Name: Vietnamese rolls
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 8.00 prawns; 200.00 g noodles rice; 8.00 rice paper large, squares; 1.00 cucumber ribbons; 2.00 carrots julienned; 1.00 papaya julienned; 15.00 ml fresh mint; 15.00 ml fresh basil; 15.00 ml coriander; 60.00 ml soy sauce to serve; 4.00 lime cut into wedges; 2.00 tsp palm sugar; 1.00 Tbs vinegar rice wine; 2.00 red chillies chopped; 2.00 green chillies finely chopped

Recipe Disclaimer

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Ingredients (15)

8.00	prawns
200.00 g	noodles — rice
8.00	rice paper — large, squares
1.00	cucumber — ribbons
2.00	carrots — julienned
1.00	papaya — julienned
15.00 ml	fresh mint
15.00 ml	fresh basil
15.00 ml	coriander
60.00 ml	soy sauce — to serve

DIPPING SAUCE

4.00

lime — cut into wedges

Dipping sauce: fish sauce

2.00 tsp	palm sugar
1.00 Tbs	vinegar — rice wine
2.00	red chillies — chopped
2.00	green chillies — finely chopped

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Method:

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.