Prawn and avocado rice paper rolls
5 serves of veg
- 50g packet rice vermicelli noodles
- 150g snow peas, ends removed
- 1 large avocado, peeled and stoned.
- 12 rice paper rounds (22cm)
- 18 cooked prawns, shelled, deveined and cut in half lengthways
- 1/3 cup mint leaves
- 1/3 cup coriander leaves
- 1 large carrot, peeled and grated
- 1/3 cup sweet chilli sauce
- Place noodles in a heatproof bowl. Cover with boiling water and let stand for 5 minutes. Drain and set aside.
- Cook snow peas in a small saucepan of boiling water for 1 minute. Refresh under cold running water and drain well.
- Slice snow peas and avocado lengthways into thin strips. Divide filling ingredients evenly.
To make rolls:
- Soak the rice paper in warm water until just softened.
- Remove from the bowl and place on a plate.
- Put 3 prawn halves into the centre of the rice paper. Add a mint leaf, coriander leaf, snow peas, avocado, carrot and noodles.
- Fold over rice paper and roll up, pressing edge to seal.
- Repeat with remaining ingredients.
- Cut rolls in half and serve with sweet chilli sauce.
- Rice paper rolls can be filled with a variety of fresh vegetables such as bean sprouts, thin strips of capsicum and cucumber.
- Replace prawns with tuna, salmon or shredded chicken.
- Cover and store in fridge until serving. Rice paper rolls are best eaten on the same day.
- heatproof bowl
- small saucepan
- chopping board
- serving plates
- dipper sauce dish
Recipe from LiveLighter® campaign © State of Western Australia  reproduced with permission.