date:Sep 23, 2013
Ingredients
50g rice vermicelli noodles
20 round (20cm diameter) rice paper sheets
20 cooked king prawns, peeled, deveined, halved lengthways
1 cup (55g) bean sprouts, trimmed
1 carrot, peeled, cut into matchsticks
1/4 cup (40g) finely chopped peanuts
20 mint leaves
20 coriander leaves
Peanut sauce
1 tbs peanut oil
1 garlic clove, finely chopped
2 fresh red birdseye chillies, seeded, finely chopped
1/2 cup (80g) unsalted roasted peanuts, finely chopped
1/2 cup (125ml) water
1/3 cup (80ml)