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Vietnamese prawn rolls

Last Updated: 19 January 2019

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Vietnamese prawn rolls

Prawns are high in protein yet low in calories, not to mention they are simply delicious - winning!

Ingredients:

30g rice vermicelli

8 rice wrappers

8 large cooked, peeled prawns - cut in half

1 tablespoon chopped fresh basil

3 tablespoons chopped fresh mint leaves

2 grated carrots

3 tablespoons chopped fresh coriander

4 lettuce leaves, chopped

3 tablespoons hoisin sauce

1 teaspoon finely chopped peanuts or peanut butter

 

Method:

1. Bring a medium saucepan of water to boil. Boil the vermicelli for 3 to 5 minutes and drain.

2. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to

soften. Lay wrapper flat. Lay 2 prawn halves, a handful of vermicelli, carrot, herbs and lettuce across the middle of the rice wrapper. 

3. Fold the bottom of the wrapper and the sides inward, then tightly roll the wrapper. Repeat with the remaining ingredients.

4. In a small bowl, mix the hoisin sauce and peanuts.

5. Serve the spring rolls with the sauce in a bowl for dipping.

 

Makes 8

Categories:
Recipes
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