Fresh rice paper rolls with prawns and coriander
Method
2. Soften one of the rice paper wrappers in a bowl of hot water. Remove and shake off any excess water. Top the wrapper with a little vermicelli, 1 cooked prawn, some cucumber, basil and coriander and roll up, tucking in the sides.
3. For the dipping sauce, put all the ingredients in a bowl and stir until combined. Top with the crushed peanuts
4. To serve, hold the rolls in a lettuce leaf and dip into the dipping sauce.
Prep:
30 min
Ingredients
For the rice paper rolls:
100g vermicelli rice noodle8 large round rice paper roll wrappers
8 cooked prawns
1 Lebonese (short) Cucumber, halved lengthways and thinly sliced on the diagonal
Thai basil
coriander leaves
For the Vietnamese dipping sauce:
2 tbsp hoi sin sauce1 tbsp Balsamic vinegar
1 tsp Sesame oil
2 tbsp Soy sauce
To serve:
crushed Peanuts1 small oak leaf lettuce, washed and dried
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