ORIENTAL SUMMER ROLLS






Ingredients:

 100g fine dry vermicelli rice noodles or bean thread noodles
12 round rice paper wrappers (available dry from Oriental food shops and some supermarkets) 
Handful mint leaves and coriander leaves (no stalks)
Cooked prawns, chopped (optional)
Finely shredded salad vegetables such as carrot, peppers, spring onions, cucumber, bean shoots, crisp lettuce
Rice Wine Vinegar or Soy Sauce


Soak the noodles in a bowl of hot water for 15 minutes (or according to packet instructions) then drain well and put in a bowl

Then choose some vegetables/prawns you wish to use in your Summer Roll and put in a bowl


To make up the Summer Rolls, dip each rice paper wrapper individually in a bowl of hot water until soft (10-15 seconds) then carefully put on a board (these are quite sticky to handle so be patient and do one at a time). Quickly top with a few herb leaves and then prawns (if using) and vegetables and noodles and then season lightly with a little soy or rice wine vinegar - don’t over fill or they will be hard to roll up.  Lift the rice paper edge nearest to you over the filling and start rolling up until you’re half way then fold the ends of the rice paper in and over the filling and then continue rolling tightly until the whole rice wrapper is rolled up into a neat Oriental Summer Roll.  Cut in half to serve.

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