Vietnamese Rice Paper Rolls

Ingredients

• Rice Paper Roll Ingredients:
• Large cooked prawns, 9 count, peeled and deveined
• 130g Vermicelli Rice Noodles
• 1/3 Green Oak Lettuce, 6 leaves
• 1/2 Carrot, peeled and julienned
• 1/2 Lebanese Cucumber julienned
• 1/2 cup Coriander sprigs
• 1/2 cup Fresh Mint sprigs
• 6 Valcom Round Rice Paper Sheets, 22cm diameter
• Vietnamese rice paper roll dipping sauce (any brands)

Method

1. Cut prawn in half lengthwise.
2. Cook noodles according to package instructions until softened (do not overcook) then drain in a colander and rinse with cold water. Let noodles drain in a colander until ready to assemble. You can also fill a saucepan with water and bring it to a boil, add the noodles, turn off the heat and let them sit in hot water for 5-7 minutes.
3. Prepare veggies – julienne cucumbers and carrots, remove stiff stems on lettuce leaves, coarsely chop coriander and fresh mints,
4. Assemble rice paper rolls : One at a Time. Fill a shallow round bowl (wider than your wrappers) with very warm/hot water. Submerge rice paper wrapper for about 10-15 seconds or until softened(depending on the temperature of your water). Place wet rice paper wrapper on a clean and lightly wet cutting board.
5. Add veggies on one half in this order: lettuce, a generous pinch of noodles, carrots, cucumber, coriander and fresh mint sprigs.
6. Add prawn on the second half, placing prawn cut-side up.
7. Tightly roll up the lettuce side first, tuck in the sides then roll over the prawns so prawns are visible on the outside.
8. To serve – Transfer finished rolls to a serving platter and keep finished rice paper rolls covered with a damp kitchen towel so they do not dry out.
9. In a small mixing bowl, add dipping sauce and ready to taste!

Product used in recipe

• Valcom - Rice Paper