Monday, 27 April 2009
My favourite snack and great for entrées for dinner party, as an appetiser and for cocktail parties. I also make this for my work lunches - very healthy and nutritious.
Measurements are approximates only – it basically depends on how much of the noodles, herbs or salad you would like to use. You may also use normal (rice) vermicelli instead of the mung bean variety.
60g dried mung bean/glass or rice vermicelli
Dried rice paper wrappers (22cm diameter)
300g cooked prawns
6 to 8 stalks Vietnamese mint – remove stalks and chop the leaves finely
3 sprigs common mint – remove the stalks and chop the leaves finely
6 lettuce leaves – chop fine
Place the vermicelli in a bowl and pour boiling water over the vermicelli. Leave for 3 to 5 minutes till soft, then drain.
Fill a large bowl with hot (not boiling) water. Dip one rice paper into the hot water for few seconds to soften. Lay wrapper flat.
About 3 cm away from the bottom (the end closest to you), place a row of 3 to 4 prawns, a handful of vermicelli, both mints and lettuce, leaving about a gap of 3 cm from the ends uncovered at each side.
Fold the sides first inward, then followed by the bottom closest to you. Roll tightly away from you until the end. Place on a plate and repeat. Serve with RICE PAPER ROLL DIPPING SAUCE.