Name: Vietnamese prawn rolls
Cook time: 20 min
Total time: 20 min
Ingredients: 50 gram rice vermicelli noodles, soaked, drained; 1/4 wombok (chinese cabbage), shredded finely; 1/2 cup loosely packed fresh mint leaves, torn; 2 teaspoon light brown sugar; 2 tablespoon lime juice; 500 gram cooked medium king prawns; 12 21cm rice paper rounds hoisin dipping sauce; 1/2 cup (125 millilitres) hoisin sauce; 2 tablespoon rice vinegar

Ingredients

50 gram rice vermicelli noodles, soaked, drained

1/4 wombok (chinese cabbage), shredded finely

1/2 cup loosely packed fresh mint leaves, torn

2 teaspoon light brown sugar

2 tablespoon lime juice

500 gram cooked medium king prawns

12 21cm rice paper rounds hoisin dipping sauce

1/2 cup (125 millilitres) hoisin sauce

2 tablespoon rice vinegar

Method

1.In a medium bowl, combine chopped vermicelli with wombok, mint, sugar and juice; season to taste.

2.Shell and devein prawns; chop meat finely.

3.Meanwhile, make hoisin dipping sauce.

4.Dip one rice paper round into bowl of warm water until soft; place on board covered with tea towel. Top with a little of the prawn meat and noodle filling. Fold and roll to enclose filling. Repeat with remaining rounds, prawn meat and noodle filling.

5.In a small bowl, combine hoisin sauce with rice vinegar to make dipping sauce. Serve rolls with hoisin dipping sauce.

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Ingredients

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