Viatnamese Prawn and Mint Rice Paper Rolls

Fri, 22 July 2022

INGREDIENTS

Wai Wai Rice vermicelli (Red Packet) – 100 g

Bich Chi Rice Paper 22cm – 250 g packet

Mint Leaves, Large – 24 pcs

Cooked Black Tiger Prawns, Halved Lengthways – 24 pcs

Red Pepper, Seeded, Cut into Thin Strips – 1 pc

Spring Onions, Cut into 8cm lengths – 3 pcs

Maeploy Sweet Chilli Sauce – 80ml

KTC Lime Juice – 2 tbsp

Mint Leaves, extra, to serve

 

METHOD:

1: Sock the Rice Vermicelli in boiling water for around five minutes. Now refresh the noodles under cold running water and drain.

2: Dip a Rice Paper sheet in lukewarm water and place on a clean board.  You may use a shallow dish filled with warm water for dipping the rice paper sheet.

3. Arrange 2 Prawn Halves, 1 Mint Leaf, 1 Piece Red Pepper, 1 Piece Spring Onion and some of the noodles in the centre of the rice paper sheet.

4. Fold the sheet from bottom by half over filling. Fold the sides over, and then roll to close. Put it on a large tray.

5. Repeat the process using all Rice Paper Sheets, Prawn, Mint, Capsicum, Spring Onion and Noodles, and place them on the tray with a little gap between each and every roll. The rice paper rolls are ready for serving now.

6. You can mix the Sweet Chilli Sauce and Lime Juice in a small bowl for dipping. While serving, you may add the extra Mint with the dipping sauce.