Ingredients for 6 rolls
– 12 prawns,peeled, cooked and cut in half
– 2 bundles of vermicelli noodles, blanched in boiling water and rinsed under cold water
– 1 cucumber, cut into batons
– 1 handful of mung bean sprouts
– 1 bunch Thai basil, picked
– 4 spring onions, cut into matchsticks
– 1/2 head oak lettuce, washed and dried
– 1 packet rice paper
– 1 red chilli
– 20g palm sugar
– 1 clove garlic, finely grated
– 3 tbsp fish sauce
– Juice of 2 limes
Method
1. Once you have all the ingredients together, start by making the dipping sauce, simply mix the last 4 ingredients and set aside.
2. To make the rice paper rolls, dip the rice paper in some cold water and place it onto a damp board.
3. In the centre arrange the cooked and chilled noodles, lettuce, cucumber, spring onions, basil and prawns.
4. Bring the centre of the rice paper over and fold the sides in, keeping pressure and rolling tight.
5. Roll all the rice paper and serve with the dipping sauce.
6. Enjoy!
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