Total cooking time: 4 minutes
Makes about 18
Difficulty: Medium
50g (1¾oz) rice vermicelli
2 spring onions
1 cucumber, peeled
1 carrot
24 cooked prawns, peeled and chopped
2 tablespoons chopped roasted unsalted peanuts
2 Chinese mushrooms, soaked, chopped finely
½ lettuce, finely shredded
½ cup (25g/¾oz) chopped fresh mint
50g (1¾oz) bean sprouts
375g (12oz) rice paper rounds, 21cm (8½ inch) diameter
Dipping sauce:
2 tablespoons caster sugar
2 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon rice vinegar or white vinegar
1 spring onion, finely chopped
1 small red chilli, seeded and finely chopped
1 clove garlic, crushed
1. Put the vermicelli in a large bowl, cover with boiling water and leave for 1-2 minutes, or until soft. Rinse under cold water, drain, chop roughly with scissors and put in a bowl.
2. Very finely shred the spring onions, cucumber and carrot into 5cm (2 inch) strips. Blanch the carrot for 1 minute, drain and cool. Add the carrot, spring onion and cucumber to the cooled vermicelli with the prawns, peanuts, mushrooms, lettuce, mint and sprouts. Toss until the mixture is well combined.
3. For each spring roll, soften a rice paper in a bowl of warm water for 10-20 seconds. Lay it on a tea towel and place 3 tablespoons of filling in the centre. Fold in the sides and roll up into a parcel. Seal the edges by brushing with a little water. Place on a serving platter and cover with a damp cloth while you make the rest.
4. To make the dipping sauce, combine the sugar and 2 tablespoons warm water in a small bowl and stir until the sugar dissolves. Add the remaining ingredients and stir well. Serve with the spring rolls.
Nutrition per spring roll:
Protein 5g; Fat 1g; Carbohydrate 9g; Dietary Fibre 1g; Cholesterol 25mg; 265kJ (65kcal)
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