Recipes
VERMICELLI RICE ROLLS
 Ingredients |
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|---|---|---|---|
| 60g Chilli Brand Rice Vermicelli | 20g mint leaves | Sweet Coriander Dip (mix well) | 3 chilli padi (finely minced) |
| 8 sheets Vietnamese rice paper | 30g coriander leaves | 50g fish sauce | 50g sweet hoi sin sauce |
| 160g cucumber (seed and julienne) | 80g spring onion (cut lengthwise into 18cm stalks) | 100ml lime juice | 30g coriander leaves (roughly chopped) |
| 150g bean sprouts (blanched) | 80g butter lettuce leaves | 2 cloves garlic (peel & mince) | 50g roasted peanuts (crushed) |
| 20g sweet Thai basil leaves (roughly cut) | 8 cooked prawns (shell, devein & halve) | 20g caster sugar, | 50ml water |
Method :
- Soak Chilli Brand Rice Vermicelli in warm water for 20-30 mins. Drain and cook in boiling water for 1-2 mins. Strain and briefly rinse under running water or plunge into ice water to chill. Drain and set aside.
- Lay rice paper on tray or chopping board. Using a clean damp cloth, wet rice paper thoroughly to soften. Place a layer of rice vermicelli on top. Add a little cucumber, bean sprouts, basil leaves, mint leaves, coriander leaves, spring onion and butter lettuce. Roll up and wrap in sliced prawn at the end.
- Serve prawn and vermicelli rolls with Sweet Coriander Dip.
* Credits to: Chef Andy Oh, published in xin zhi wei magazine.