Vietnamese cold rolls

Makes:  8    Preparation:  20 min    

INGREDIENTS

• 60g rice vermicelli or rice noodles
• 8 rice paper wrappers
• 8 large cooked prawns, peeled, deveined and cut in half
• 1 1/3 tablespoons chopped fresh Thai basil
• 3 tablespoons chopped fresh mint leaves
• 3 tablespoons chopped fresh coriander leaves
• 2 lettuce leaves, chopped
• 1 tablespoon fish sauce
• 1/4 cup water
• 2 tablespoons fresh lime juice
• 1 clove garlic, finely chopped
• 2 tablespoons caster sugar
• 1/2 teaspoon garlic-chilli sauce
• 3 tablespoons hoisin sauce
• 1 teaspoon finely chopped roasted peanuts

METHOD​

• Bring a medium saucepan of water to the boil. Boil rice noodles for 3 to 5 minutes, or until al dente, and drain. Rinse thoroughly with cold water so they don't stick together.
• Fill a large shallow bowl with warm water. Dip one wrapper into the water for 1 second to soften. Lay wrapper on the bench and place 2 prawn halves, a handful of noodles, basil, mint, coriander and lettuce in a row across the centre, leaving about 5cm of the wrapper uncovered on each side.
• Fold in uncovered sides of wrapper, then tightly roll to enclose the filling. Repeat with remaining rolls.
• In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and garlic-chilli sauce.
• In another small bowl, mix the hoisin sauce and peanuts.
• Serve the rice paper rolls with the fish sauce and hoisin-peanut dipping sauces.