Ingredients
- 150g dried rice vermicelli noodles
- 10 large (22cm) rice paper rounds
- handful mung bean sprouts
- 2 carrots, julienned or grated
- ¼ red cabbage, finely sliced
- 30 mint leaves
- 30 Pams Finest Jumbo Cooked Prawn cutlets, thawed
- Peanut dipping sauce to serve
- Peanut dipping sauce
- ¼ cup boiling water
- ¼ cup smooth peanut butter
- ¼ cup sweet chilli sauce
- 1 tablespoon soy sauce
- 1 teaspoon finely grated fresh ginger
- 1 tablespoon lime juice
- pinch chilli flakes (optional)
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