| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vietnamese |
Food networ, Food4 |
4 |
servings |
INGREDIENTS
| 8 |
|
Round or triangular Vietnamese dried rice |
|
|
; wrappers |
|
|
Warm water |
| 8 |
|
Cooled; peeled, deveined |
|
|
; prawns |
| 4 |
sl |
Cooked ham; shredded |
| 4 |
tb |
Sweet chilli sauce |
| 4 |
tb |
Roasted; salted peanuts, |
|
|
; chopped |
| 50 |
g |
Dry rice vermicelli noodles; soaked in hot water |
|
|
; for 10 minutes |
|
|
And drained |
| 4 |
|
Spring onions; green parts, long, |
|
|
; remainder chopped |
|
|
Spicy vinegar and soy sauce with chilli |
|
|
Soy sauce with sugar; water and chopped |
|
|
; mint |
INSTRUCTIONS
TO DIP
Soften the rice wrappers either by dipping in warm water or by spraying or
painting with warm water until pliable.
Take one eighth of the filling ingredients: prawns, ham, sauce, peanuts,
noodles, spring onions and fill a wrapper.
Leave 2 or 3 green bits of spring onion sticking out. Wrap up the rice
paper into neat parcel with green garnish. Continue until all are prepared.
Eat with dips within an hour.
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