Vietnamese Rolls

makes  8

ingredients

• 60g rice vermicelli

• 8 rice paper wrappers

• 8 large cooked prawns, you can use pork or chicken if you like

• ½  red capsicum

• ½ green capsicum

• ½ lebanese cucumber

• 1 handful fresh Thai basil

• 1 handful fresh mint leaves

• 1 handful fresh coriander leaves

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method

This is all in the preparation. Make sure all your ingredients are ready in front of you before you begin assembling your rolls

• Place vermicelli in hot water to soften. Drain

• Peel prawns, devein and then slice in half lengthways. If using pork or chicken slice thinly

• Thinly slice the capsicums lengthways 

• Scoop the pips out of the cucumber with a spoon. Slice thinly lengthways

• Slide a wrapper into a bowl of water for a few seconds, then lay on a clean bench

• Place the prawn in the centre and add 2 large leaves of basil

• Spread the vermicelli over the prawns and basil

• Now place the rest of the ingredients on top

• Fold in the sides and roll carefully.

• Serve with Sweet Chilli Sauce