Vietnamese Prawn Paper Rolls

60g vermicelli or rice noodles

10 large cooked prawns sliced in halves length ways

10 rice paper wraps

3 tbs fresh chopped mint

4 tbs fresh chopped coriander leaves

1 cup Chinese cabbage chopped finely

1/4 cup chopped fresh chives

1 red chilli finely sliced

1 small carrot grated

 

Nuts & Bolts

1. In a medium size saucepan bring water to

the boil. Add noodles and cook for 3-5

minutes or until al dente. Drain noodles under cold water so noodles don't stick together.

2. In a bowl add noodles, mint, coriander, chilli, cabbage, chives and carrot, mix well.

3. Fill a large shallow bowl with warm water, dip one wrapper in for 2 seconds to soften. lay wrapper on the bench place 2 prawn halves and a handful of noodle mixture  in a row across the centre leaving about 5cm of uncovered  wrapper on each side. Fold in uncovered sides and tightly roll to enclose the filling.

Repeat with remaining rolls.

Calories per serving : 380