Unlike deep-fried spring rolls, these prawn-and-vermicelli rolls are fresh, healthy and a favourite among newcomers to Vietnamese cuisine
INGREDIENTS
900 g Fresh prawns
2 Cloves Garlic
1 Tbsp. Minced ginger
1 Tsp. Light Soy sauce
12 pieces Rice crepes
3 Cups Rice vermicelli
2 Tbsp. Oyster sauce
¼ Cups Cilantro (Chopped)
2 Limes
¼ Cups Mint leaves
¼ Cups Basil leaves
12 Green onions julienned
6 Carrots julienned
½ Cups Avocado slice
½ Iceberg lettuce
METHODS OF PREPARATION
1. Cook prawns slowly in salted boiling water 4-5 minutes. Add ginger slice for flavour (optional)
2. Peel shrimp and mix with crushed minced garlic, grated ginger and light soy sauce, set aside
3. Wash and julienne lettuce
4. Julienne carrots and green onions
5. Cook rice vermicelli and cool under cold running water, once cooled mix with oyster sauce, cilantro and
juice of one lime
6. Rehydrate the rice paper in water and starting with rice vermicelli put 1/4 cup down the middle and add
the vegetables, avocado and fresh herbs and fold in the top and bottom of rice paper and roll tightly
