• 100g vermicelli rice noodles
  • ½ tsp sesame oil
  • 12 round rice paper sheets
  • 10g mint, leaves picked
  • 10g coriander, leaves picked
  • 10g Thai basil (optional but recommended)
  • 18 cooked prawns, halved through the centre lengthways
  • ½ cucumber, cut into matchsticks
  • 1 carrot, cut into matchsticks

For the dipping sauce


  • STEP 1

    Make the dipping sauce first. Mix all the ingredients with 4-5 tbsp hot water to loosen. Soak the noodles in hot water until soft, then drain and toss with the sesame oil. Set aside.

  • STEP 2

    Drop one of the rice paper sheets in a bowl of hot water, moving it around with a spoon until soft, then lay it on a board or plate.

  • STEP 3

    Add a few mint, coriander and basil leaves, then 3 prawn halves in a long line near to the top of the wrapper. Add some noodles further down, then a few sticks of cucumber and carrot, too.

  • STEP 4

    Lift the edge of the rice paper wrapper over the filling and, while holding the filling in position with your fingers, roll tightly.

  • STEP 5

    When you’re about halfway, tuck in the ends of the rice paper and fold over the filling so that it is completely enclosed. Repeat with the remaining ingredients (you should have 12 rolls), then serve with the sauce for dipping.

Recipe tip

Quick-pickled cucumbers: Spiralise 1/2 cucumber, sprinkle with a pinch of salt, then leave to drain in a sieve for 15 mins. Whisk together 1/2 tbsp white wine vinegar, a pinch of salt and sugar, with 1/2 tsp mustard seeds and a dill sprig. Stir in with the cucumbers and serve.

Recipe from Good Food magazine, July 2024


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