Vietnamese Paper Rolls

• 100g Bamboo Shoots
• 50g Capsicum
• 200g Carrots
• 20g Chives
• 20g Coriander
• 200g Cucumber
• 20g Peppermint (Mint)
• 1000g Prawns
• 10 Medium (22cm dia) Rice Paper
• 40ml Sweet Chilli Sauce (Fountain)
• 100g Rice Noodles (Cooked)

Method

1. Blanch the bean shoots quickly in boiling water, then plunge them into ice cold water. Drain water. Soak the vermicelli noodles in boiling water for 2 mins, drain well.
2. Soak rice paper in warm water for 20 secs and place a clean tea towel to absorb the excess moisture. Shred the mint and coriander leaves.
3. Place some noodles and bean shoots and a selection of 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 roll runs out.
4. Dip in sweet chilli sauce.