Prawn and vermicelli lettuce rolls

Babiche Martens

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

Directions

1. Soak the vermicelli as per packet instructions, drain and cool.
2. 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.
3. Cut the hard core from the leaves and trim into an even shape. Fill with prawn mixture, roll and enjoy with the dipping sauce.