Mango Prawn and Capsicum Rice Paper Rolls

Ingredients

• 8 Prawns cooked
• 90 grams Vermicelli noodles
• 8 sheets of Valcom rice paper wrappers
• 1 Mango peeled and sliced
• 1 yellow Capsicum sliced thin
• 1 bunch of spring onions
• 1 bunch of mint leaves
• 1 bunch of parsley
• For the dipping Sauce 1 tablespoon of Lee Kum Kee Chilli Garlic sauce
• 2 tablespoons soy sauce
• 1 tablespoon of Cobram estate extra virgin olive oil
• 1 clove garlic crushed
• 1 tablespoon fresh lime juice

Method

1. Firstly cook the Vermicelli noodles and leave to cool.c
2. Mix garlic sauce , soy sauce , lime juice, olive oil and garlic and set aside for the dipping sauce.
3. Slice prawns length ways and making one roll at a time start by dipping one sheet of rice paper into a bowl of warm water so it becomes soft, then put in a flat plate.
4. Place prawn halves in a row , then 2 slices of mango and capsicum. Then add in parsley mint and spring onion. Be careful not to overfill.
5. Wrap carefully into a tight roll.
6. Serve with the dipping sauce.
7. These rice paper rolls are such a delicious flavour burst in your mouth ! Such an elegant healthy snack or light meal perfect for hot summer days ! Enjoy this exciting combination.

Product used in recipe

• Valcom - Rice Paper
• Lee Kum Kee - Chilli Garlic Sauce