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Vietnamese prawn rice paper rolls

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Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrowSupplied

A recipe from the Good Food collection.

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Ingredients

  • 100g dried rice vermicelli

  • 20 × 16cm round rice paper wrappers

  • 40 mint leaves

  • 20 cooked prawns (shrimp), peeled, deveined and cut in half through the back

  • 10 garlic chives, halved

Dipping sauce

  • ¼ cup (60 ml) hoisin sauce

  • 2 tablespoons soy sauce

  • 1 tablespoon sweet chilli sauce

  • 1 small red chilli, finely chopped

  • 1 tablespoon chopped roasted peanuts

Method

  1. Step 1

    Soak the vermicelli in boiling water for 15 minutes, or until tender. Drain, pat dry and cut into shorter lengths with scissors.

  2. Step 2

    Dip one rice paper wrapper at a time into a bowl of lukewarm water and allow it to soak for 30 seconds, or until soft.

  3. Step 3

    Place the wrappers onto a dry surface, spoon one heaped tablespoon of the noodles along the bottom third of each one, top with two mint leaves and two prawn halves.

  4. Step 4

    Fold in the sides and roll up firmly, enclosing a garlic chive halfway through each one. Lay the rolls seam-side down on a plate and cover with a damp tea towel to prevent them from drying out. Serve with the dipping sauce.

  5. Step 5

    To make the dipping sauce, mix the hoisin, soy and sweet chilli sauces in a bowl with the chilli. Top with the chopped peanuts.

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