SACHIE’S PRAWN FRESH SPRING ROLLS WITH NUOC CHAM DRESSING
| Ingredients | Makes | Prep & Rolling Time (Minutes) | Cooking Time (Minutes) |
|---|---|---|---|
| 13 | 4 rolls | 10 | 10 |
|
INGREDIENTS |
|---|
|
30g rice vermicelli, un-cooked |
|
4x rice wrappers (large) |
|
4 large cooked prawns - peeled, de-veined, sliced in half |
|
¹/₄ carrots, cut into julienne |
|
50g fancy lettuce, cut into julienne |
|
Fresh coriander |
|
Vietnamese mint |
|
Sauce |
|
1 tbsp water |
|
1 tbsp fish sauce |
|
2 teaspoon brown sugar |
|
2 teaspoon lime juice |
|
Garlic & chilli, chopped |
DIRECTIONS
To prepare the vermicelli, first soak in hot water for 5 minutes. Drain the water and set aside.
To make the dipping sauce, combine all the ingredients into a small ramekin and set aside.
Dip a sheet of rice paper in a bowl of hot-warm water for 10 seconds and place the sheet on a flat surface, wipe the rice paper over with a cloth to remove excess water.
Place two sliced prawns at the bottom of the rice paper closest to you and add vermicelli, lettuce, carrots, coriander and Vietnamese mint.
Fold the 2 sides parallel to one another and roll up tightly, press to seal.
Cut into half and serve with dipping sauce.