Vietnamese Spring Rolls

Ingredients

• 10 rice paper sheets
• 200g cooked prawns, halved lengthways
• 100g rice vermicelli, cooked
• Lettuce leaves, torn
• Mint, coriander, Thai basil
• 1 carrot, julienned
• 1 cucumber, julienned
• For peanut dip: 3 tbsp peanut butter, 2 tbsp hoisin, 1 tbsp soy, 1 tsp lime juice, water to thin, chopped peanuts

Instructions

1. Soak one rice paper in warm water 15 seconds until pliable.
2. Lay on a damp board; place 2 prawn halves pink-side down (so they show).
3. Add lettuce, vermicelli, carrot, cucumber and herbs.
4. Roll tightly: fold in sides, then roll up from the bottom.
5. Repeat with the rest.
6. Whisk the dipping sauce.
7. Serve at room temperature with the dip.

Serving suggestions

• Eat fresh — they don't keep.

Storage & reheating

Make to order.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions