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Prawn Salad Rolls with Peanut Dipping Sauce
100g rice vermicelli noodles 1 iceberg lettuce, very finely shredded 1 large carrot, peeled and coarsely grated ½ tsp sugar 1 cup torn mint leaves (60-70 leaves) 3 tbsp chopped coriander leaves 200g cooked prawn meat, chopped 30 small or 20 large rounds of rice paper Dipping sauce: 2 tsp peanut butter ½ cup Thai sweet chilli sauce 2 tsp fish sauce 2 tbsp lime juice 2 tbsp chopped roasted peanuts
© Annabel Langbein Media
Place noodles in a bowl, pour over boiling water and soak for 10 minutes. Drain and cut in several places with kitchen scissors. Place lettuce and carrots in a mixing bowl with sugar and chopped herbs. Mix through noodles and prawn meat. Dunk sheets of rice paper into warm water to fully immerse then transfer to a bench covered with a clean, damp cloth. Wait for a minute for the paper to soften and become flexible. (If you try to roll them before this they will split.)
Place a small handful of the prawn mixture on the centre of each wrapper. Roll up tightly, tucking in the sides as you go. Transfer rolls to a plate, seam side down, and cover with a damp paper towel or plastic wrap. Chill if not serving at once; they will hold their shape for 24 hours. Serve with Peanut Chilli Dipping Sauce.
To make the Peanut Chilli Dipping Sauce, mix together all the dipping sauce ingredients. Makes 1 cup.