Now is the time to make something new – so try these fresh Vietnamese rice paper rolls!
Ingredients
- 125g dried rice vermicelli noodles
- 1/2 medium red capsicum, thinly sliced
- 12 large cooked prawns, peeled, deveined, halved crossways
- 1/2 cup fresh coriander leaves
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- 2 teaspoons caster sugar
- 12 large rice paper rounds
- 12 fresh mint leaves
Dipping sauce
- 1 tablespoon fish sauce
- 2 red bird's eye chillies, deseeded, finely chopped
- 2 tablespoons lime juice
- 3 teaspoons brown sugar
- 2 tablespoons rice wine vinegar
- 2 tablespoons granulated peanuts
- Lime wedges, to serve
Method
- Step 1Place 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.
- Step 2Place 1 rice paper round in a bowl of lukewarm water for 15 seconds or until just soft. Place on a clean tea towel.
- Step 3Arrange 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.
- Step 4Make 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.
Nutrition
528 kj
Energy
2g
Fat Total
1g
Fibre
7g
Protein
43mg
Cholesterol
427.75mg
Sodium
2g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
Notes
Variation: You could use 2 cups sliced roast pork, shredded barbecued chicken or sliced roast beef instead of the prawns.
- Author: Nadia French
- Image credit: Jeremy Simons
- Publication: Super Food Ideas
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