Name: Prawn and watermelon rice paper rolls
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 servings
Cuisine: Asian
Ingredients: 35 g cellophane noodles dry (mung bean); 3 individual rice paper roll wrappers (3x22cm diameter); 100 g watermelon cut into thin strips; 70 g Prawn, school, cooked peeled; 2 small radish grated; 1 tbs fresh basil (9 leaves); 1 cup(s) butter lettuce (3 leaves)

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Ingredients

cellophane noodles

35 g, dry (mung bean)

rice paper roll wrappers

3 individual, (3x22cm diameter)

watermelon

100 g, cut into thin strips

Prawn, school, cooked

70 g, peeled

radish

2 small, grated

fresh basil

1 tbs, (9 leaves)

butter lettuce

1 cup(s), (3 leaves)

Instructions

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.

Prawn and watermelon rice paper rolls

Ingredients

Instructions

Notes

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