Rice paper rolls packed with prawns, herbs and vermicelli. Light, fresh and dipped in peanut sauce.
30 minTotal time
4Makes
4Steps
VietnameseCuisine
Method
- Prep
Prep filling
Arrange prawns, noodles, herbs and vegetables on a clean work surface.
Why: Mise en place makes rolling much easier.
Cook from here - Prep
Soften wrappers
Dip rice paper in warm water 5 seconds until pliable. Lay flat.
Why: Over-soaking makes wrappers tear.
Cook from here - Finish
Roll
Place filling in centre, fold sides in and roll tightly.
Why: Tight rolls hold together when dipped.
Cook from here - Serve
Serve
Mix peanut butter and hoisin with warm water for dipping sauce.
Why: Warm sauce loosens the peanut butter.
Cook from here
Chef's tip
Place prawns colour-side down first — they show through the wrapper beautifully.
