- Cooking time: 30 mins / no cooking
- Skill Level: Easy
- Servings: 12
2 garlic cloves, finely chopped
1 small red chilli finely chopped
1 tbsp finely chopped ginger
1 tbsp golden caster sugar
3 tbsp fish sauce
Juice of 1 lime
100g vermicelli rice noodles or bean thread noodles
12 x 20cm round rice paper wrappers
Handful mint leaves
18 cooked prawns, cut in half lengthways
2-3 large iceberg lettuce leaves, torn into 12 pieces
1 carrot, cut into thin batons
- Make the dipping sauce by pounding the garlic, chilli, ginger and sugar together using a pestle and mortar. Then stir in the fish sauce and lime juice.
- Soak the rice noodles in a bowl of hot water for 15 mins, then drain well. Assemble all the prepared filling ingredients – once you start, you will need everything to hand.
- When you are ready to make the rolls, dip one of the rice papers in a bowl of hot water, moving it around until the whole wrapper is soft – about 10-15 secs– then drain on a tea towel.
- Place a rice paper wrapper on a board and at one edge of the wrapper, add a few mint leaves, then three prawn halves.
- Place some lettuce on top of the prawns, followed by some noodles, a few strips of carrot and cucumber, some more herbs and finally some beansprouts. Don’t overfill them or they will be hard to roll.
- Lift the edge of the rice paper wrapper nearest to you over the filling and, holding the filling in position with your fingers, start rolling up tightly.
- When you’re about halfway, fold the ends of the rice paper in and over the filling so that it is completely enclosed.
- Keep on rolling tightly until the whole rice paper wrapper is rolled up. To serve, cut the rolls in half on the diagonal.