• 50g rice vermicelli noodles
  • 16 round (22cm-diameter) rice-paper sheets
  • 32 (about 1kg) cooked prawns, peeled, deveined
  • 55g (1/3 cup) unsalted roasted peanuts, coarsely chopped
  • 55g (1 cup) trimmed bean sprouts
  • 1/2 cup pickled carrot (see related recipes - Sa lach dia)
  • 1/2 cup pickled cucumber (see related recipes - Sa lach dia)
  • 16 fresh mint leaves
  • 16 fresh coriander sprigs
  • 16 fresh garlic chives, cut into 10cm lengths
  • Nuoc leo (peanut sauce) and nuoc cham (dipping sauce), to serve (see related recipes)
  • Place the noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain.
  • Soak 1 rice-paper sheet in warm water for 30 seconds or until soft (don't soak the sheet for too long or it will tear). Drain on paper towel. Place on a clean work surface. Place 2 prawns along centre of sheet. Add a little of the noodles, peanut, bean sprouts, carrot and cucumber. Top with 1 mint leaf and 1 coriander sprig. Fold in ends and top with 1 garlic chive. Roll up firmly to enclose filling. Repeat to make 16 rice-paper rolls.
  • Serve with nuoc leo (peanut sauce) and nuoc cham (dipping sauce) dipping sauces, see related recipes.
  • Protein Dietary Fibre 18.00g 1.50g Fat Total Energy 4.00g 850kJ Fat Saturated Sodium 0.50g – Carbohydrate Total Cholesterol 23.00g – Carbohydrate Sugars –