These ate authentic Vietnamese rolls. They do not require cooking and are healthier than other Asian spring rolls. Serve as a light meal or an entree before a poultry or seafood dish.
INGREDIENTS
1 pack Rice Paper
1 bunch (8 pieces) Chinese chives
100 g bean sprouts
2 lettuce leaves (cut into 8 cm strips)
1 bunch Vietnamese mint or normal mint (shredded)
1 bunch Double Phoenix Bean Vermicelli Noodles (soaked in boiling water until soft and drained)
8 cooked prawns
1 small carrot
1 cup Lee Kum Kee Hoisin Suace
1 chilli (deseeded and chopped)
1/2 cup water
INSTRUCTIONS
1. Fill a large round flan dish with warm water. Arrange all of the above ingredients around the board you will be rolling on.
2. Place a wrapper in the warm water and when just soft, remove and place onto a tea towel.
3. Place a tbsp of lettuce, then some vermicelli, a prawn, bean sprouts, chive, carrot and mint onto the bottom end of the paper, leaving enough paper to completely cover the mound of ingredients.
4. Proceed to roll over once, turn in both sides to enclose filling and roll over and place on a plate.
5. Heat Hoisin sauce, water and red chilli in a saucepan until boiling and serve as a dipping sauce.
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