Vietnamese Rice Paper Rolls

Makes 48 pieces.


Ingredients:

• 150 grams dried rice vermicelli
• 48 round 15 cm rice paper wrappers
• 48 cooked king prawns, peeled, deveined and halved lengthways
• 150 grams bean sprouts
• 3 cups (60 grams) fresh mint
• 2 cups (60 grams) fresh coriander leaves

Nuoc Cham Dipping Sauce:

• 3/4 cup (185 ml) fish sauce
• 1/4 cup (60 ml) lime juice
• 2 tablespoons grated palm sugar or soft brown sugar
• 2 bird's eye chillies, seeded and finely chopped

Procedure:

1. To make the dipping sauce, combine all the ingredients and 1/2 cup (125 ml) water and stir until the sugar dissolves.  Transfer to two small serving dishes and set aside.
2. Place the noodles in a heatproof bowl, cover with boiling water and soak for 10 minutes, then drain.
3. Assemble the rolls one at a time.  Dip a rice paper wrapper in a bowl of warm water for 30 seconds, or until it softens.  Place the wrapper on a work surface and put 2 prawn halves on the bottom third of the wrapper.  Top with a few noodles, bean sprouts, 3 mint leaves and 6 coriander leaves, in that order.  Ensure that the filling is neat and compact, then turn up the bottom of the wrapper to cover the filling.  Holding the filling in place, fold the two sides, then roll up.
4. Arrange on a platter, folded-side-down.  Cover with a damp tea towel or plastic wrap until ready to serve.  Serve with the dipping sauce.

-Lifted from Finger Food Periplus 2010