Vietnamese Prawn Rice Paper Rolls

Vietnamese prawn rice paper rolls are so delicious

that it's hard to believe that they're also really healthy.

They make a lovely change for a summer party served with the hoisin-peanut dipping sauce.

Well worth the effort - these are fantastic!

INGREDIENTS (Makes 8)

60g Rice Vermicelli Noodles

8 Rice Paper Wrappers

32 Small Cooked Prawns, peeled, and deveined

1 1/3 Tbsps Fresh Thai basil, chopped 

3 Tbsps Fresh Mint Leaves, chopped 

3 Tbsps Fresh Coriander Leaves, chopped 

2 Iceberg Lettuce Leaves, chopped

Hollow Green Leaves of Shallots, cut into 5cm pieces (optional for garnish)

Dipping Sauce

6 Tbsps Hoisin Sauce

2 Tsp Roasted Peanuts, finely chopped 

METHOD

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.

Instructions to wrap rice paper rolls

Dip one wrapper into the water for 1 second to soften. Lay wrapper on the bench and place 4 prawns, a handful of noodles, basil, mint, coriander, lettuce, and green shallot leaves 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 another small bowl, mix the hoisin sauce and peanuts.

Serve the rice paper rolls with the hoisin-peanut dipping sauce.