Rollitos vietnamitas de papel de arroz

Ingredientes

• 100 gm vermicelli noodles
• 10 cooked prawns, coarsely chopped
• 1/2 cup each coarsely chopped coriander and mint
• 1/2 telegraph cucumber, cut into matchsticks
• 10 rice paper wrappers
• 5 oak leaf lettuce leaves, halved
• 1 spring onion, thinly sliced
• To serve: Vietnamese mint (optional)
• Dipping sauce
• 1 small garlic clove, chopped
• 30 gm light palm sugar, crushed
• 90 ml lime juice
• 75 ml fish sauce
• 2 small red chillies, thinly sliced

Preparación

1. 1

   1.: Place vermicelli in a large bowl, pour over enough boiling water to cover completely and stand until vermicelli are tender (2-4 minutes). Strain, drain well, then cut into rough 10cm lengths with scissors and place in a bowl. Add prawn, coriander, mint and cucumber, season to taste and set aside.

2. 2

   2.: For dipping sauce, pound garlic in a mortar and pestle to a paste, pound in palm sugar to combine, then stir in remaining ingredients and set aside.

3. 3

   3.: Fill a large bowl with hot water. Working with a wrapper at a time, submerge wrapper in water to soften (10-30 seconds), then transfer to a clean damp tea towel. Working quickly, spoon about 1/4-cup prawn mixture along the centre of the wrapper, add half an oak lettuce leaf and some spring onion, fold in ends, then roll to form a sealed cylinder. Place on a tray lined with baking paper and cover with a damp tea towel. Serve with dipping sauce and Vietnamese mint.