Name: Prawn rice paper rolls
Prep time: 15 min
Total time: 15 min
Ingredients: 12 cooked king prawns; 30 gram dried rice vermicelli, broken in half; 1 medium carrot, cut into fine strips; 12 x 16cm rice paper wrappers; 4 iceberg lettuce leaves, finely shredded; 24 mint leaves

Ingredients

12 cooked king prawns

30 gram dried rice vermicelli, broken in half

1 medium carrot, cut into fine strips

12 x 16cm rice paper wrappers

4 iceberg lettuce leaves, finely shredded

24 mint leaves

Method

1.Place vermicelli in a bowl, cover with boiling water, stand 5 minutes, drain then rinse under cold water and drain again. Repeat this step with carrot strips. Peel and devein king prawns and cut in half lengthways.

2.Immerse a rice paper wrapper briefly in a dish of warm water to soften. Remove wrapper from water and lay on a chopping board. Layer a little lettuce, carrot, vermicelli and 2 whole mint leaves on one end of wrapper. Top with 2 prawn halves and roll up, turning in the sides to enclose filling and make a neat roll. Repeat this process with remaining wrappers and filling ingredients.

Rice paper wrappers are available from the Asian food section of supermarkets.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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