Ingredients:

  • 4 oz (115 g) Rice Vermicelli Noodles, Thin 'Hair' style
  • 12 count (300 g) Large Prawns (Shrimp), Cooked, peeled, and deveined
  • 12 sheets Rice Paper Wrappers (22 cm/8.5 inch diameter)
  • 6 large leaves Butterhead Lettuce, Washed and dried thoroughly
  • 1 medium (150 g) Carrot, Julienned into matchsticks
  • 1/2 large (150 g) Cucumber, Seeds removed, julienned
  • 1/2 cup Fresh Mint Leaves, packed
  • 1/2 cup Fresh Coriander (Cilantro), packed
  • 1/2 cup (120 g) Natural Smooth Peanut Butter, Unsweetened
  • 3 Tbsp (45 ml) Hoisin Sauce
  • 1 Tbsp (15 ml) Soy Sauce (or Tamari), Low Sodium preferred
  • 1 Tbsp (15 ml) Rice Vinegar, Unseasoned
  • 1 Tbsp (15 ml) Maple Syrup (or Brown Sugar)
  • 1 Tbsp (15 ml) Fresh Lime Juice
  • 2 cloves (10 g) Fresh Garlic, Minced finely
  • 1 tsp (5 ml) Fresh Ginger, Grated
  • 1/2 tsp Chilli Flakes (optional)
  • 1/4 – 1/3 cup Hot Water (or Coconut Milk)

Instructions:

  1. Prep the Protein: If using raw prawns, blanch them quickly in salted boiling water until pink (3–4 minutes). Halve the cooked prawns lengthwise to achieve a thinner profile for rolling. Set aside.
  2. Cook the Noodles: Cook the vermicelli noodles according to package instructions (usually a 5-minute soak in hot water). Drain, rinse immediately with cold water to stop cooking, and lightly toss with a teaspoon of oil to prevent sticking.
  3. Prepare Vegetables and Herbs: Julienne the carrot and cucumber uniformly. Wash and thoroughly dry all herbs and lettuce. Set up your filling ingredients on a large tray for easy assembly (mis en place).
  4. Building the Peanut Sauce (Combine): In a small saucepan, combine the peanut butter, hoisin sauce, soy sauce, rice vinegar, maple syrup, lime juice, garlic, ginger, and chilli flakes (if using).
  5. Building the Peanut Sauce (Simmer and Whisk): Place the saucepan over medium-low heat. Whisk continuously until the mixture is smooth and simmering gently.
  6. Building the Peanut Sauce (Thin the Sauce): Gradually whisk in the hot water (or coconut milk), starting with 1/4 cup, until the sauce reaches a pourable, thick consistency (like double cream). Remove from heat and allow to cool slightly.
  7. Set Up the Rolling Station: Lay a clean, slightly damp kitchen towel on your work surface—this prevents the rice paper from sticking. Fill a shallow dish with lukewarm water.
  8. Soak the Paper: Take one sheet of rice paper and submerge it completely in the lukewarm water for only 2–3 seconds. It should still feel slightly firm when removed, as it will continue to soften on the towel. Carefully lay the softened rice paper flat on the damp towel.
  9. Layer the Fillings (The Showcase): Position the fillings about 1.5 inches (4 cm) from the bottom edge. First, lay 2–3 halved prawns (cut side down) along the line, ensuring they face the outside of the wrapper. Second, lay 2–3 mint leaves and 2–3 coriander leaves directly below the prawns.
  10. Layer the Bulk: In a line below the herbs and prawns, place a small amount of lettuce, a mound of noodles, and a few strands of cucumber and carrot. Avoid overfilling.
  11. The Roll: Fold the bottom edge of the wrapper up and over the filling, pulling it tightly. Fold in the left and right sides. Roll the parcel tightly and gently away from you until the seal is complete.
  12. Serve: Place finished rolls on a separate serving platter, ensuring they do not touch each other initially to prevent sticking. Serve immediately with the prepared Peanut Sauce.