Preparation time is 20minutes
Total time is 20minutes
Serve is for 4 people
Estimated cost per serve is 11.55 dollar
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 125grams dried rice vermicelli noodles
- 150grams rice paper sheets
- 1 bunch mint, leaves picked
- 600grams cooked prawns, peeled and deveined
- 1 avocado, thinly sliced
- 1 red capsicum, deseeded, thinly sliced lengthways
- 2 carrots, cut into thin matchsticks
- 250grams Qukes® baby cucumbers, quartered lengthways
- 1/4 cup Macro almond spread
- 1tablespoons honey
- 1/4 cup salt-reduced soy sauce
- 1 lime, juiced
- 1/4 cup roasted peanuts, roughly chopped
Description
Avoid cooking on a hot day with these easy, colourful summer rice paper rolls filled with cooked prawns, rice vermicelli noodles, vegetables and mint. The classic peanut dipping sauce is the perfect accompaniment.
Method
Step 1 of 5
Place noodles in a large heatproof bowl. Cover with boiling water. Set aside for 10 minutes or until noodles have softened. Drain well. Using kitchen scissors, cut noodles into shorter lengths.
Step 2 of 5
Fill a shallow bowl with water. Dip 1 sheet in water and leave submerged for 1 minute or until softened.
Step 3 of 5
Place softened sheet on a clean surface. Working 4cm from the bottom edge, arrange 3-4 mint leaves, slightly overlapping, onto sheet. Top with some noodles, prawns, avocado, capsicum, carrot and cucumber.
Step 4 of 5
Fold up bottom edge and sides to enclose filling, then roll up to close. Repeat with remaining sheets and fillings.
Step 5 of 5
To make dipping sauce, combine spread, honey, soy, lime juice and 1/4 cup warm water. Whisk to combine. Scatter rolls with peanuts and any remaining mint leaves. Serve with dipping sauce.
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