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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.


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