These lovely light summer rolls contain vegan prawns and plenty of herbs for a delicious light lunch.
8 small rice paper wrappers
60g rice vermicelli
8 Fry’s Family battered prawns, lightly fried
1 tbsp chopped basil
3 tbsp chopped mint leaves
3 tbsp chopped coriander
1 carrot, finely sliced (julienne strips)
2 lettuce leaves, chopped
2 avocados, sliced
3 tablespoons hoisin sauce
1 teaspoon finely chopped roasted peanuts
This recipe serves 4 as a starter.
Boil rice noodles for 3 to 5 minutes.
Rinse thoroughly with cold water and drain well so they don’t stick together.
Fill a large bowl with warm water.
Dip one wrapper into the water for a few seconds (1-3 secs) to soften.
Lay wrapper on the plate and place 2 Fry’s ‘prawn’ halves, a handful of noodles, basil, mint, coriander, lettuce, carrots in a row across the centre, leaving a few cm of the wrapper uncovered on each side.
Lay the avocado slices over the top.
Fold in uncovered sides of wrapper, then tightly roll to enclose the filling.
Sauce: Mix the hoisin sauce and peanuts together.
Serve the rice paper rolls with hoisin-peanut dipping sauce.
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