Vietnamese rice paper wraps

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


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.

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