Prawn and vermicelli lettuce rolls are a favourite; scrumptious when served with an Asian dipping sauce. Add these to your picnic basket or place all the ingredients on a platter and guests can roll them as they're ready to eat. Instead of prawns try with rare beef slivers or keep them vegetarian and add mushrooms and carrots. The options are endless. These are always a hit when I am catering, especially during the warmer months of summer.
Ingredients
| 100 g | Vermicelli (Main) |
| 200 g | Cooked prawns, cut into thirds (Main) |
| 1 | Red chilli, chopped up small |
| ½ cup | Chopped fresh coriander |
| ¼ | Telegraph cucumbers, diced small |
| 1 | Spring onion, chopped |
| 1 Tbsp | Sweet chilli sauce |
| 1 Tbsp | Kecap manis |
| ½ tsp | Salt |
| 1 cup | Bean sprouts, optional |
| 8 leaves | Iceberg lettuce (Main) |
Dipping sauce
| 1 | Lime, juiced |
| 2 tsp | Fish sauce |
| 1 Tbsp | Sweet chilli sauce |
| 1 Tbsp | Brown sugar |
| 2 Tbsp | Chopped fresh coriander |
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Directions
- Soak the vermicelli as per packet instructions, drain and cool.
- Into a bowl combine the prawns, chilli, coriander, cucumber, spring onion, sweet chilli, kecap manis, salt and bean sprouts if using. Combine to mix well.
- Cut the hard core from the leaves and trim into an even shape. Fill with prawn mixture, roll and enjoy with the dipping sauce.
