12 rolls. Serves 4 people. Prep 20 mins.
This is a fun, fresh and easy recipe loaded with flavour! If food is tasty, yummy and easy it is sustainable. The crunch of the lettuce as you bite into each roll is a little party for your mouth. Cos lettuce instead of Butter lettuce because it is more nutritious, with vitamins A, B, K, calcium, iron, omega-3 amino-acids and minerals. The herbs, lettuce, carrots and cucumber are all wonderfully anti-inflammatory, all great for weight loss and loaded with macro-nutrients, fundamentally important for mental and physical health.
- 100g vermicelli rice noodle
- 12 x 20cm round rice paper
- ¼ cup mint
- 18 cooked prawns, cut in half lengthways
- 2-3 large Cos lettuce leaves, torn into 12 pieces
- 1 carrot, julienned (cut in thin strands)
- 1 cucumber, julienned(cut in thin strands)
- ¼ cup coriander
- ¼ cup Thai basil
- 2 Tbsp Tamari
- 1 tsp fish sauce
- ½ Lime squeezed
- 1 tsp Rice malt syrup
Method – rolls:
- Soak rice noodles in a bowl of boiling water for 10 mins, then drain well.
- Dip one of the rice papers in a bowl of hot water, until the whole wrapper is soft – about 10 secs
- Place the rice paper wrapper on a board and add a few mint leaves, then three prawn halves.
- Lift the edge of the rice paper wrapper nearest to you over the filling and, holding the filling in position with your fingers, start rolling up tightly.
- And place some lettuce on top of the prawns, then some noodles, carrot, cucumber and herbs. Don’t overfill or they will be hard to roll.
- When you’re about halfway, fold the ends of the rice paper in and over the filling so that it is completely enclosed.
- Keep rolling tightly until the whole rice paper wrapper is rolled up.
Method – dipping sauce:
- Blend all sauce ingredients together.
To find more recipes and Michele’s Low Sugar Lifestyle 28 day online program, visit www.ahealthyview.com