Ingredients:
Ingredients
- 7 – 14 sheets of 22cm/8.5″ round rice paper
- 11 small cooked prawns, cut length way
- 50g / 1.5 oz dried vermicelli noodles
- 2 cucumbers, julienned
- 2 carrots, julienned
- 2 avocados, thinly sliced
- 14 mint leaves
- 14 coriander leaves
- Hoisin sauce to serve
Method:
1. Place vermicelli noodles in a bowl and cover with warm water for 2 minutes, then drain (or follow packet instructions).
2. Fill a large bowl with warm water. Submerge one rice paper into the bowl for 2 seconds. If your bowl isn’t large enough to fit the whole rice paper in one go, that’s fine, just rotate it and count 2 seconds for each section you submerge into the water.
3. Place the rice paper on a board or the counter with the smooth side down. On the top part of the rice paper, place 3 prawns with a mint leaf and coriander leaf in between, with a small handful of the noodles, a couple pieces of cucumber, carrot and avocado.
4. Fold the left and right edges of the rice paper in, then starting from the bottom, roll up to cover the lettuce bundle. Then keep rolling firmly. The rice paper is sticky, it will seal itself.
5. Serve with the hoisin dipping sauce.
Jaz Culinary 