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Vietnamese Spring Rolls
Non-Vegetarian
Seafood
Vietnamese Spring Rolls
M
By
MollyRajan
•
October 24, 2009
Vietnamese Spring Rolls
Prawns
and fresh herbs with vegetables - Vietnamese Spring Rolls
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Print Recipe
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Prep Time
40
minutes
mins
Total Time
40
minutes
mins
Cuisine
Others
Servings
4
people
Ingredients
1x
2x
3x
6
Prawns
deveined, cooked and cut in half lengthwise
Noodles
10
sheets
Rice papers
available in Asian store
2-3
leaves
Lettuce
leaves
Cucumber
cut lengthwise
Fresh Herbs
mint, cilantro, basil, Vietnamese coriander, bean sprouts etc
200
gm
Bean
vermicelli
noodle
3
nos
Spring onion
finely chopped
3
nos
Garlic
minced
1
tbsp
White
pepper powder
1
tsp
Sugar
1/2
tsp
Salt
1
cup
Hot
water
for dipping
Instructions
Soak noodles in
water
for about 20minutes till soft and firm.
In a deep bowl combine the noodles, fresh herbs,
cucumber
, spring onions,
garlic
, white pepper,
salt
,
sugar
and toss well.
Dip 1 rice paper sheet in hot
water
for 1 second, remove and place it on a worktop.
Lay
lettuce
leaf on the bottom of the rice paper, add cooked prawn halves and the tossed vegetables (small amount) on top.
Roll up the spring roll about 1/3 way through, then fold in the remaining sides to form a roll.
Make similar rolls in the same fashion.
Lay it on a serving platter without touching each other.
:- Serve with Hoi sin dipping sauce with crushed peanuts!!
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written by
MollyRajan
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