Vietnamese Rice Paper Rolls

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

Preparation info

Makes
20

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

100 g (3½ oz) dried rice vermicelli
20 × 16 cm (6¼

Starter

Method

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