Asian: Thai Fresh Spring Rolls

By Dunjab

Ingredients

• 16 cooked prawns
• half a package thin rice noodles
• 2 cups hot water
• 8 dried rice paper wrappers
• 16 fresh Thai basil or mint leaves
• 1 medium carrot, cut into short thin strips
• 1 English cucumber thinly sliced
• 1 Tbsp grated lime
• 2 Tbsp sweet chili sauce

Details

Servings 8
Adapted from keyingredient.com

Preparation

Step 1

1. Soak the vermicelli in the hot water for 10 minutes then drain. Dip a rice paper wrapper in lukewarm water until it softens and place in on a work surface. Place 2 prawns side by side in the center of the wrapper and top with 2 basil leaves, 1 tablespoon cilantro, and a few carrots strips, a little lime zest and small amount of vermicelli. Spoon a little chilli sauce over the top.

2. Press the filling down to flatten it a little; fold in 2 sides, then roll up the parcel. Lay seam-side down on a serving plate and sprinkle with a little water. Cover with plastic wrap.