Recipe Instructions:
Ingredients
12 tiger prawns, cooked
90 g vermicelli noodles
8 sheets rice paper wrappers
1 mango, peeled, deseeded and flesh thinly sliced
a handful of mint leaves
a handful of coriander (cilantro) leaves
a handful of basil leaves
½ cup roughly shredded baby cos lettuce
For the dipping sauce
3 tbsp fish sauce
3 tbsp white wine (or rice) vinegar
½ cup water
2 tbsp caster brown sugar
2 cloves garlic, finely chopped
1 red birds eye chilli, finely chopped
2 tbsp fresh lime juice
Instructions
Cook the rice vermicelli noodles according to package directions and leave to cool.
While cooling, start on the dipping sauce.
Heat the fish sauce, vinegar, water and sugar in a saucepan over a medium heat, stirring often.
When the mixture is just about to boil, remove from heat and allow to cool.
Add the garlic, chilli and lime juice to the sauce and stir well. Set aside until ready to serve.
Next, peel and devein the prawns. Slice lengthways so that you have 24 halves.
Making one roll at a time, start by dipping one sheet of rice paper wrapper into a bowl of warm water until it softens (make sure not to soak for too long), then place the sheet on a plate.
In the half of the wrapper closest to you, place 3 prawn halves (cut side up) in a row just in the middle, making sure to leave about 3 cm on each side.
Place one or two slices of mango along the top side of the prawns, forming a single line the length of the prawns.
Place a portion of each remaining ingredient on top of the prawns, finishing with the lettuce. Make sure not to overfill the roll.
Fold the bottom half of the wrapper over the filling, then the left and right edges of the wrapper inwards towards the centre, over the filling.
While holding the filling in position with your fingers, carefully roll the wrapper and filling upwards to form a tight roll.
Serve two rolls per person with the dipping sauce in individual bowls.
Notes
Makes 8 rolls.
You might like to add some chives or thinly sliced spring onions (scallions) when assembling the rolls.
In case you can’t make any sense of my directions on how to assemble the rolls, don’t despair! Most packets of rice paper wrappers come with illustrations on how to roll these spring rolls.
Dipping sauce recipe by Luke Nguyen (see link to source in post content).
These would also work well served with satay sauce.
