Prep time: 30 minutes
100g vermicelli rice noodles
24 raw prawns
Juice of 1 lemon
Salt and pepper
12 sheets rice paper
2 carrots, peeled and grated
100g bean sprouts
2 cups shredded iceberg lettuce
2 Lebanese cucumbers, deseeded, cut into strips
½ cup shredded mint
1 cup coriander, chopped roughly
2 cups soy sauce
2 Tbsp sesame oil
¼ cup brown sugar
2 Tbsp sesame seeds
Place the noodles into a bowl and cover with boiling water. Leave to soak for 2-3 minutes until softened. Drain noodles and cut roughly with scissors.
Combine the prawns and lemon juice. Season with salt and pepper and marinate for a 5 minutes.
Heat a frying pan to a medium heat and cook the prawns for 3 minutes on each side or until cooked through. Set aside to cool.
Taking 1 sheet of rice paper at a time dip into hot water for 10-15 seconds or until softened. Place onto a clean damp tea towel.
Add 2 prawns and a little bit of each ingredient to the centre of the rice paper.
To encase the ingredients – fold the bottom of the rice paper over mixture. Then fold both sides over the mixture. Roll from the bottom to finish. Repeat with the remaining rice paper and ingredients.
To make the sauce – in a small pot combine the soy sauce, oil, sugar and sesame seeds. Bring to a boil, then return to a simmer for 8-10 minutes or until the sauce has started to thicken.
Serve the rolls on a platter with a side of dipping sauce.
This recipe has been tested by Countdown and may vary from the recipe seen on The Great Food Race