| Sum Yung Guy |
2002-06-04 11:32 AM |
50g dried bean vermicelli
2 cups host water
8 dried rice paper wrappers
16 medium cooked prawns, peeled
16 fresh Thai basil leaves
1 cup fresh corainder leaves
1 medium carrot, cut into short thin strips
1 tablespoon grated lime rind
2 tablespoons chilli sauces
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Dipping suace
1/3 cup cold water
1 teaspoon sugar
2 tablespoons fish sauce
1 small red chilli finely chopped
1 tablespoon chopped cariander leaves and stems
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1. Soak the bean vermiceli in the hot water for 10 minutes and then drain. Dip a rice paper wrapper into luke-ward water, allow to soften
and place on a work surface. Place 2 pranws side-by-side in the center
of the wrapper and top with 2 basil leaves, 1 tablespoon of corainder, a few carrot strips a little lime rind and a small amount of rice noodles. Spoon a little chilli sauce over the top.
2. Press the filling down to flatten it a little; bring in two side and roll up the parcel. Lay seam-side down on a serving plate and sprinkle with a little water; cover with plastic wrap. Repeat with remaining ingredients.
3. To make Dipping Suace: place the cold water in a small bowl; add the sugar and stir until it dissolves. Stir in the fish sauace, vinegar, chilli and corainder leaves and stems. Serve the spring rolls with Dipping suace.
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