Monday, November 17, 2014

Vietnamese Spring Rolls


Rice Paper Wraps (10)
60g vermicelli noodles
20 cooked(boiled) prawns
200g fried nuggets-sliced
100g organic pea sprouts
3 basil leaves, chopped
3 small lettuce leaves, chopped
1 Cucumber – cut into matchsticks
1 red Bell Pepper – cut into matchsticks
5 hot chillies - sliced thinly
1 cup shredded Carrots
1 or 2 drops of sauce seasoning maggie

Dipping Sauce

¼ cup chilli Sauce
⅛ teaspoon sauce seasoning maggie


Boil vermicelli until white and soft, drain and let cool.
Soften rice paper with warm water. Lay the wrap on a clean plate. A couple of slices of nuggets and one or two prawn in each roll, vermicelli and add remaining ingredients to taste. Place all ingredients in centre and fold. Fold the sides in first. Roll up from the side nearest you to the other end, the rice paper will stick to itself. Combine the chilli sauce and seasoning maggie sauce for the dip. Enjoy!!

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