Easy

King prawn rice paper rolls with ginger nuoc cham

Name: Vietnamese prawn rice paper rolls
Yield: 40
Ingredients: 100g rice vermicelli noodles; 20 x 21cm round rice paper sheets (from selected supermarkets and Asian food shops); 10 large cooked, peeled king prawns, halved lengthways; 10 butter lettuce leaves, halved; 2 telegraph cucumbers, seeds removed, cut into thin matchsticks; 1 bunch each purple shiso (optional); 1 bunch mint; 1 bunch Vietnamese mint; 1 bunch coriander; 20 garlic chive strands (optional); 50ml white vinegar; 50ml fish sauce; 1/3 cup (75g) caster sugar; Juice of 1 lime; 4cm piece (20g) ginger, finely grated; 1 bird’s eye chilli (seeds removed – optional), finely chopped; 1/2 cup (110g) caster sugar; 1/2 cup (125ml) white vinegar; 1 carrot, peeled, cut into thin matchsticks; 100g daikon, peeled, sliced into thin matchsticks

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https://healthimprovements.info/recipes/vietnamese-prawn-rice-paper-rolls/gfk7jeqw — King prawn rice paper rolls with ginger nuoc cham

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by Dan Hong

Nov 12, 2018

Rice paper rolls filled with fresh prawns and vegetables is a match made in heaven with summer entertaining.

100g rice vermicelli noodles
20 x 21cm round rice paper sheets (from selected supermarkets and Asian food shops)
10 large cooked, peeled king prawns, halved lengthways
10 butter lettuce leaves, halved
2 telegraph cucumbers, seeds removed, cut into thin matchsticks
1 bunch each purple shiso (optional)
1 bunch mint
1 bunch Vietnamese mint
1 bunch coriander
20 garlic chive strands (optional)

Ginger nuoc cham

50ml white vinegar
50ml fish sauce
1/3 cup (75g) caster sugar
Juice of 1 lime
4cm piece (20g) ginger, finely grated
1 bird’s eye chilli (seeds removed – optional), finely chopped

Pickled carrot and daikon

1/2 cup (110g) caster sugar
1/2 cup (125ml) white vinegar
1 carrot, peeled, cut into thin matchsticks
100g daikon, peeled, sliced into thin matchsticks

Method

1.

For the ginger nuoc cham, combine all ingredients and 50ml water in a bowl and whisk until the sugar is dissolved.
2.

For the pickled carrot and daikon, place sugar, vinegar and 1/2 cup (125ml) water in a saucepan over high heat. Bring to the boil, then add carrot and daikon, and remove from heat. Set aside for 10 minutes to pickle, then drain and pat dry with paper towel.
3.

To make the rice paper rolls, cook vermicelli according to packet instructions. Drain, rinse under cold running water, drain again, then set aside. Lightly and quickly submerge 1 rice paper sheet in a shallow dish of cold water and place on a work surface. Place 1 prawn half 6cm from the bottom of the rice paper and 4cm in from either side, then top with vermicelli, half a lettuce leaf, some pickled carrot and daikon, cucumber, a sprig of each herb and a garlic chive strand, if using. Carefully roll up two-thirds of the way, then fold the ends in and continue rolling up, keeping the roll tight. Repeat with remaining rice paper and filling. Halve rolls and place on a serving platter. Transfer ginger nuoc cham to a serving bowl and serve on the side to dip.