Vietnamese Rice Paper Rolls

Name: Vietnamese Rice Paper Rolls
Total time: 40 min
Ingredients: ▢ 7 – 14 sheets of 22cm/8.5″ round rice paper (Note 1); ▢ 11 small cooked prawns/shrimp (about 12cm/5″ in length, unpeeled including the head); ▢ 50g / 1.5 oz dried vermicelli noodles; ▢ 7 lettuce leaves – use a lettuce with soft leaves (like Oak or Butter Lettuce (Note 2)); ▢ 14 mint leaves; ▢ 1 cup bean sprouts; ▢ 1 tbsp peanut butter (preferably smooth (crunchy is ok too)); ▢ 2 tbsp Hoisin Sauce; ▢ 1 1/2 tbsp white vinegar (or lime juice); ▢ 1/3 cup milk (any fat % (or water)); ▢ 1 garlic clove (minced); ▢ 1/2 tsp crushed chilli (samba oelak or other chilli paste, adjust to taste (optional))

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Vietnamese Rice Paper Rolls are incredibly fresh and healthy. The Vietnamese peanut dipping sauce that accompanies this is sensational and completely

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Ingredients

▢ 7 – 14 sheets of 22cm/8.5″ round rice paper (Note 1)
▢ 11 small cooked prawns/shrimp (about 12cm/5″ in length, unpeeled including the head)
▢ 50g / 1.5 oz dried vermicelli noodles
▢ 7 lettuce leaves – use a lettuce with soft leaves (like Oak or Butter Lettuce (Note 2))
▢ 14 mint leaves
▢ 1 cup bean sprouts
▢ 1 tbsp peanut butter (preferably smooth (crunchy is ok too))
▢ 2 tbsp Hoisin Sauce
▢ 1 1/2 tbsp white vinegar (or lime juice)
▢ 1/3 cup milk (any fat % (or water))
▢ 1 garlic clove (minced)
▢ 1/2 tsp crushed chilli (samba oelak or other chilli paste, adjust to taste (optional))