Vietnamese prawn and mint rice paper rolls

Name: Vietnamese prawn and mint rice paper rolls
Prep time: 30 min
Total time: 30 min
Ingredients: 100g rice vermicelli noodles; 250g pkt 22cm rice paper sheets; 24 large mint leaves; 24 Cooked Black Tiger Prawns, halved lengthways; 1 red capsicum, seeded, cut into thin strips; 3 spring onions, cut into 8cm lengths; 80ml sweet chilli sauce; 42.00 gm lime juice; Mint leaves, extra, to serve

www.taste.com.au

Your recipes

Prep Time: 30 minutes

Total: 30 minutes

Servings: 24

Author : Coles Magazine

vietnamese prawn prawns

Vietnamese prawn and mint rice paper rolls

Ingredients

Remove All · Remove Spices · Remove Staples

100 grams rice vermicelli noodles250 grams pkt 22cm rice paper sheets24 large mint leaves24 Cooked Black Tiger Prawns, halved lengthways1 red capsicum, seeded, cut into thin strips3 spring onions, cut into 8cm lengths80 milliliters sweet chilli sauce42.00 gm lime juiceMint leaves, extra, to serve

Export 9 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Place the noodles in a large heatproof bowl. Cover with boiling water. Stand for 5 mins or until noodles soften. Refresh under cold water. Drain.

Step 2

Fill a shallow dish with warm water. Dip a rice paper sheet in water. Drain and place on a clean board (it will continue to soften on standing).

Step 3

Arrange 2 prawn halves, 1 mint leaf, 1 piece capsicum, 1 piece spring onion and some of the noodles in the centre of the rice paper sheet. Fold the bottom half of wrapper over filling. Fold the sides over, then roll to enclose. Place on a large tray. Repeat with remaining rice paper sheets, prawn, mint, capsicum, spring onion and noodles, placing the rolls slightly apart on the tray to prevent sticking.

Step 4

Combine the sweet chilli sauce and lime juice in a small bowl. Serve the rice paper rolls with the dipping sauce and extra mint.