Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 8 \N | Round or triangular Vietnamese dried rice |
| \N \N | ; wrappers |
| \N \N | Warm water |
| 8 \N | Cooled; peeled, deveined |
| \N \N | ; prawns |
| 4 slices | Cooked ham; shredded |
| 4 tablespoons | Sweet chilli sauce |
| 4 tablespoons | Roasted; salted peanuts, |
| \N \N | ; chopped |
| 50 grams | Dry rice vermicelli noodles; soaked in hot water |
| \N \N | ; for 10 minutes |
| \N \N | And drained |
| 4 \N | Spring onions; green parts, long, |
| \N \N | ; remainder chopped |
| \N \N | Spicy vinegar and soy sauce with chilli |
| \N \N | Soy sauce with sugar; water and chopped |
| \N \N | ; mint |
TO DIP
Soften the rice wrappers either by dipping in warm water or by spraying or painting with warm water until pliable.
Take one eighth of the filling ingredients: prawns, ham, sauce, peanuts, noodles, spring onions and fill a wrapper.
Leave 2 or 3 green bits of spring onion sticking out. Wrap up the rice paper into neat parcel with green garnish. Continue until all are prepared.
Eat with dips within an hour.
DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network
Converted by MM_Buster v2.0l.