By Devi Poojari
April 17, 2024
A great way to enjoy a medley of raw vegetables and shrimp in a gluten-free roll, these Vietnamese-style rolls are a delicious cold supper option. When the summer heat gets unbearable, enjoy these with a light dipping sauce made with soya and lemon juice.
1 packet rice paper 10-15 medium prawns, poached 75 grams rice vermicelli, cooked 2 teaspoons soy sauce Juice of ½ lemon 1 cucumber, julienned 1 teaspoon sugar 6-7 coriander sprigs 1 teaspoon red chilli flakes Salt, to taste
Toss the cooked vermicelli in soy, lemon juice and sugar before setting aside.
Season the prawns with some salt, followed by gently dipping each sheet of rice paper in some cold water.
Place on a clean kitchen cloth and layer with the noodles, cucumber, shrimp and coriander before rolling the edges inwards.
Cut into halves or thirds and repeat the process until you have enough. Serve immediately.