Ingredients Jump to Instructions ↓

  1. 125g dried rice vermicelli noodles

  2. 1/2 medium red capsicum, thinly sliced

  3. 12 large cooked prawns, peeled, deveined, halved crossways

  4. 1/2 cup fresh coriander leaves

  5. 2 teaspoons caster sugar

  6. 12 large rice paper rounds

  7. 12 fresh mint leaves

  8. Dipping sauce

  9. 1 tablespoon fish sauce

  10. 2 red bird's eye chillies, deseeded, finely chopped

  11. 2 tablespoons lime juice

  12. 3 teaspoons brown sugar

  13. 2 tablespoons rice wine vinegar

  14. 2 tablespoons granulated peanuts

  15. Lime wedges, to serve

Instructions Jump to Ingredients ↑

  1. Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 15 minutes or until softened. Drain. Using scissors, cut into 5cm lengths. Combine capsicum, noodles, prawns, coriander, fish sauce, lime juice and sugar in a bowl.

  2. Place 1 rice paper round in a bowl of lukewarm water for 15 seconds or until just soft. Place on a clean tea towel.

  3. Arrange 1/4 cup prawn mixture along centre of round. Top with 1 mint leaf. Fold ends in and roll up firmly to enclose filling. Repeat with remaining rounds, prawn mixture and mint leaves.

  4. Make sauce Combine fish sauce, 2 tablespoons cold water, chilli, lime juice, sugar, vinegar and nuts in a bowl. Serve rolls with sauce and lime wedges.


Send feedback