Recipe Index

Ingredients

• 3½ oz vermicelli rice noodles
• 5¼ oz frozen edamame beans, defrosted and podded
• 1 carrot, cut into fine matchsticks
• 12 rice paper wrappers, 8¾ in diameter
• 10½ oz cooked, peeled king prawns
• 5¼ oz radishes, finely sliced
• 1 bunch (1 oz) mint, leaves only
• 1 bunch (1 oz) coriander, leaves only
• 1½ in piece fresh root ginger, peeled and finely grated
• 2 garlic cloves, crushed
• 1 lime, juice only
• 2 tbsp palm sugar, finely grated, or light brown sugar
• 3 tbsp Vietnamese fish sauce
• 1 green bird's-eye chilli, finely sliced
• 1 tbsp vegetable oil
• 1 shallot, finely diced
• 2 tbsp tamari
• 2 tbsp crunchy peanut butter
• 2 tsp maple syrup

Method

1. Soak the noodles in just-boiled water for 5 minutes until tender, drain, rinse cold and drain again. Snip into short lengths.
2. Make the lime dipping sauce: dissolve the palm sugar in the lime juice, then stir in the fish sauce, ginger, garlic, chilli and 3 tablespoons of water. Set aside.
3. Make the peanut sauce: fry the shallot in the oil until soft, then stir in the peanut butter, tamari, maple syrup and about 6½ Tbsp water. Simmer briefly until smooth and pourable, then cool.
4. Fill a wide bowl with warm water. Dip one rice paper wrapper in for about 20 seconds until pliable and lay it on a damp board.
5. Arrange a few prawns in a line across the lower third, then add a small bundle of noodles, edamame, carrot, radish and herb leaves.
6. Fold the bottom edge over the filling, fold in the sides, and roll up firmly but gently. Repeat with the remaining wrappers and filling.
7. Serve the rolls at once with both dipping sauces.

Prep: 1 h · Cook: 10 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data