Tasty, fresh, healthy, and teamed up with tangy Vietnamese Dipping Sauce, these rice paper rolls are sure to please.
Place noodles in a bowl and cover with boiling water. Allow to soften for 3–5 minutes, then drain and rinse with cold water. Drain thoroughly.
To make the dipping sauce, place sugar and hot water into a jar and shake until sugar is dissolved. Allow to cool a little, then add fish sauce, garlic, chilli and when cool add lime juice. Shake again to combine.
Line up all prepared ingredients so you can operate an assembly line and lay a damp cloth on the bench (this helps stop the wrappers from sticking).
Fill a shallow dish with warm water. Dip rice paper wrappers one at a time into the water for 15–30 seconds. When soft, place on the damp cloth. Place two prawn halves along the middle of the wrapper, top with a pinch of cooked noodles, and a couple of slices of capsicum, carrot, cucumber, spring onion and bean shoots. Sprinkle with mint and coriander.
Fold ends in and roll up firmly to enclose filling.
Repeat with the remaining rice paper wrappers and fillings. Serve with Vietnamese Dipping Sauce.
Make some without prawns for those who prefer a vegetarian option.
To make it even quicker, ask your fishmonger to peel the prawns for you.
Summer TABLE is an interactive cookbook available from independent bookstores across Australia, Big W or at hellotable.com.au. RRP $34.95
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