Macros per serve
Carbs: 19.2
Protein: 21.75
Fat: 2.08
Ingredients
10 servings- 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
- 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.
- 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.
- 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.
- Dip in sweet chilli sauce.

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