Light Bites Recipes - Rice Vermicelli and Salad Rolls  Recipe

Ingredients

• 50g/2oz rice vermicelli, soaked in warm water until soft

• 1 large carrot, shredded                

• 15m/1 tbsp sugar

• 15-30ml/1-2 tbsp fish sauce

• 8 x 20cm/8in rice-paper roll wrappers

• 8 large lettuce leaves

• 350g/12oz roast pork, sliced

• 115g/4oz/1/2 cup bean sprouts

• handful of mint leaves

• 8 cooked king prawns (jumbo shrimp), peeled, deveined and halved

• 1/2 cucumber, cut into fine strips

• coriander (cilantro) leaves, to garnish

Makes 8 rolls

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Method:

1. Drain the noodles. Cook in a pan of boiling water for about 2-3 minutes until tender. Drain, rinse under cold running water, drain well. Tip into a bowl. Add the carrot and season with the sugar and fish sauce.

2. Assemble the rolls, one at a time. Dip a rice sheet in a bowl of warm water, then lay it flat on a surface.

3. Place 1 lettuce leaf, 1-2 scoops of the noodle mixture, a few slices of pork, some of the bean sprouts and several mint leaves on the rice sheet.

4. Start rolling up the rice sheet into a cylinder. When half the sheet has been rolled up, fold both sides of the sheet towards the centre and lay two pieces of prawn along the crease.

5. Add a few of strips of cucumber and some of the coriander leaves. Continue to roll up the sheet to make a tight packet.

Cook's Tip: Make a spicy dip by combining some chopped garlic and chili with 5ml/1 tsp tomato puree (paste) and bringing to the boil in 120/1/2 cup water. Stir in 15ml/1 tbsp peanut butter; 30ml/2 tbsp hoisin sauce, a pinch of sugar the juice of a lime. Simmer for 3-4 minutes, add 50g/2oz ground peanuts, and cool.