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Vietnamese rice paper rolls

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    Source: www.taste.com.auReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B6, H, C, E
    MineralsSelenium, Iodine, Fluorine, Potassium, Magnesium, Chlorine, Phosphorus

    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.

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