VERMICELLI RICE ROLLS
|60g Chilli Brand Rice Vermicelli||20g mint leaves||Sweet Coriander Dip (mix well)||3 chilli padi (finely minced)|
|8 sheets Vietnamese rice paper||30g coriander leaves||50g fish sauce||50g sweet hoi sin sauce|
|160g cucumber (seed and julienne)||80g spring onion (cut lengthwise into 18cm stalks)||100ml lime juice||30g coriander leaves (roughly chopped)|
|150g bean sprouts (blanched)||80g butter lettuce leaves||2 cloves garlic (peel & mince)||50g roasted peanuts (crushed)|
|20g sweet Thai basil leaves (roughly cut)||8 cooked prawns (shell, devein & halve)||20g caster sugar,||50ml water|
- Soak Chilli Brand Rice Vermicelli in warm water for 20-30 mins. Drain and cook in boiling water for 1-2 mins. Strain and briefly rinse under running water or plunge into ice water to chill. Drain and set aside.
- Lay rice paper on tray or chopping board. Using a clean damp cloth, wet rice paper thoroughly to soften. Place a layer of rice vermicelli on top. Add a little cucumber, bean sprouts, basil leaves, mint leaves, coriander leaves, spring onion and butter lettuce. Roll up and wrap in sliced prawn at the end.
- Serve prawn and vermicelli rolls with Sweet Coriander Dip.
* Credits to: Chef Andy Oh, published in xin zhi wei magazine.