RECIPE BY:

Michael Weldon

INGREDIENTS :

• 4 tbsp Lee Kum Kee Hoisin Sauce
• ½ tsp Lee Kum Kee Pure Sesame Oil
• ½ tsp Fish Sauce
• Juice of 1 lime
• 20 cooked prawn tails
• 1 cucumber, deseeded and sliced into small matchsticks
• 150g snow peas, thinly sliced
• 1 red onion, thinly sliced
• 1 red chilli, deseeded and sliced into small matchsticks
• 1 bunch of coriander
• 1 bunch of Vietnamese mint
• 100g peanuts
• 1 pack of Vermicelli noodles, cooked as per instructions and cut into large chunks
• 1 pack of rice paper rolls

METHOD :

• In a bowl combine, onion, cucumber, snow peas, chilli, fish sauce, sesame oil and 1 tsp lime juice. In a shallow bowl, fill with warm water to briefly soak your rice paper rolls and place on a clean surface.
• You can start building you rolls. On the bottom place 2 prawns, add vegetable mix, herbs and noodles before rolling into a neat package.
• In a small serving dish, combine remaining lime juice and hoisin sauce and sprinkle with crushed peanuts over the top.