Fresh Prawn & Pea Shoot Rice Paper Rolls

Light, fresh rice paper rolls filled with juicy prawns, vermicelli noodles and sweet Pea Shoot Microgreens. Served with a tangy dipping sauce — perfect for warm days.

Ingredients

• 12 rice paper sheets (22cm)
• 200g cooked prawns, peeled and halved lengthways
• 80g rice vermicelli noodles, cooked and cooled
• 25g Nim Greens Pea Shoot Microgreens
• 1 carrot, cut into thin matchsticks
• ½ cucumber, cut into thin matchsticks
• 8 fresh mint leaves
• 3 tbsp sweet chilli sauce
• 1 tbsp lime juice
• 1 tsp fish sauce

Method

1. 1

   Prepare all fillings and arrange on a board: prawns, noodles, carrot, cucumber, mint and Pea Shoot Microgreens.

2. 2

   Mix sweet chilli sauce, lime juice and fish sauce together in a small bowl for the dipping sauce.

3. 3

   Fill a wide, shallow bowl with warm water. Dip one rice paper sheet for 10–15 seconds until just pliable. Lay flat on a clean, damp surface.

4. 4

   Place 2–3 prawn halves in the lower third of the sheet. Add a small amount of noodles, carrot, cucumber, a mint leaf and a pinch of Pea Shoot Microgreens.

5. 5

   Fold the bottom edge up over the filling, fold in the sides, then roll firmly to seal. Repeat with remaining sheets.

6. 6

   Serve immediately with dipping sauce.