Prawn and watermelon rice paper rolls
35 g, dry (mung bean)
Rice paper roll wrappers
3 individual, (3x22cm diameter)
100 g, cut into thin strips
Prawn, school, cooked
70 g, peeled
2 medium, grated
1 tbs, (9 leaves)
1 cup(s), (3 leaves)
- 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.
- 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.
- 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.