Prawn Spring Rolls

Name: Prawn Spring Rolls
Ingredients: 1/2 cup sweet chili sauce; 2 tablespoons lime juice; 4 1/4 ounces vermicelli noodles dried, covered in boiling water for 5 mins, or until softened, coarsely chopped; 1 tablespoon lime juice; 2 tablespoons palm sugar; 1 tablespoon fish sauce; 16 rice paper 6 inch round, sheets; 16 fresh mint leaves; 16 prawns medium cooked, shelled; 5 ounces cucumber small, deseeded, cut into thin strips; 6 shallots sliced thinly; 16 sprigs fresh cilantro; 2 ounces pea shoots

13 ingredients

3 steps

Ingredients

1/2 cup sweet chili sauce
2 tablespoons lime juice
4 1/4 ounces vermicelli noodles dried, covered in boiling water for 5 mins, or until softened, coarsely chopped
1 tablespoon lime juice
2 tablespoons palm sugar
1 tablespoon fish sauce
16 rice paper 6 inch round, sheets
16 fresh mint leaves
16 prawns medium cooked, shelled
5 ounces cucumber small, deseeded, cut into thin strips
6 shallots sliced thinly
16 sprigs fresh cilantro
2 ounces 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.