Prawn and watermelon rice paper rolls
5
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 1 • Difficulty: Easy
Ingredients
Glass or cellophane noodles
35 g, dry (mung bean)
Rice paper roll wrappers
3 individual, (3x22cm diameter)
Watermelon
100 g, cut into thin strips
Cooked peeled prawns
70 g
Red radish
2 large, grated
Fresh basil
1 tbs, (9 leaves)
Butter lettuce
1 cup(s), shredded, (3 leaves)
Instructions
1
Place noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes or until softened. Drain well. Using kitchen scissors, cut noodles into 5cm lengths.
2
Working with 1 sheet at a time, soak rice paper sheets in a medium bowl of hot water for 10–20 seconds or until just softened. Place on a clean cloth to absorb excess water. Place one-third of the noodles, watermelon, prawns, radishes and fresh basil leaves in the centre of the sheet.
3
Fold over 2 opposite edges of each rice paper, then roll to enclose filling. Repeat with remaining 2 rice paper rolls. Serve each roll wrapped in a butter lettuce leaf.
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