1/2 tsp pickled red chilli, ground (or fresh to taste) (dipping sauce)
1 Tbsp roasted peanuts, ground (dipping sauce)
Blanch the bean shoots quickly in boiling water, then plunge them into ice cold water. Drain well.
Soak the vermicelli noodles in boiling water for two minutes, drain well.
Soak the rice paper in warm water for 20 seconds and place on a clean towel or tea towel to absorb the excess moisture. Shred the mint and coriander leaves.
Place some noodles and bean shoots and a selection of the other ingredients on a piece of rice paper and roll the rice paper just enough to cover the filling. Tuck in the ends, then place a piece of prawn in the roll and continue rolling until the rice paper runs out.
Boil the water and sugar together for two minutes, then allow to cool. Mix in the lemon juice or vinegar, fish sauce, crushed garlic, pickled red chilli and nuts and serve with the rice paper rolls.
Tracy, CalorieKing.com.au Member
Member Comments: (5)
By: hugz - 2011-05-02 Agree the calorie amount is about double what I would have thought. I always (as do most people) slice the prawns in half lengthwise to make rolling easier.
By: rexiejoo - 2011-03-24 Where it says "per serving" does that mean per "rice paper roll"? If so, that''s a lot of calories for such a small roll?
By: kathy65 - 2008-09-13 Rolls were great - though 10 prawns were not enough - I used 1.5 prawns per roll - perhaps I needed king prawns?
I didn''t like the dipping sauce. Mixed in some commercial black bean sauce and it tasted a bit better.