Per roll:
10g rice vermicelli
1 Vietnamese rice paper wrapper
1 lettuce leaf
a bit of sliced cucumber
a bit of sliced carrot
3 cooked prawns
a few mint leaves
a few coriander rolls
For the peanut dipping sauce:
1 tbsp peanut butter
2 tsp soy sauce
1 tsp ginger paste
¼ garlic clove, crushed
lime juice, to taste
water
Place the rice vermicelli in a bowl and pour enough boiling water over to cover. Leave to soak for 4 minutes, then drain and refresh under cold water. Set aside.
Fill a large bowl with lukewarm water. Dip a Vietnamese rice paper wrapper in the bowl and lay out in front of you on your work surface.
Take a lettuce leaf and fill with a bit of vermicelli, sliced cucumber and carrot. Roll it up and place it on, seam-side down, one side of the soaked rice paper wrapper, leaving a 4cm border on the side.
Lay out three prawns and a few herb leaves parallel to the lettuce roll, with a bit of distance between the salad roll and the prawns.
Start rolling up the rice paper wrapper, folding it first over the lettuce roll and tightly rolling it up. Fold in the sides of the rice paper wrapper, before continuing to roll the lettuce roll tightly over the prawns and until the whole rice paper wrapper is rolled up.
For the dipping sauce, combine all the ingredients in a bowl and mix to combine. Add enough lime juice to taste, and some water to make the dip as runny as desired.
Serve the salad rolls with the dipping sauce
OTHER NICE FILLINGS:
Instead of the prawns you can use:
• Avocado
• Surimi
• Shredded cooked chicken
• Smoked tofu
