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Vietnamese rice paper rolls

These rice paper rolls can be made up to four hours ahead; just be sure to wrap them in plastic wrap so they don't dry out. This recipe makes 10 rice paper rolls.

You'll need

100 gm vermicelli noodles 10 cooked prawns, coarsely chopped ½ cup each coarsely chopped coriander and mint ½ telegraph cucumber, cut into matchsticks 10 rice paper wrappers 5 oak leaf lettuce leaves, halved 1 spring onion, thinly sliced To serve: Vietnamese mint (optional)   Dipping sauce 1 small garlic clove, chopped 30 gm light palm sugar, crushed 90 ml lime juice 75 ml fish sauce 2 small red chillies, thinly sliced


  • 01
  • Place vermicelli in a large bowl, pour over enough boiling water to cover completely and stand until vermicelli are tender (2-4 minutes). Strain, drain well, then cut into rough 10cm lengths with scissors and place in a bowl. Add prawn, coriander, mint and cucumber, season to taste and set aside.
  • 02
  • For dipping sauce, pound garlic in a mortar and pestle to a paste, pound in palm sugar to combine, then stir in remaining ingredients and set aside.
  • 03
  • Fill a large bowl with hot water. Working with a wrapper at a time, submerge wrapper in water to soften (10-30 seconds), then transfer to a clean damp tea towel. Working quickly, spoon about 1/4-cup prawn mixture along the centre of the wrapper, add half an oak lettuce leaf and some spring onion, fold in ends, then roll to form a sealed cylinder. Place on a tray lined with baking paper and cover with a damp tea towel. Serve with dipping sauce and Vietnamese mint.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Nov 2013

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