Makes 16
Ingredients
125g dried vermicelli noodles, I
have used brown rice vermicelli-find in the noodle section at the supermarket-
cooked according to instructions, then rinse with cold water.
400g cooked prawns- count how many and divide by 16 to work how many to put in each one
1 carrot, cut in half to get 2 short pieces and then cut into matchstick
size
1 lebanese cucumber, sliced
lengthwise, scoop the seeds out with a teaspoon, and then slice thinly
½ red capsicum, sliced thinly
If you have some lettuce to use
up you can shred a few leaves and add this in the veg mix
1 avocado, sliced
Mint leaves- about 3-4 for each
roll. You could also use thai basil.
2 packs of rice paper- find in
the Asian section at the supermarket
Dipping sauce is sweet chili
sauce, lime juice and fish sauce.
Use approx. 1 lime, 2 tbsp sweet chilli
and about 1-2 tsp fish sauce. Please taste and adjust according to your liking.
Method
Mix the noodles and vegetables
together.
In a large frying pan put in some
warm water.
Take 1 rice paper roll and dip in
cover with water for about 5-10 seconds until flexible. If you leave to long it
will end up breaking.
Place the rice paper on a clean
board and near the bottom end of your paper put 3-4 prawns, a slice of avocado
and a small handful of your noodle mix/veg and 3-4 mint leaves.
Fold like a burrito. Fold the
bottom in, and then both sides and then roll up.
Serve with Thai dipping sauce.
