Serves: 4 as a snack
Prep Time: 20 minutes
Cooking Time: 5 minutes
- 16 large round rice paper roll wrappers
- 16 fresh-cooked Australian prawns, peeled, sliced in half lengthways
- 40g dried vermicelli noodles, soaked in water and drained
- 1.5 cups red cabbage, finely shredded
- 1 cup coriander leaves, roughly chopped
- 8 butter lettuce leaves, core removed, washed, trimmed, dried
- 24 long mint leaves
Peanut Dipping Sauce:
- 1 heaped tablespoon of smooth peanut butter
- 2 tablespoons hoisin sauce
- 1/3 cup almond milk
- 1 small clove of garlic, minced
- 1 teaspoon Sriracha chilli sauce
- 1 tablespoon fresh lime juice, plus extra wedges to serve
- 1 teaspoon crushed peanuts to garnish
- Combine the peanut dipping sauce ingredients in a small RACO saucepan and bring up to a gentle simmer. Stir until smooth then take off the heat. Taste for balance and add a little extra lime if needed. Set aside to cool and place in a bowl with peanuts on top.
- Get a large bowl of warm water and set up a clean work space. Dip the rice paper into the water for 10 seconds and place smooth side down onto the bench. Bundle a small amount of the noodles, red cabbage and coriander and roll up in an even cigar shape with the lettuce leaf.
- Line the bottom half of the rice roll with 4 slices of prawn and place a mint leaf in between each prawn. Place the lettuce roll on top of the prawns and roll up, tucking in the sides. If you find the rice wrapper is too thin and not stable, you can use 2 rice sheets per roll. Repeat with the remaining rice rolls and serve immediately with the peanut dipping sauce on the side.