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Vietnamese Rice Paper Rolls

Tammy Fry Kelly

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

  1. 8 small rice paper wrappers
  2. 60g rice vermicelli
  3. 8 Fry’s Family battered prawns, lightly fried
  4. 1 tbsp chopped basil
  5. 3 tbsp chopped mint leaves
  6. 3 tbsp chopped coriander
  7. 1 carrot, finely sliced (julienne strips)
  8. 2 lettuce leaves, chopped
  9. 2 avocados, sliced
  10. 3 tablespoons hoisin sauce
  11. 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.
  • Repeat!
  • Sauce: Mix the hoisin sauce and peanuts together.
  • Serve the rice paper rolls with hoisin-peanut dipping sauce.

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