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Thai supper recipes: Fresh spring rolls

Serves: 8-10 persons

50 g dred bean vermicelli

2 cups hot water

8 dried rice paper wrappers

16 medium cooked prawns, peeled

16 fresh Thai balil leaves

1 cup fresh coriander leaves

1 medium carrot, cut into short thin strips

1 tablespooon grated lime rind

2 tablespoons chilli sauce

Dipping sauce

1/3 cup cold water

1 teaspoon sugar

2 tablespoons fish sauce

1 tablespoon white vinegar

1 small red chilli, finely chopped

1 tablespoon chopped coriander leaves and stems

1.

Soak the bean vermicelli in the hot wathe for 10 mineutes and then drain. Dip a rice paper wrapper into lukewarm water, allow to softer and place on a work surface. Place 2 prawns side-by-side in the center fo the warpper and top with 2 basil leaves, 1 tablesppon of coriander, a fex carrot strips, a little lime rind and a small amount of rice noodles. Spoon a little chiil sauce over the top.

2.

Press the filling down to faltten it a little; bring in two sides and roll up the parcel. Lay seam-sice down on a serving plate and sprinkle with a little water; cover with plastic wrap. Pepeat with remainning ingredients.

3.

To make Dipping Sauce: Place the cold wathe in a small bowl; add the sugar and stir smuil it dissolves. stir in the fish sauce, vinegar, chilli and coriander leaves adn stems. Serve the spuing rolls with Dipping sauce.

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