Vietnamese rice paper rolls

Babiche Martens

Makes 8.

Sauce

2 Tbsp	Sweet chilli sauce
½	Lemons, (juice of)
2 Tbsp	Hoisin sauce
1	Water
1 packet	Vermicelli
8	Rice paper
24	Cooked prawns, (peeled)
24	Mint leaves
3 Tbsp	Salted and roasted peanuts, (roughly chopped)

Directions

1. Make the sauce by mixing the sweet chilli, lemon juice and hoisin sauce in a bowl, then slowly add enough boiling water to create a runny consistency.
2. Cut of the packet of vermicelli with kitchen scissors and put in a bowl. Cover with boiling water and leave for a few minutes then drain.
3. Fill a shallow bowl with warm water and dip one rice paper at a time for approximately 30 seconds or until soft then transfer to a clean dry work bench, repeat.
4. Place some vermicelli along the centre of each paper, top with three prawns, three mint leaves and a sprinkling of peanuts. Fold in the sides and roll tightly.