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Author: Bill Granger Source: www.lifestylefood.com.au Quick, Contemporary, Healthy Try these delicious rice paper rolls with the Vietnamese dipping sauce. |
Ingredients
- 100 g Rice Vermicelli
- 8 Cooked Prawns
- 1 oak leaf Lettuce washed and dried
- Asian Basil
- Coriander Leaf
- 1 small cucumber - halved lengthways, then thinly sliced on the diagonal
- 8 large round Rice Paper wrappers
For the Vietnamese Dipping Sauce
- 2 tablespoons Hoison Sauce
- 1 tablespoon Balsamic Vinegar
- 1 tablespoon Sesame Oil
- 2 Tablespoons Soy Sauce
- Crushed peanuts to serve
Method
- Place the rice vermicelli in a bowl and cover with boiling water.
- Soak for 6 to 7 minutes, then drain and place on a serving dish.
- To serve, arrange the lettuce, basil, coriander, and cucumber on a large platter and place on the table, alongside the prawns, vermicelli, rice paper wrappers and dipping sauce.
- Place a large bowl of hot water on the table.
- To wrap the rolls, soften the rice paper wrappers in hot water and shake off any excess water.
- Place the wrapper on a plate, top with a little vermicelli, one cooked prawn, cucumber, basil and coriander in the middle and roll up, tucking in the sides.
- Place each roll in a lettuce leaf and dip into sauce.
Vietnamese Dipping Sauce
- Place all the ingredients in a bowl and stir until combined. Top with crushed peanuts.
