Prawn Spring Rolls

Name: Prawn Spring Rolls
Ingredients: 1/2 cup sweet chili sauce; 2 tbsp lime juice; None None For the prawn spring rolls; 4.25 oz dried vermicelli noodles, covered in boiling water for 5 mins, or until softened, coarsely chopped; 1 tbsp lime juice; 2 tbsp palm sugar; 1 tbsp fish sauce; 16 (6 inch) round rice paper sheets; 16 None fresh mint leaves; 16 None medium cooked prawns, shelled; 5 oz small cucumber, deseeded, cut into thin strips; 6 None shallots, sliced thinly; 16 sprigs fresh cilantro; 2 oz pea shoots

14 ingredients

3 steps

Ingredients

1/2 cup sweet chili sauce
2 tbsp lime juice
None None For the prawn spring rolls
4.25 oz dried vermicelli noodles, covered in boiling water for 5 mins, or until softened, coarsely chopped
1 tbsp lime juice
2 tbsp palm sugar
1 tbsp fish sauce
16 (6 inch) round rice paper sheets
16 None fresh mint leaves
16 None medium cooked prawns, shelled
5 oz small cucumber, deseeded, cut into thin strips
6 None shallots, sliced thinly
16 sprigs fresh cilantro
2 oz pea shoots

Directions

1

Combine noodles with lime juice, sugar and fish sauce.
2

To assemble spring rolls, cover a cutting board with a clean, damp tea towel. Place 1 sheet of rice paper in a bowl of warm water until softened then place on tea towel. Top with a mint leaf, prawn, 1 tbsp noodle mixture, cucumber, shallots, cilantro and pea shoots. Fold in the short sides and roll up to enclose filling. Repeat with remaining rice paper and ingredients. Place on a sheet tray lined with plastic wrap, cover with a damp paper towel and chill until ready to serve.
3

To make the dipping sauce, combine sweet chili sauce and lime juice in a small bowl. Serve with spring rolls.