Rice paper rolls filled with prawns and Asian herbs
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|20||Rice paper rounds|
|½ cup||Fresh coriander|
|½ cup||Thai basil leaf|
|½ cup||Fresh mint|
|1 to serve||Sweet chilli sauce|
- Cook vermicelli in boiling water for 2 minutes, then drain well and set aside to cool. Heat 2cm water and the lemon juice of 1 lemon in a saucepan. Add raw prawns and simmer for 1 to 2 minutes to cook, turning once, until they turn bright pink. Remove to cool.
- Fill a large bowl with lukewarm water. Place one sheet of rice paper into the water at a time and leave for a few minutes until just softened. Carefully transfer rice paper to a board.
- Place a prawn, a few of each of the herbs and a little mound of vermicelli in the centre of the rice paper round, then roll up to enclose the filling, folding in the sides as you roll.
- Repeat with remaining rice paper sheets and filling ingredients. Cover finished rolls with damp paper towels to stop rice papers drying out. Serve with sweet chilli sauce for dipping.
Tip: Rice paper sheets are available from supermarkets and Asian food stores. They are made of rice flour paste that is dried until stiff. Before eating, they need to be softened in lukewarm water.