Vietnamese prawn rice paper rolls | Women's Weekly Food
Fresh Vietnamese prawn rice paper rolls: A perfect party starter, easy to make and delicious. Serve with dipping sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 50 grams rice vermicelli noodles
- 1/4 wombok (napa cabbage) (175g), shredded finely
- 1/2 cup loosely packed fresh mint leaves, torn
- 2 teaspoons light brown sugar
- 2 tablespoons lime juice
- 500 grams cooked medium king prawns (shrimp)
- 12 x 21cm rice paper rounds
- 1/2 cup (125ml) hoisin sauce
- 2 tablespoons rice vinegar
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