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Vietnamese Rice Paper Rolls

Tammy Fry Kelly

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Ingredients

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

These lovely light summer rolls contain vegan prawns and plenty of herbs for a delicious light lunch.

Preparation

This recipe serves 4 as a starter.

Method

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.

Repeat!

Sauce: Mix the hoisin sauce and peanuts together.

Serve the rice paper rolls with hoisin-peanut dipping sauce.

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