Spring rolls

Spring rolls
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snacks and dips,starter | Medium
Preparation time : 30 min
Cooking time : 0 min
Number of persons : 4
  • 8 spring roll wrappers
  • 8 cooked king prawns
  • 70 g (1 nest) of Suzi Wan® Rice Vermicelli
  • 16 Thai basil or basil leaves
  • 16 mint leaves
  • 16 coriander leaves
  • ½ jar of Suzi Wan® Bean Sprouts
  • 8 lettuce leaves
  • 1 bottle of Suzi Wan® Spring Roll Sauce
Related Suzi Wan Products
  • Suzi Wan® Bean Sprouts
  1. Drain and rinse the bean sprouts.
  2. Peel the prawns. Cut them into two lengthways.
  3. Plunge the rice vermicelli into boiling water. Turn off the heat and leave to rest for 2-3 minutes. Drain the vermicelli and rinse under cold running water.
  4. Plunge a spring roll wrapper into a bowl of cold water. Lay it out on a clean tea towel and mop off any excess water with kitchen roll.
  5. Place a lettuce leaf, some vermicelli, bean sprouts and herb leaves onto the spring roll wrapper. Roll it once to enclose the filling, fold the edges in to the centre, place the prawn halves on top, then roll again to create the spring roll.
  6. Repeat to make 8 spring rolls in total.
  7. Serve cold with the spring roll sauce on the side.
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