 gram beans, finely sliced

2 cup (160g) beansprouts

1/2 cup finely shredded basil

1/2 cup finely shredded mint

1/2 cup (80ml) plum sauce

1 tablespoon fish sauce

16 round rice paper sheets

8 cooked prawns

100 gram tofu, cut into lengths

Dipping sauce

2 tablespoon sugar

1 tablespoon fish sauce

1 tablespoon water

1 eschalot, finely chopped

1 small chilli, finely sliced

1 clove garlic, minced

Method

1.Prepare noodles according to packet directions; drain and chop roughly. In a bowl, combine noodles, beans, beansprouts, herbs and sauces.

2.Dip 1 sheet rice paper into a shallow bowl of warm water. Shake and lie on a clean tea towel.

3.Place 1 prawn 2cm from end of wrapper; top with 1/4 cup filling. Fold wrapper over filling. Roll tightly, folding in sides.

4.Continue with remaining prawns and filling. Follow same method with tofu pieces and remaining filling.

5.To make dipping sauce, combine all ingredients in a small jar. Serve with rolls.

Rice paper wrappers are found in Asian section of supermarkets.
Note

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Ingredients

Method

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