Name: Vietnamese Rice Paper Rolls
Yield: Makes 20
Ingredients: 20 cooked prawns (shrimp), peeled and deveined, cut in half through the back; 3 spring onions (scallions), sliced; 1 tablespoon chopped roasted peanuts; 60 ml (2 fl oz/¼ cup) hoisin sauce; 2 tablespoons soy sauce; 1 tablespoon sweet chilli sauce; 1 small red chilli, finely chopped; 40 mint leaves; 20 × 16 cm (6¼ inch) round rice paper wrappers; 100 g (3½ oz) dried rice vermicelli

Soak the noodles in boiling water for 15 minutes, or until tender. Drain, pat dry and cut into shorter lengths with scissors.

To make the dipping sauce, mix the ingredients in a bowl and top with the chopped peanuts.

Dip one rice wrapper at a time into a bowl of warm water and soak for 30 seconds, until soft.

Place the wrapp

Vietnamese Rice Paper Rolls

Ingredients

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