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100g (3.25 oz) dried mung bean vermicelli
(cellophane noodles)
20-25 rice paper wrappers, about 16cm (6.5
inches) round
40 fresh mint leaves
20 large cooked prawns, cut in half
horizontally
10 garlic chives, halved
Dipping Sauce:
2 tbsp satay sauce
3 tbsp hoisin sauce
1 red chili, finely chopped
1 tbsp chopped roasted unsalted peanuts
1 tbsp lemon juice |
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Method :
Soak the
cellophane noodles for 5 minutes in enough hot water to cover. Drain well
and use scissors to roughly chop the noodles into shorter lengths. Using a
pastry brush, brush both sides of each rice paper wrapper with water.
Leave for about 2 minutes, or until the wrappers become soft and pliable.
Stack the wrappers on top of each other and sprinkle lightly with water to
prevent them sticking together and drying out. Be careful as the wrappers
can tear easily when softened. Place 1 softened wrapper on a work surface
and spoon about 1 tbsp of the noodles along the bottom third of the
wrapper, leaving enough space at the sides to fold the wrapper over. Top
with a few mint leaves, 2 prawn halves and 1/2 a garlic chive. Fold in the
sides towards each other and firmly roll up the wrapper, allowing the
garlic chive to point out of one side. Repeat with the remaining wrappers
and ingredients and place the spring rolls, seam-side-down, on a serving
plate.
To make the
dipping sauce, combine the satay sauce, hoisin sauce, red chili, peanuts
and lemon juice in a small bowl and mix thoroughly. Serve with the spring
rolls.
Makes about 20
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