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Why recepie famous for?
Unlike deep-fried spring rolls, these prawn-and-vermicelli rolls are fresh, healthy and a favourite among newcomers to Vietnamese cuisine.
Ingredients
50g rice vermicelli noodles16 round (22cm-diameter) rice-paper sheets
32 (about 1kg) cooked prawns, peeled, deveined
55g (1/3 cup) unsalted roasted peanuts, coarsely chopped
55g (1 cup) trimmed bean sprouts
1/2 cup pickled carrot (see related recipes - Sa lach dia)
1/2 cup pickled cucumber (see related recipes - Sa lach dia)
16 fresh mint leaves
16 fresh coriander sprigs
Instructions
Place the noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain.Step 2
Soak 1 rice-paper sheet in warm water for 30 seconds or until soft (don't soak the sheet for too long or it will tear). Drain on paper towel. Place on a clean work surface. Place 2 prawns along centre of sheet. Add a little of the noodles, peanut, bean sprouts, carrot and cucumber. Top with 1 mint leaf and 1 coriander sprig. Fold in ends and top with 1 garlic chive. Roll up firmly to enclose filling. Repeat to make 16 rice-paper rolls.
Step 3
Serve with nuoc leo (peanut sauce) and nuoc cham (dipping sauce) dipping sauces, see related recipes.
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