Vietnamese Prawn Rolls

1. 1

   Place noodles in a heatproof bowl and cover with boiling water. Soak 5 mins; drain and chop.

2. 2

   Combine noodles, cabbage, mint, sugar and lime juice in a large bowl. Season to taste.

3. 3

   Dip 1 rice paper round into a shallow bowl of warm water until soft. Place on a cutting board covered with a tea towel. Top with a little of the shrimp meat and noodle filling. Fold in sides and roll to enclose the filling. Repeat with the remaining rice paper, shrimp and noodle filling.

4. 4

   For the hoisin dipping sauce, mix the hoisin sauce and rice vinegar in a small bowl. Serve rolls with dipping sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.