Ingredients for Vietnamese Rolls:
For 4 persons:
- 8 Rice Papers 22cm
- ½ cup Rice Vermicelli
- 8 Strawberries, diced
- 1 cup Pineapple, diced (fresh or canned in natural juice)
- ¼ Vietnamese mint, coarsely chopped
- ¼ Coriander
- 8 Prawns, cooked and de-veined, leave tails
For the Dipping sauce:
- 2 tbsp Sweet Chilli Sauce
- 2 tsp Water
- a little rice wine vinegar
Preparation Vietnamese Rolls:
Cook the Rice Vermicelli according to the package instructions.
Fill a large round flat dish with warm water. Place a sheet of rice paper in the warm water and when just soft, remove and place on a damp tea towel.
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.
Proceed to roll over once, turn in both sides of the sheet to enclose the filling and roll over again. Cut in half. Arrange the prawns on top of each roll, tail end out.
Mix sweet chilli sauce, rice wine vinegar and water together in a small dipping bowl.
Place prepared rice paper rolls on a plate and serve with sweet chilli sauce dip.