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Food

Vietnamese rice paper roll

Preparation time
10 minutes
Cooking time
10 minutes
Serves
4

INGREDIENTS

  • 8 Valcom Rice Paper 22cm
  • 50 cup Wai Wai Rice Vermicelli
  • 8 cup strawberries, diced
  • 1 cup pineapple, diced (fresh or canned in natural juice)
  • ¼ Vietnamese mint, coarsely chopped
  • ¼ coriander
  • 8 prawns, cooked and deveined, leave tails

Dipping Sauce

  • 2 tbsp Mae Ploy Sweet Chilli Sauce
  • 2 tsp water

METHOD

  1. Fill a large round flat dish with warm water. Place a sheet of Valcom rice paper in the warm water and when just soft, remove and place on a damp tea towel.
  2. Place cooked vermicelli, strawberries, pineapple, mint and coriander on to the bottom edge of the rice paper, leaving enough paper to completely cover the ingredients.
  3. Proceed to roll over once, turn in both sides of the sheet to enclose the filling and roll over again. Cut in half on a diagonal. Arrange the prawns on top of each roll, tail end out.
  4. Mix sweet chilli sauce, rice wine vinegar and water together in a small dipping bowl.
  5. Place prepared rice paper rolls on a plate and serve with sweet chilli sauce dip
Food
Preparation time
10 minutes
Cooking time
10 minutes
Serves
4

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