Serves 4 – starter portions
Ingredients
- 8 small rice paper wrappers
- 60g rice vermicelli
- 8 Fry’s Family battered prawns, lightly fried
- 1 tbsp chopped basil
- 3 tbsp chopped mint leaves
- 3 tbsp chopped coriander
- 1 carrot, finely sliced (julienne strips)
- 2 lettuce leaves, chopped
- 2 avocados, sliced
- 3 tablespoons hoisin sauce
- 1 teaspoon finely chopped roasted peanuts
Method
- Boil rice noodles for 3 to 5 minutes. Rinse thoroughly with cold water and drain well so they don’t stick together.
- Fill a large bowl with warm water.
- Dip one wrapper into the water for a few seconds (1-3secs) to soften.
- Lay wrapper on the plate and place 2 Fry’s prawn halves, a handful of noodles, basil, mint, coriander, lettuce, carrots in a row across the centre, leaving a few cm of the wrapper uncovered on each side.
- Lay the avocado slices over the top.
- Fold in uncovered sides of wrapper, then tightly roll to enclose the filling.
- Repeat!
- Sauce: Mix the hoisin sauce and peanuts together Serve the rice paper rolls with hoisin-peanut dipping sauce
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