Vietnamese Fresh Spring Rolls

Makes about 20


Ingredients:

100g dried mung bean vermicelli (cellophane noodles)
20-25 rice paper wrappers, about 16cm round
40 fresh mint leaves
20 large cooked prawns, cut in half horizontally
10 garlic chives, halved

Dipping Sauce:
2 tbsp satay sauce
3 tbsp hoisin sauce
1 red chilli, finely chopped
1 tbsp chopped roasted unsalted peanuts
1 tbsp lemon juice


Method:

1. Soak the cellophane noodles for 5 minutes in enough hot water to cover. Drain well and use scissors to roughly chop the noodles into shorter lengths.
2. Using a pastry brush, brush both sides of each rice paper wrapper with water. Leave for about 2 minutes, or until the wrappers become soft and pliable. Stack the wrappers on top of each other and sprinkle lightly with water to prevent them sticking together and drying out. Be careful as the wrappers can tear easily when softened.
3. Place 1 softened wrapper on a work surface and spoon about 1 tablespoon of the noodles along the bottom third of the wrapper, leaving enough space at the sides to fold the wrapper over. Top with a few mint leaves, 2 prawn halves and ½ a garlic chive. Fold in the sides towards each other and firmly roll up the wrapper, allowing the garlic chive to point out of one side. Repeat with the remaining wrappers and ingredients and place the spring rolls, seam-side-down, on a serving plate.
4. To make the dipping sauce, combine the satay sauce, hoisin sauce, red chilli, peanuts and lemon juice in a small bowl and mix thoroughly. Serve with the spring rolls.

Nutrition per serve:
Protein 5g;
Fat 1g;
Carbohydrate 4g;
Dietary Fibre 1g;
Cholesterol 30mg;
205 kj (50 cal)