Ingredients
- 1/4 cucumber
- 1/2 carrot
- 1/4 Chinese cabbage/Napa cabbage (or bok choy)
- 100g vermicelli rice noodles
- 1 tbsp brown sugar
- 4 tbsp rice vinegar (or white wine vinegar)
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- rice paper/spring roll wrappers
- 150g cooked king prawns
- fresh mint leaves
- fresh Thai basil (or one basil leaf per roll, so it doesn't overpower)
- 1/4 cucumber
- 1/2 carrot
- 1/4 Chinese cabbage/Napa cabbage (or bok choy)
- 100g vermicelli rice noodles
- 1 tbsp brown sugar
- 4 tbsp rice wine vinegar (or white wine vinegar)
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- rice paper/spring roll wrappers
- 150g cooked king prawns
- fresh mint leaves
- fresh Thai basil (or one basil leaf per roll, so it doesn’t overpower)
Scoop out the seeds of your cucumber, discard the seeds, and then julienne the rest (cut into short, thin strips). Julienne your carrot and your cabbage.
Cook your vermicelli noodles, and then cool down with cold water before chopping slightly and adding to your veg.
Mix the brown sugar, vinegar, soy and fish sauce in a bowl and then toss through your veg and noodles.
Dip your rice paper in lukewarm water to soften. Shake off excess water and lay it on a flat surface.
Place a few mint leaves and Thai basil leaves in the centre of your rice paper. Then some prawns and some veg and noodle mix. Fold the sides inwards. Tuck in the bottom. And then push all the ingredients into the folded side and tightly roll up your summer roll. There are lots of great ‘how-to’ videos for this on YouTube!
Dip in soy and tuck in!