Name: Rice paper rolls with yabbies and chilli
Yield: Makes 12
Cuisine: Australian
Ingredients: 2 tablespoons coriander/cilantro/Chinese parsley leaves; 1 cup bean sprouts, blanched; 4 teaspoons Sambal Bajak; 60 ml/2 fl oz fish sauce; 125 ml/4 fl oz lime juice; 1 tablespoon crushed roasted peanuts; 2 red birds-eye chillies, minced; 2 cloves garlic, minced; ½ cup snow pea sprouts; 3 tablespoons caster sugar; 40 ml/1¼ fl oz rice vinegar or coconut vinegar; 2 tablespoons finely grated carrot; 50 g/1½ oz dried rice vermicelli/beehoon; 24 cooked yabby tails, peeled (see Note); 2 tablespoons shredded cucumber; 2 tablespoons Vietnamese mint/laksa leaves; 12 X 16 cm/6 in square rice paper sheets

Preparation info

Makes
12

Difficulty
Medium

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

50 g/1½ oz dried rice vermicelli/beehoon
24 cooked yabby tails, peeled (see

Oceania
Australia
Fish course
Sandwich
Pescatarian

Method

To make the dipping sauce, combine all ingredients except peanuts. Taste and adjust seasoning if necessary. Set aside.
Soak vermicelli in warm water for 30 minutes, then cook in boiling water for 2 minutes or until soft. Drain and refresh with cold water. Drain again and set aside. Cut yabby tails in half lengthwise and devein.
Set out all ingredients

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Rice paper rolls with yabbies and chilli

Ingredients

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