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
- 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.
- 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.
- 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.
- 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.