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Prawn, peanut and noodle cold rolls with fresh mint and coriander
Serves
4-6
Preparation time
Cooking time
Ingredients
12 cooked cleaned prawns
100g rice vermicelli
1 Lebanese cucumber
1 carrot
50g roasted peanuts
12 round rice wrappers
½ bunch mint leaves ½ bunch coriander leaves sweet chilli sauce lime juice mint leaves
Method
Slice the prawns in half long ways
Soften the rice noodles in boiling water and drain
Grate the cucumber and carrot, squeeze out excess moisture and mix with the chopped peanuts
Place a rice wrapper into a bowl of warm water until it starts to soften
Drain and place onto a board
Add two pieces of prawn, a little of the rice noodles and grated cucumber and carrot mix
Top with some mint and coriander leaves and roll up into a tight spring roll
Continue with the rest of the wrappers and fillings
Mix together some sweet chilli sauce and lime juice to taste
Finely slice some mint leaves and add to the sauce
Serve the cold rolls with the dipping sauce
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