
Vietnamese Prawn Rice Paper Rolls with Hoisin Dipping Sauce
Author: Shoshanna Lee

Do try these delicious, light and fulfilling rice paper rolls made with fresh prawns, piping hot rice noodles and a bowl of flavorful Hoisin dipping sauce.
Preparation Time: 10 minutes
Cooking time: 10 minutes
Servings: 8 rolls
Ingredients:
Author: Shoshanna Lee

Do try these delicious, light and fulfilling rice paper rolls made with fresh prawns, piping hot rice noodles and a bowl of flavorful Hoisin dipping sauce.
Preparation Time: 10 minutes
Cooking time: 10 minutes
Servings: 8 rolls
Ingredients:
- Ingredients for Rolls
- 8 sheets of rice paper wrappers
- 12 to 14 prawns (medium-sized, cleaned & cooked)
- 100 gm rice noodles (cooked)
- 8 to 10 soft lettuce leaves (coarsely chopped)
- 15 to 20 fresh mint leaves
- 1 large spring onion (julienne or sticks)
- 2 medium-sized cucumber (julienne or sticks)
- 3/4 cup sprouted beans Ingredients for Sauce
- 4 to 5 tsp Hoisin sauce
- 2 tsp sweet soy sauce
- 1/2 tsp sesame oil
- 1/2 tsp lime juice
- 1 birds eye chili paste
- 1/2 tsp peanut butter
Instructions:
- Mix all the ingredients of the sauce in a small bowl and add water (if necessary) whisking it with a spoon to get a smooth consistency.
- Keep aside.
- Slice all the prawns lengthwise in 2 halves each.
- Take a large bowl big enough to submerge the entire rice paper sheet and fill it with warm water.
- Submerge the rice paper sheet in the warm water and take out after 2 to 3 seconds.
- Place it gently on a wooden chopping board.
- Arrange 2 to 3 prawns, small heap of cooked rice noodles, few lettuce leaves, 2 to 3 mint leaves, few spring onion sticks, and few cucumber sticks on the rice paper sheet in the center.
- Flip both sides and roll it gently to seal everything inside the roll.
- Repeat this process for all the rice paper rolls.
- Serve with delicious Hoisin dipping sauce.
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