Vietnamese rolls

Recipe from: 11/1/2005 12:00:00 AM

Ingredients 17
Servings 4
Time 30 mins

Ingredients

  • 8
    prawns
  • 200
    g
    rice noodles
  • 8
    large squares of rice paper
  • 1
    cucumber, thinly sliced into ribbons
  • 2
    carrots, julienned
  • 1
    small papino, julienned
  • 15
    ml
    mint
  • 15
    ml
    basil
  • 15
    ml
    coriander
  • 60
    ml
    To serve: soya sauce
  • 60
    ml
    dipping sauce
  • 4
    lime wedges
  • 125
    ml
    Dipping sauce: fish sauce
  • 2
    tsp
    palm sugar
  • 1
    Tbs
    rice wine vinegar
  • 2
    red chillies, finely chopped
  • 2
    green chillies, finely chopped
 

Method

5 mins
 
1. Shell and clean the prawns. Steam for 5 minutes and leave to cool. Soak the rice noodles and rice paper as directed on the packet.

2. Place bits of prawn, cucumber, carrot, papino and herbs down the centre of each square of rice paper. Fold over the sides and roll up. Serve the rolls with soya sauce and dipping sauce, and lime wedges to squeeze some juice over.

Dipping sauce: Mix all the ingredients together and leave to stand for 1 hour.

 

Read more on: steam  |  starch
 

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