Ingredients:

  • 12 sheets Rice Paper Wrappers (approx. 22 cm/8.5 in diameter)
  • 100g Thin Vermicelli Rice Noodles, cooked
  • 24 large Cooked Prawns (Shrimp), peeled, deveined, and halved lengthwise
  • 1 head Leaf Lettuce (Butter, Bibb, or Romaine), torn into pieces
  • 1 large Carrot, julienned
  • 1/2 medium Cucumber, seeded and julienned
  • 1/2 cup Fresh Mint leaves, packed
  • 1/2 cup Fresh Coriander (Cilantro) leaves, packed
  • 1/3 cup Smooth Peanut Butter
  • 3 Tbsp Hoisin Sauce
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Lime Juice, freshly squeezed
  • 1 Tbsp Honey or Maple Syrup
  • 3-5 Tbsp Hot Water
  • 1 tsp Chilli Garlic Sauce (Sriracha)
  • 1 tsp Crushed peanuts (Optional Garnish)

Instructions:

  1. Prep the Filling Components: Julienne the carrots and cucumbers. Halve the prawns lengthwise. Tear the lettuce into wrapping-sized pieces and prepare the herb leaves.
  2. Cook the Noodles: Boil the vermicelli noodles according to package instructions (3–5 minutes). Drain immediately and rinse well with cold water to stop cooking. Toss lightly with a few drops of vegetable oil.
  3. Organise the Station: Set up a clean, dry work area. Arrange all prepped ingredients in separate bowls or piles for easy assembly.
  4. Combine Sauce: In a small bowl, whisk together the peanut butter, hoisin sauce, rice vinegar, lime juice, honey/syrup, and chilli sauce until smooth.
  5. Adjust Consistency: Slowly whisk in the hot water, 1 tablespoon at a time, until the sauce reaches a thick but pourable consistency. Set aside.
  6. Hydrate the Wrapper: Fill a shallow dish with warm water. Dip one sheet of rice paper completely into the water for about 10–15 seconds only. It should still feel slightly stiff.
  7. Lay and Layer: Lay the softened wrapper flat on your work surface. Position 3 prawn halves (pink side down) across the lower third of the wrapper, leaving a small border clear on the sides. Top the prawns with a piece of lettuce, a small bundle of noodles, a scattering of herbs, and some julienned vegetables. Do not overfill.
  8. The Fold and Roll: Fold the left and right sides of the wrapper inward over the filling (like an envelope). Starting from the bottom, tightly roll the wrap upward towards the top edge.
  9. Serve Immediately: Place the finished roll seam-down on a serving platter. Repeat until all ingredients are used. Serve with the creamy peanut sauce.