Vietnamese Prawn Rolls

Name: Vietnamese Prawn Rolls
Ingredients: 2 oz rice vermicelli noodles; 1/4 None Chinese cabbage, finely shredded; 1/2 cup loosely packed fresh mint leaves, torn; 2 tsp light brown sugar; 2 tbsp lime juice; 12 sheets (8 inches) rice paper rounds; 1 lb cooked medium shrimp, peeled, deveined and chopped; 1/2 cup hoisin sauce; 2 tbsp rice vinegar

9 ingredients

4 steps

Ingredients

2 oz rice vermicelli noodles
1/4 None Chinese cabbage, finely shredded
1/2 cup loosely packed fresh mint leaves, torn
2 tsp light brown sugar
2 tbsp lime juice
12 sheets (8 inches) rice paper rounds
1 lb cooked medium shrimp, peeled, deveined and chopped
1/2 cup hoisin sauce
2 tbsp rice vinegar

Directions

1

Place noodles in a heatproof bowl and cover with boiling water. Soak 5 mins; drain and chop.
2

Combine noodles, cabbage, mint, sugar and lime juice in a large bowl. Season to taste.
3

Dip 1 rice paper round into a shallow bowl of warm water until soft. Place on a cutting board covered with a tea towel. Top with a little of the shrimp meat and noodle filling. Fold in sides and roll to enclose the filling. Repeat with the remaining rice paper, shrimp and noodle filling.
4

For the hoisin dipping sauce, mix the hoisin sauce and rice vinegar in a small bowl. Serve rolls with dipping sauce.