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

Method :

  1. 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.
  2. 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.
  3. Serve prawn and vermicelli rolls with Sweet Coriander Dip.
* Credits to: Chef Andy Oh, published in xin zhi wei magazine.