Prawn and Veggie Rice Paper Rolls
Rice paper rolls are such a great summery or light lunch option. They’re incredibly versatile, just use whichever veg/salad and protein source that you have on hand.
Ingredients
- 12 rice paper sheets
- 400 g cooked and peeled prawns
- 2 small cos lettuce
- 1 cup bean sprouts
- 50 g dry vermicelli noodles
- 24 mint leaves
- 1/2 carrot thinly sliced
- 1/2 capsicum thinly sliced
- 1/2 cucumber thinly sliced
Peanut dipping sauce
- 1 tbsp peanut butter
- 2 tbsp hoisin sauce
- 1 tbsp lime juice
- 1/3 cup water or milk
- 1/4 tsp chilli flakes
Instructions
- Cook the noodles according to packet instructions
- Layout all prepared vegetables and prawns
- One at a time, dip a rice paper sheet in a warm bowl of water. Place the rice paper sheet on a damp piece of paper towel and top with the prawns, lettuce, noodles, bean shoots, capsicum, carrot, cucumber and mint. Put the filling on the side then fold up the bottom, top, and roll it up.
- Continue step 3 for the remaining rice paper rolls and leave the finished rolls on a damp sheet of paper towel until you’re ready to eat them.
- To make the dipping sauce, blend all the ingredients in a blender until smooth. Then serve with the rolls
Nutrition
Calories: 300kcalCarbohydrates: 35.7gProtein: 28.3gFat: 3.8g
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