Vietnamese Prawn And Mint Rice Paper Rolls Ingredients

Vietnamese Prawn and Mint Rice Paper Rolls Recipe

Ingredients:

For the Rolls:

• 12 Rice Paper Wrappers
• 200g Cooked Prawns (halved lengthwise)
• 100g Rice Vermicelli Noodles (cooked and drained)
• 1/2 cup Fresh Mint Leaves
• 1/2 cup Fresh Coriander Leaves
• 1/2 cup Fresh Basil Leaves (optional, Thai basil preferred)
• 1 Carrot (julienned)
• 1 Cucumber (julienned)
• 1 cup Lettuce Leaves (torn into small pieces)

For the Dipping Sauce (Nuoc Cham):

• 3 tbsp Fish Sauce
• 2 tbsp Lime Juice
• 1 tbsp Sugar
• 1/4 cup Water
• 1 Red Chili (thinly sliced, optional for heat)
• 1 clove Garlic (minced)

Instructions:

1. Prepare the Vermicelli Noodles: Cook the rice vermicelli according to the package instructions. Drain and set aside.

2. Prepare the Dipping Sauce: In a small bowl, combine the fish sauce, lime juice, sugar, and water. Stir until the sugar dissolves. Add minced garlic and sliced chili. Set aside.

3. Prepare Your Rolling Station: Fill a large shallow dish or bowl with warm water. Dip one rice paper wrapper into the warm water for 5-10 seconds until it becomes soft and pliable. Lay the softened rice paper flat on a clean surface.

4. Fill the Rolls: In the center of the rice paper, place a few mint leaves, coriander, and basil leaves (if using), followed by a small portion of vermicelli noodles. Add a couple of slices of carrot and cucumber, some lettuce, and 2-3 halved prawns.

5. Roll the Rice Paper Rolls:

   • Fold the bottom of the rice paper up over the filling.
   • Fold in the sides, and then roll tightly from the bottom to the top, like a burrito.
   • Repeat with the remaining ingredients.

6. Serve: Arrange the rolls on a plate and serve with the prepared nuoc cham dipping sauce.

Enjoy your fresh and healthy Vietnamese Prawn and Mint Rice Paper Rolls!

These light and refreshing rolls are great for dipping and can be customized with your favorite herbs or veggies!