RICE PAPER WRAPS 250G
$1.69
- 22cm wraps
- Perfect for making delicious fresh wraps or spring rolls
Recipe Suggestion
Recipe Suggestion
Ingredients:
- 60g Asia Specialities Rice Vermicelli Noodles
- 8 Rice Paper Wrappers
- 8 x large cooked prawns, deveined, peeled & cut in half lengthways
- 2 iceberg lettuce leaves
- ¼ cup water
- 2 tbspn fresh lime juice
- 2 tbsn Merryfield caster sugar
- ½ tspn Asia Specialities Chilli & Garlic Sauce
- 3 tbspn Asia Specialities Hoisin Sauce
- 1 tbsn Fish Sauce
- 1 1/3 tbspn chopped fresh Thai basil
- 3 tbspn fresh mint leaves
- 3 tbspn chopped fresh coriander leaves
- 1 clove garlic finely chopped
- 1 tspn finely chopped roasted peanutsMethod:
- Boil noodles, as per packet directions. Drain and rinse thoroughly with cold water so they don't stick together.
- Fill a large shallow bowl with warm water. Dip one wrapper into the water for 1 second to soften. Lay wrapper on the bench and place 2 prawn halves, a handful of noodles, basil, mint, coriander and lettuce in a row across the centre, leaving about 5cm of the wrapper uncovered on each side.
- Fold in uncovered sides of wrapper, then tightly roll to enclose the filling. Repeat with remaining rolls.
- In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chilli & garlic sauce.
- In another small bowl, mix the hoisin sauce and peanuts.
- Serve the rice paper rolls with the fish sauce and hoisin-peanut dipping sauces.Tip Tips:
- Do not overfill rice paper roll. Overfilling could cause it to split.
- Can place softened Rice Paper Wrapper on a clean and damp tea towel to assemble and prevent sticking to bench top surface
- Rice Paper Rolls can also be deep fried as Spring Rolls. Experiment with flavours. Try shortcuts like using Asia Specialities Peeled Prawns or Crab Meat instead of cooking your prawns.
- Perfect for making delicious fresh wraps or spring rolls
Recipe Suggestion
Recipe Suggestion
Ingredients:
- 60g Asia Specialities Rice Vermicelli Noodles
- 8 Rice Paper Wrappers
- 8 x large cooked prawns, deveined, peeled & cut in half lengthways
- 2 iceberg lettuce leaves
- ¼ cup water
- 2 tbspn fresh lime juice
- 2 tbsn Merryfield caster sugar
- ½ tspn Asia Specialities Chilli & Garlic Sauce
- 3 tbspn Asia Specialities Hoisin Sauce
- 1 tbsn Fish Sauce
- 1 1/3 tbspn chopped fresh Thai basil
- 3 tbspn fresh mint leaves
- 3 tbspn chopped fresh coriander leaves
- 1 clove garlic finely chopped
- 1 tspn finely chopped roasted peanutsMethod:
- Boil noodles, as per packet directions. Drain and rinse thoroughly with cold water so they don't stick together.
- Fill a large shallow bowl with warm water. Dip one wrapper into the water for 1 second to soften. Lay wrapper on the bench and place 2 prawn halves, a handful of noodles, basil, mint, coriander and lettuce in a row across the centre, leaving about 5cm of the wrapper uncovered on each side.
- Fold in uncovered sides of wrapper, then tightly roll to enclose the filling. Repeat with remaining rolls.
- In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chilli & garlic sauce.
- In another small bowl, mix the hoisin sauce and peanuts.
- Serve the rice paper rolls with the fish sauce and hoisin-peanut dipping sauces.Tip Tips:
- Do not overfill rice paper roll. Overfilling could cause it to split.
- Can place softened Rice Paper Wrapper on a clean and damp tea towel to assemble and prevent sticking to bench top surface
- Rice Paper Rolls can also be deep fried as Spring Rolls. Experiment with flavours. Try shortcuts like using Asia Specialities Peeled Prawns or Crab Meat instead of cooking your prawns.