Asian: Vietnamese Rolls 02 by Recipe Cottage

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	Vietnamese Rolls 02

		Vietnamese Rice Paper Rolls 10 sheets rice paper, available round or square 100g bean shoots 100g rice vermicelli (rice noodles) 1/2 red capsicum, thinly sliced cucumber, thinly sliced 1 carrot,thinly sliced 10 cooked green prawns 1 tablespoon fresh spearmint or mint leaves 1 tablespoon fresh coriander garlic chives or regular chives, one for each roll 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. Tip: To make prawns straight and easier to roll in rice paper, buy green prawns, peel them and thread onto a skewer. Drop into boiling water for two minutes, let them cool and take them off the skewers. Shred the mint and coriander leaves. Place some noodles and bean shoots and 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. Dipping Sauce 1/4 cup water 2 tablespoons sugar 1 tablespoon lemon juice or vinegar 2 tablespoons fish sauce garlic, crushed (optional) 1/2 teaspoon pickled red chilli, ground (or fresh to taste) 1 tablespoon roasted peanuts, ground 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.