Prawn Rolls
kat
ingredients
- 100g dried rice vermicelli noodles
- 12 cooked prawns, peeled and deveined
- 12 rice paper sheets
- 12 butter lettuce leaves
- 36 mint leaves
- 1/2 cup water
- 1/2 cup fish sauce
- 1/4 cup sugar
- 1 lime, juiced
- 1-2 chillies, finely chopped
directions
- 1
1. Soak 100g dried rice vermicelli noodles in boiling water for 10 mins until soft. Rinse in cold water, drain and roughly chop. Halve 12 cooked prawns, peeled and deveined. Dip 12 rice paper sheets (one at a time) into a shallow bowl of warm water until pliable and place onto a damp cloth.
- 2
2. For each roll, place a butter lettuce leaf, 3 mint leaves and some of the noodles onto sheet. Fold bottom edge over filling, roll once, then place 2 prawn halves (skin-side down), fold in ends, and finish rolling.
- 3
3. Combine 1/2 cup water, 1/2 cup fish sauce, 1/4 cup sugar, 1 lime juiced with 1-2 chillies, finely chopped. Serve with rolls.
Source: kat
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