Vietnamese Prawns Rolls in Lettuce Cups

 Prep Time: 5mins
Cook Time: 5mins
Ready in: 10

I love these guys. I first tasted them in my favourite restaurant in Boston circa \'99. Equally beautiful as a vegetarian option without any fish or meat

Ingredients

  • Ingredients

  • 1 packet of Rice paper

  • 1 peeled cucumber

  • 1 carrot

  • 1 lime

  • 20 cooked and peeled prawns

  • 1 slab of vermicelli noodles

  • 1 bowl of warm water

  • fresh coriander leaves. (2 leaves per roll)

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  • For the dipping sauce

  • 1/2 red chilli (diced very fine)

  • 1/2 scallion (sliced fine on the bias)

  • 5 tbspn rice wine vinegar

  • 1 tsp sesame oil

  • 1 tsp sugar

  • 1 tsp honey

  • juice of 1 lime

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Method

  1. Method.

  2. Cover the noodles in boiling water. set aside and drain when soft.

  3. Run under cold water to stop the cooking process

  4. Cut the carrots and cucumber into julienne (strips)

  5. Mix the prawns with the juice of the lime, season with salt & white pepper

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  8. Now to assemble,

  9. Place a rice paper disc into a large bowl of warm tap water.

  10. When it goes soft remove immediately from the water

  11. Work with two at a time

  12. Lay out the rice paper and place coriander leaves on top

  13. Then add some noodles, cucumber, carrot and 2 prawns per roll.

  14. Fold over the sides, then lift the end nearest you tucking it under the filling and roll like a spring roll.

  15. Place in a container covered with a cold damp cloth until you\'re finished.

  16. For the dipping sauce simple combine all the ingredients and season to taste

  17. Serve in baby gem lettuce cups family style.

  18. Enjoy.

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