Prawn Salad Rolls with Peanut Dipping Sauce - Annabel Langbein
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Cooking tools:
- Kitchen shears
- Grater
- Colander
- Kettle
- Chef's knife
- Cutting board
- Mixing bowl
- Dish
- Measuring spoon
- Measuring cup
- Spoon
- Kitchen towel
- Plate
- Paper towel
- Plastic wrap
Ingredients
- 100 g vermicelli rice noodles
- 1 iceberg lettuce very finely shredded
- 1 large carrot peeled and coarsely grated
- 200g prawn cutlets cooked, chopped
- 1/2 tsp sugar
- 1 cup torn mint leaves (60-70 leaves)
- 3 tbsp chopped coriander
- 30 small or 20 large rice paper rounds
- 2 tsp peanut butter
- 1/2 cup Thai sweet chilli sauce
- 2 tsp fish sauce
- 2 tbsp lime juice
- 2 tbsp chopped roasted peanuts
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