100g vermicelli rice noodles
150g prawns
16 rice paper wrappers
1 large cucumber, cut into thin strips
1 large carrot, cut into thin strips
1 ½ cups basil
1 ½ cups Vietnamese mint
Alfalfa sprouts, to garnish
NUOC CHAM DIPPING SAUCE:
60g caster sugar
½ cup hot water
50 ml fish sauce
30 ml freshly squeezed lime juice
2 tsp rice wine vinegar
2 cloves crushed garlic
Pinch of NOMU Oriental Rub
2 red chillies, finely chopped
Place the vermicelli noodles in a bowl, cover with boiling water and allow to stand for 3- 4 minutes or until soft. Drain and rinse under cold running water.
Blanch the prawns in boiling water or until they have turned pink, about 5 minutes. Rinse under cold water and remove all the shells.
Soften the rice paper wrappers by placing them in a bowl of lukewarm water for about 30 seconds. Remove them from the water and place them on a dry cloth. It is best to work in small batches so soften 2-3 rice paper rounds at one time.
Just below the middle of a rice paper round, place a few noodles. Top with some julienned cucumber and carrots. Place three leaves of basil and mint and then top with 2 prawns. Fold the bottom edge over the filling and then fold in the sides over the filling, like an envelope. Roll up into a tight log and slice in half at a sharp diagonal. Repeat with the rest of the rice paper and filling. To prevent the rolls from drying out, keep them covered with a damp cloth until just before serving.
To make the nuoc cham dipping sauce, simply dissolve the sugar in the hot water and combine with the other ingredients. Pour into a small bowl to serve alongside the spring rollls.
Tip: You can find rice paper wrappers in most Asian supermarkets or delis.
100g vermicelli rice noodles
150g prawns
16 rice paper wrappers
1 large cucumber, cut into thin strips
1 large carrot, cut into thin strips
1 ½ cups basil
1 ½ cups Vietnamese mint
Alfalfa sprouts, to garnish
NUOC CHAM DIPPING SAUCE:
60g caster sugar
½ cup hot water
50 ml fish sauce
30 ml freshly squeezed lime juice
2 tsp rice wine vinegar
2 cloves crushed garlic
Pinch of NOMU Oriental Rub
2 red chillies, finely chopped
Place the vermicelli noodles in a bowl, cover with boiling water and allow to stand for 3- 4 minutes or until soft. Drain and rinse under cold running water.
Blanch the prawns in boiling water or until they have turned pink, about 5 minutes. Rinse under cold water and remove all the shells.
Soften the rice paper wrappers by placing them in a bowl of lukewarm water for about 30 seconds. Remove them from the water and place them on a dry cloth. It is best to work in small batches so soften 2-3 rice paper rounds at one time.
Just below the middle of a rice paper round, place a few noodles. Top with some julienned cucumber and carrots. Place three leaves of basil and mint and then top with 2 prawns. Fold the bottom edge over the filling and then fold in the sides over the filling, like an envelope. Roll up into a tight log and slice in half at a sharp diagonal. Repeat with the rest of the rice paper and filling. To prevent the rolls from drying out, keep them covered with a damp cloth until just before serving.
To make the nuoc cham dipping sauce, simply dissolve the sugar in the hot water and combine with the other ingredients. Pour into a small bowl to serve alongside the spring rollls.
Tip: You can find rice paper wrappers in most Asian supermarkets or delis.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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