Ingredients
• 50g rice vermicelli noodles
• 20 round (20cm diameter) rice paper sheets
• 20 cooked king prawns, peeled, deveined, halved lengthways
• 1 cup (55g) bean sprouts, trimmed
• 1 carrot, peeled, cut into matchsticks
• 1/4 cup (40g) finely chopped peanuts
• 20 mint leaves
• 20 coriander leaves
Peanut sauce
• 1 tbs peanut oil
• 1 garlic clove, finely chopped
• 2 fresh red birdseye chillies, seeded, finely chopped
• 1/2 cup (80g) unsalted roasted peanuts, finely chopped
• 1/2 cup (125ml) water
• 1/3 cup (80ml) coconut milk
• 1 tbs lime juice
• 1 tbs fish sauce
• 1 tbs brown sugar
Method
1. To make the peanut sauce, heat the oil in a small saucepan over medium heat. Add the garlic and chilli and cook, stirring, for 1 minute or until aromatic. Add the peanuts, water, coconut milk, lime juice, fish sauce and sugar and cook, stirring, for 5 minutes or until sauce thickens slightly. Remove from heat and set aside to cool.
2. Place the noodles in a small heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain well.
3. Soak 1 rice paper sheet in warm water for 30 seconds or until soft. Drain on paper towel. Place on a clean work surface. Place 2 prawn halves along the centre of the rice paper sheet. Add a little of the noodles, bean sprouts, carrot, peanuts, a mint leaf and coriander leaf. Fold in ends and roll up firmly to enclose filling. Repeat to make 20 spring rolls.
4. Place on a platter and serve with peanut sauce.
