These rolls are really healthy and not fried.
- Serves: 8
- 60g rice vermicelli or rice noodles
- 8 rice paper wrappers
- 8 large cooked prawns, peeled, deveined and cut in half, use avocado and cucumber for vegetarian option
- 1 1/3 tablespoons chopped fresh Thai basil
- 3 tablespoons chopped fresh mint leaves
- 3 tablespoons chopped fresh coriander leaves
- 2 lettuce leaves, chopped
- 1 tablespoon fish sauce (use Tamari for vegetarian option)
- 1/4 cup water
- 2 tablespoons fresh lime juice
- 1 clove garlic, finely chopped
- 2 tablespoons palm sugar
- 1 red chilli finely diced
- Bring a medium saucepan of water to the boil. Boil rice noodles for 3 to 5 minutes, or until al dente, and drain. Rinse thoroughly with cold water so they don’t stick together.
- Fill a large shallow bowl with warm water. Dip one wrapper into the water for 1 second to soften. Lay wrapper on the bench and place 2 prawn halves, a handful of noodles, basil, mint, coriander and lettuce in a row across the centre, leaving about 5cm of the wrapper uncovered on each side.
- Fold in uncovered sides of wrapper, then tightly roll to enclose the filling. Repeat with remaining rolls. Click here for picture instructions: How to Wrap Rice Paper Rolls
- In a small bowl, mix the fish sauce, water, lime juice, garlic, palm sugar and chilli.
- Serve the rice paper rolls with the fish sauce.