Mint Sauce
| 2 | Spring onions, chopped |
| 1 cup | Mint leaves, firmly packed (Main) |
| 1 tsp | Chilli, diced |
| 1 clove | Crushed garlic |
| ½ tsp | Honey, mild |
| ¼ cup | Lemon juice |
Spring Rolls
| 20 g | Vermicelli, fine noodles |
| 8 | Raw prawns, large, shelled and deveined (Main) |
| ½ cup | Cabbages, thinly shredded or crisp lettuce |
| 4 | Rice paper wrapper, large |
| 1 | Carrot, small, julienned |
| ¼ cup | Cucumbers, peeled, seeded and julienned |
| 8 sprigs | Coriander, small |
| 8 | Mint leaves |
Directions
- To make the sauce, place all ingredients in a small food processor or use a hand blender.
- ix until smooth. Place in a bowl to serve.
- Poach prawns gently in boiling water until pink and cooked, about 1 minute.
- Drain and place in icy water to cool. Drain, then halve lengthwise.
- Pour boiling water over noodles and soak for about 10 minutes, until softened.
- Drain and cool. Combine with cabbage.
- Pour warm water into a frying pan or large dish.
- Soak a rice paper wrapper in the water until softened.
- Lift out and place on a clean board.
- Place 1/4 of noodle mixture on front side of the wrapper.
- Add carrot, cucumber, herbs and 4 prawn halves.
- Fold in the sides and roll up. Place on a platter and cover with damp paper towels.
- Repeat to make 4 rolls. Cut rolls diagonally and place on individual plates.