• Prep 30m
• Makes
  24

Enjoy every bite of these flavoursome prawn and mint rice paper rolls served with a sweet chili dipping sauce.

Ingredients (9)

• 100g rice vermicelli noodles

• 250g pkt 22cm rice paper sheets

• 24 large mint leaves

• 24 Coles Australian Cooked Black Tiger Prawns, halved lengthways

• 1 red capsicum, seeded, cut into thin strips

• 3 spring onions, cut into 8cm lengths

• 1/3 cup (80ml) sweet chilli sauce

• 2 tbsp lime juice

• Mint leaves, extra, to serve

Method

• Step 1

  Place the noodles in a large heatproof bowl. Cover with boiling water. Stand for 5 mins or until noodles soften. Refresh under cold water. Drain.

• Step 2

  Fill a shallow dish with warm water. Dip a rice paper sheet in water. Drain and place on a clean board (it will continue to soften on standing).

• Step 3

  Arrange 2 prawn halves, 1 mint leaf, 1 piece capsicum, 1 piece spring onion and some of the noodles in the centre of the rice paper sheet. Fold the bottom half of wrapper over filling. Fold the sides over, then roll to enclose. Place on a large tray. Repeat with remaining rice paper sheets, prawn, mint, capsicum, spring onion and noodles, placing the rolls slightly apart on the tray to prevent sticking.

• Step 4

  Combine the sweet chilli sauce and lime juice in a small bowl. Serve the rice paper rolls with the dipping sauce and extra mint.