Vietnamese rice paper wraps
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Round or triangular Vietnamese dried rice | |
| ; wrappers | ||
| Warm water | ||
| 8 | Cooled; peeled, deveined | |
| ; prawns | ||
| 4 | slices | Cooked ham; shredded |
| 4 | tablespoons | Sweet chilli sauce |
| 4 | tablespoons | Roasted; salted peanuts, |
| ; chopped | ||
| 50 | grams | Dry rice vermicelli noodles; soaked in hot water |
| ; for 10 minutes | ||
| And drained | ||
| 4 | Spring onions; green parts, long, | |
| ; remainder chopped | ||
| Spicy vinegar and soy sauce with chilli | ||
| Soy sauce with sugar; water and chopped | ||
| ; mint | ||
Directions
TO DIP
Soften the rice wrappers either by dipping in warm water or by spraying or painting with warm water until pliable.
Take one eighth of the filling ingredients: prawns, ham, sauce, peanuts, noodles, spring onions and fill a wrapper.
Leave 2 or 3 green bits of spring onion sticking out. Wrap up the rice paper into neat parcel with green garnish. Continue until all are prepared.
Eat with dips within an hour.
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