Order Ingredients
Portions
Serves 3 ppl
Ingredients
- Wai Wai Rice vermicelli (Red Packet) – 100 g
- Bich Chi Rice Paper 22cm – 250 g packet
- Mint Leaves, Large – 24 pcs
- Cooked Black Tiger Prawns, Halved Lengthways – 24 pcs
- Red Pepper, Seeded, Cut into Thin Strips – 1 pc
- Spring Onions, Cut into 8cm lengths – 3 pcs
- Maeploy Sweet Chilli Sauce – 80ml
- KTC Lime Juice – 2 tbsp
- Mint Leaves, extra, to serve
Order Ingredients
Method
- Step 1: Sock the Rice Vermicelli in boiling water for around five minutes. Now refresh the noodles under cold running water and drain.
- Step 2: Dip a Rice Paper sheet in lukewarm water and place on a clean board. You may use a shallow dish filled with warm water for dipping the rice paper sheet. Now, arrange 2 Prawn Halves, 1 Mint Leaf, 1 Piece Red Pepper, 1 Piece Spring Onion and some of the noodles in the centre of the rice paper sheet. Fold the sheet from bottom by half over filling. Fold the sides over, and then roll to close. Put it on a large tray. Repeat the process using all Rice Paper Sheets, Prawn, Mint, Capsicum, Spring Onion and Noodles, and place them on the tray with a little gap between each and every roll. The rice paper rolls are ready for serving now. You can mix the Sweet Chilli Sauce and Lime Juice in a small bowl for dipping. While serving, you may add the extra Mint with the dipping sauce.