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Prawn Rice Paper Rolls

by Annalisa Brown (follow)
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If you’re unfamiliar with Vietnamese Rice Paper Rolls, head to your nearest Chinatown or Vietnamese restaurant and sample these healthy, fresh and delicious little rolls. What's even better is they're inexpensive and easy to make.

Unlike the traditional spring roll which is deep fried, Vietnamese rolls are made using rice paper and filled with fresh ingredients and eaten as is. Fillings will vary accordingly to taste however, when making your own, keeping it simple works best.

Gourmet magazine describes them perfectly – “a salad packed into an edible container”.

Prawn Rice Paper Rolls - healthy, fresh, delicious and inexpensive.

Preparation Time: 15-mins
Cooking Time: 5-mins
Makes: 2 entrees (6 Rolls)

12 Large Tiger Prawns
6 Rice Papers
Vermicelli Noodles
Iceburg Lettuce

Key ingredients - fillings will vary according to personal taste.


Preparing the Vermicelli Noodles
Bring a saucepan filled with water to the boil.

Place the vermicelli noodles into the boiling water.

After 2 minutes stir and separate the noodles in the boiling water with a fork.

Cook the noodles for a further 5 minutes.

Rinse the noodles under cold running water and set aside to drain.

Preparing the Ingredients
Lay all ingredients on a plate (this will make the assembling process much easier)

Shell and devein cooked prawns (I used large tiger prawns as I find these to be the sweetest).

Julienne the cucumber, shred the lettuce and pick out the largest mint leaves

Preparing the Rice Paper and Assembling the Rolls
Dip one sheet of rice paper into hot water and soak for 5-8 seconds. Place on a wet tea towel or bench and commence assembling the ingredients immediately.

Place a couple of mint leaves in the first 1/3 or centre of the rice paper.

Keep ingredients simple and don't overfill the rice papers.

Add some vermicelli noodles followed by the prawns, cucumber and topped with lettuce.

Fold the right side of the rice paper and then the left ensuring the edges overlap one another. Roll up neatly and firmly tucking in the rice paper to secure the ingredients. Set aside on a serving dish. Repeat this process with the remaining ingredients and rice papers.

Garnish with additional mint and serve immediately with Vietnamese Dipping Sauce.

Prawn Rice Paper Rolls served with Vietnamese Dipping Sauce.

Soaking the rice paper for too long saturates the rice paper and it will become too wet and glutinous to work with and wont stick properly.

Overfilling the rolls makes them harder to wrap – use enough ingredients for 2 to 3 bites per roll.

#Gluten Free
#Rice Papers
#Finger Food
#Picnic Food
I like this Recipe - 8
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