Ingredients
12 x ripe paper wrappers (each about 7.5cm x 15cm)
36 cooked peeled tiger prawns (deveined)
12 saw tooth coriander leaves
1 cucumber, julienned
1 carrot, peeled and julienned
2 spring onions, julienned
Handful of fresh Vietnamese hot mint leaves
Handful of fresh coriander leaves
Handful of fresh perella
Handful of fresh sweet Thai basil
Vietnamese dipping sauce (nuoc cham), to serve
3 large cooked prawns peeled and deveined
Method
Most large supermarkets now stock oriental ingredients, such as rice paper wrappers. Keep them as a store-cupboard ingredient as they are great for a last minute starter or snack – all you do is soak them in hot water and fill with your favourite ingredients. Just be careful when handling them as they tear quite easily, particularly if you try and over fill them.
1. Place the rice paper wrappers in a heatproof bowl and cover with hot water, then leave to soak or 5 minutes until soft and pliable or prepare according to packet instructions.
2. Drain the rice papers on a clean tea towel and lay a saw tooth coriander leaf up the middle of each one, trimming down the herb as necessary to fit. Arrange 3 prawns on each one and then scatter over the cucumber, carrot and spring onions. Finish each one with a couple of leaves of Vietnamese hot mint, coriander, perella and sweet Thai basil. Make sure you don’t over-fill the papers as they may split if you do.
3. Fold the side of each rice paper in, then roll up to make a neat cylindrical shape. Serve immediately with the herby Vietnamese dipping sauce.
Ingredients
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