Summer Prawn Rice Paper Rolls

(Approx. 104 calories per roll )

INGREDIENTS

  • Rice paper rolls – 8 piece
  • Vermicelli noodles  –  50G
  • Prawns cooked and peeled – 16
  • Coriander – 1 small bunch
  • Carrot – 1 whole Julienned (matchstick size)
  • Cucumber – 1 large julienned  (matchstick size)
  • Sesame seeds
Sauce
  • Soy sauce ¼ cup
  • Sriracha sauce 1 Tablespoon
  • Brown sugar 1 tablespoon

METHOD

  • Cook vermicelli in boiling water for 3 minutes (see back of packet as cooking times may vary slightly) use a strainer to strain the noodles run under cold water to cool the noodles down. Once noodles have cooled, strain and set aside.
  • Peel the cooked prawns and slice in half.
  • For the sauce, mix soy, sriracha and brown sugar and in bowl.

ROLLING

  • Fill a large bowl with hot water.
  • Working with one sheet at a time, dip the rice paper roll into the hot water for 4 seconds, wiping off all the excess water and place on your bench.
  • Place some of each of the fillings in the middle of the rice paper. Put 4 pieces of the prawns on top of the filling (do not overfill or it will be too hard to roll)
  • Start by rolling from the bottom up to the fillings then Fold in the left side of the rice paper, and then the right and let the edges touch each other, with a 1mm overlap and then continue to roll the rest of the rice paper.
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Location (required)
Sydney CBDSydney (30kms from CBD)

Will a kitchen be available (required)
YesNo