1 kg (2.2 pounds) cooked prawns, peeled & deveined
100 grams (3.5 oz) rice vermicelli noodles
1 large carrot, shredded
1/2 small iceberg lettuce, shredded
2 cups of bean shoots, refreshed in ice water
1 small bunch of coriander (cilantro), chopped
20 pieces of rice paper
These are tasty & light alternative to a cheese platter when friends drop in for Xmas drinks.
Hints and Tips
The rolls can be made 2 hours ahead of time and kept refrigerated covered with a damp cloth. You can replace the prawns with cooked chicken or for a vegetarian option add tofu instead of prawns or chicken
Firstly, cook the rice vermicelli according to the packet instructions.
Once it’s cooked & cooled, chop in to smaller pieces and place in a bowl and set aside.
In separate bowls, place the prawns, carrot, lettuce, bean shoots and coriander (cilantro).
Fill a large bowl with hot water and place a tea bowl on the bench next to the bowl.
Gently place a piece of rice paper in the hot water and swirl around in the water until it becomes pliable.
Place the rice paper on the tea towel and along the edge of the rice paper, add three prawns then top with rice vermicelli carrot, lettuce, bean shoots and coriander.
The assemble, fold over until ingredients are covered, then fold in each side and lastly, roll up into a roll shape.
Place rice paper roll on a serving platter and cover with a damp tea towel and repeat with remaining rice paper pieces and ingredients.
Serve with sweet chilli sauce and lime juice.