Vietnamese rolls with prawn

DSC_0162I can’t believe I haven’t yet posted a recipe for Vietnamese rolls – perhaps it’s the embarrassment over my evidently poor roll wrapping skills – but here it is, in all its colourful glory.  A ridiculously tasty and easy dish, this has been a kitchen staple ever since a Vietnamese acquaintance introduced it to me.

Usually you would have some kind of peanut sauce with these, but I think a light and fruity plum sauce is a better companion for the delicate prawns.

You would probably have to go to an Asian grocer to get some of these ingredients but once you’ve stocked up on rice paper wrappers, noodles and plum sauce you can whip up this fast-food miracle on a whim.

Serves 2 (makes 6-8 rolls):
rice paper wrappers
150 g tiger prawns, cooked
1 ripe avocado, sliced
quarter of a head of lettuce, shredded
3-4 carrots, grated
juice of 1 lime
1 small bunch fresh mint
rice vermicelli noodles
sweet chili sauce
plum sauce
salted peanuts (optional)

1. Place vermicelli noodles in a large heatproof bowl and cover noodles with freshly boiled water from the kettle. Leave for 5 minutes, then drain and rinse the noodles with cold water.

2. Fill a large bowl with lukewarm water. Carefully soak a rice paper wrapper in the water for about 10 seconds, then lay it flat on a plate or cutting board. Don’t leave it in the water too long or it will be too soft to handle.

3. Place the fillings in centre of the wrapper and roll it up nice and tight, then tuck up the ends.

4. Dip in plum sauce or other dipping sauce of your choice.

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