Ingredients • 200 g prawns, cooked, sliced in half lengthways (500 g if unshelled) • 200 g vermicelli rice noodles • 8 sheets rice paper wrappers • 3 leaves lettuce roughly chopped • 1 bunch fresh mint leaves • water boiling, for soaking vermicelli noodles • water lukewarm, for dipping rice paper sheets Ingredients for the Peanut hoisin sauce • 3 tbsp hoisin sauce • 2 tbsp crunchy peanut butter • 1 tsp sesame oil • 1 clove garlic finely chopped • water Method
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Take a rice paper wrapper and rotate it in the warm water until all surface areas have been covered.
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Pop it on your plate and top with lettuce, mint and vermicelli on the edge closest to you, then pop the prawns about 2-3cm closer to the top edge.
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Now grab the bottom of the rice paper and roll it over the greens. Tuck in both sides and continue rolling up the rest of the way.
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That’s it! All that’s left is to dip it in your delicious peanut hoisin sauce or nuoc mam cham and eat. Yum!
Method for the Peanut hoisin sauce
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Add the hoisin sauce, peanut butter, sesame oil and garlic into a small saucepan and gently simmer on the stove.
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Stir through water a little bit at a time until the sauce has a glossy look and a smooth, slightly runny texture.
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Taste test a few times and add more of any ingredient or water until you’re satisfied with the flavour.
