Ingredients

• Ingredients 8 small rice paper wrappers 60g rice vermicelli 8 Fry’s Family battered prawns, lightly fried 1 tbsp chopped basil 3 tbsp chopped mint leaves 3 tbsp chopped coriander 1 carrot, finely sliced (julienne strips) 2 lettuce leaves, chopped 2 avocados, sliced 3 tablespoons hoisin sauce 1 teaspoon finely chopped roasted peanuts

Preparation

• Preparation This recipe serves 4 as a starter. Method Boil rice noodles for 3 to 5 minutes. Rinse thoroughly with cold water and drain well so they don’t stick together. Fill a large bowl with warm water. Dip one wrapper into the water for a few seconds (1-3 secs) to soften. Lay wrapper on the plate and place 2 Fry’s ‘prawn’ halves, a handful of noodles, basil, mint, coriander, lettuce, carrots in a row across the centre, leaving a few cm of the wrapper uncovered on each side. Lay the avocado slices over the top. Fold in uncovered sides of wrapper, then tightly roll to enclose the filling. Repeat! Sauce: Mix the hoisin sauce and peanuts together. Serve the rice paper rolls with hoisin-peanut dipping sauce.