In this recipe, prawns, noodles, carrot and lettuce are mixed together and stuffed into spring roll wrappers, then served with a hoisin dipping sauce. Perfect for a party.
- 225g cooked prawns, ready to eat
- 250g rice vermicelli
- 8 spring roll wrappers
- 1 carrot
- 1/2 lettuce
- 1 bunch basil leaves
- 100ml hoisin sauce mixed with a dash of soy sauce and a dash of sweet chilli sauce to taste
Place the vermicelli noodles in a pan of boiling salted water and simmer for 3-5 minutes until tender. Drain and rinse with cold water.
Peel the carrot and chop into thin matchsticks. Finely shred the lettuce. Shred the basil leaves. Chop the prawns. Mix together the prawns, vermicelli, carrot, lettuce and basil leaves. Pile 1/8 of the mixture into the centre of each spring roll wrapper.
Roll the filling up in the spring roll wrapper, tucking the ends in, sealing with a little water.
Heat the hoisin sauce in the microwave for 30 seconds to warm through before serving with the prawn rolls.