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Ingredients
- 100g/3½oz vermicelli rice noodles (2 nests)
- 150g/5½oz frozen edamame (soya beans), defrosted
- 1 carrot
- 12 rice paper wrappers, 22cm/8½in diameter
- 300g/10½oz cooked, peeled king prawns
- 150g/5½oz radishes, finely sliced
- 1 bunch (30g/1oz) mint, leaves only
- 1 bunch (30g/1oz) coriander, leaves only
For the garlic dipping sauce
- 4cm/1½in piece fresh root ginger, peeled
- 2 garlic cloves
- 1 lime, juice only
- 2 tbsp palm sugar, finely grated (or light brown sugar)
- 3 tbsp Vietnamese fish sauce (nuoc mam NHI)
- 1 green bird’s-eye chili, finely sliced
For the peanut dipping sauce
- 1 tbsp vegetable oil
- 1 shallot, finely diced
- 2 tbsp tamari
- 2 tbsp crunchy peanut butter
- 2 tsp maple syrup
Method
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To make the garlic dipping sauce, pound the garlic and ginger together in a pestle and mortar to make a rough paste.
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Add the lime juice and ‘muddle’, mashing it with the pestle.
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Add the palm sugar and muddle for a minute until most of the sugar has dissolved.
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Add the fish sauce and muddle again. Add the chili and stir to combine.
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Transfer to a small shallow bowl and set aside.
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To make the peanut dipping sauce, heat the oil in a small saucepan over medium-high heat.
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Add the shallot and cook for a few minutes, stirring regularly. Remove from the heat and immediately add the remaining ingredients. Stir to combine.
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Cook the rice vermicelli and the edamame beans according to the packet instructions.
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Rinse under running cold water until cooled completely, drain and set aside.
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Using a vegetable peeler, peel ribbons down the length of the carrot. Gather these together and very roughly chop them so you have thin.
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Fill a deep roasting tray or container that’s large enough to hold the rice paper wrappers with 3cm cold water.
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To assemble the rolls: one at a time, submerge the rice paper wrappers in the cold water for a couple of seconds, then place them on the damp work surface.
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Place a pinch of rice vermicelli just below the center of the rice paper. Add 4 prawns and top with some carrot, radish, mint, coriander, and edamame. Fold the sides of the rice paper into the center.
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then bring the side closest to you up and over the filling. Roll forward while pulling back to create a little tension in the roll and roll up until it is completely sealed.
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Put on a serving plate and repeat until you’ve used all the rice paper. Serve immediately, alongside the two dipping sauces.
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Banner and Image Credit: BBC