8 leaves of lettuce (butter lettuce or little gem)
Fresh herbs: mint, coriander (cilantro), and Thai basil
1 small handful of bean sprouts
1 tablespoon hoisin sauce (for dipping)
1 tablespoon peanut butter (for dipping)
2 tablespoons water (for dipping sauce)
1 tablespoon fish sauce (for dipping)
Crushed peanuts (optional)
Method:
Prepare the noodles: Cook the vermicelli noodles according to the package instructions. Drain and set aside.
Assemble the rolls:
Fill a shallow dish with warm water and dip a rice paper wrapper into the water for about 5-10 seconds, until it softens.
Lay the wrapper flat on a clean surface. On the bottom third of the wrapper, place a few lettuce leaves, some vermicelli noodles, cucumber, carrot, bean sprouts, and a mix of fresh herbs.
Place 4 cooked prawns just above the vegetables.
Fold the bottom of the wrapper over the filling, then fold in the sides and roll it up tightly, keeping the prawns visible through the wrapper. Repeat for the remaining rolls.
Make the dipping sauce: In a small bowl, mix the hoisin sauce, peanut butter, fish sauce, and water until smooth. Add crushed peanuts on top if desired.
Serve: Slice each roll in half and serve with the dipping sauce.
We are working to get there soon
Melbourne orders have been deactivated as Manettas are currently in the process of changing suppliers. Keep an eye on this space for further updates
