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Anyone want to try this recipe? Looks good.

16 years ago

I received a recipe chain letter by email. Since I keep so many recipes on my computer, it was easy to do this one. I received the following recipe. It looks good. Does anyone make one similar?

Fresh Rice Paper Rolls with Prawns and Coriandre

100 gr. vermicelli rice noodles

8 large rice paper roll wrappers

16 med. cooked prawns

1/2 cup cucumber , peeled, seeded and julienned

1/2 cup green onion julienned

coriandre leaves

leaf lettuce washed and dried-8 large pieces

Dipping Sauce:

2 Tbsp. Hoisin sauce

1 Tbsp. basalmic vinegare

1 tsp. sesame oil

2 Tbsp. Soy sauce

2 Tbsp. plum preserves

Method: Put the noodles in a bowl and cover with boiling water and let soak for 6-7 minutes, then drain.

Soften the wrappers in a bowl for 2-3 minutes and shake off the excess water. Place on a plate or clean dish towel and fill with a little vermicelli, 2 prawns, some cucumber, onion and coriandre and roll up, tucking in the sides. Place in a leaf of lettuce to serve.

Mix the ingredients for the sauce in a bowl and stir until combined.

To serve, hold the rolls in a lettuce leaf and dip into the sauce.

Jo

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Comments (4)

jojoco
Original Author
16 years ago
I am answering my own post--how sad is that? Anyway, I did receive one other that looked great (and I am not talking about the one for baked brie that called for two tubes of crescent rolls).
(Caveat: very little instructions with this one and some cooking translation required)

Lamb Jamie and Anthony style

Shoulder of lamb about a kilo or more

In a bowl mix several cloves of garlic mashed with a tub of Greek yoghurt, grain mustard, several spoonfuls, salt and pepper lots of chopped parsley and mint, a lemon and some olive oil. Slather over lamb and allow to marinate,overnight if possible.

Cover with foil and bake for half hour at 180C then down to160C for the remaining two hours or so. After an hour and a half take out and baste and add potatoes and veggies for the remaining one hour in the oven uncovered.Enjoy, Marina, Anthony's mum but sadly no relation of Jamie Oliver who inspired it !
jessyf
16 years ago
Yup, I've made these, called
. Thanks to Lee for the plate!

I make mine simple - I use the vermicelli also, and a protein (usualy cooked chicken), but for the veggie filling I use broccoli slaw from the bag (ducking and running for cover). I also love, love love an Asian aromatic leaf called 'shiso', 'asashiso', or perilla. Kinda like basil or cilantro. You can see the perilla leaf in the middle roll.

For a dipping sauce I use hoisin with a squirt of sriracha.

Also, I think 2-3 minutes is too much - I take a bowl of warm water, and dunk the wrapper in, rotating quickly, until it feels soft enough to handle without cracking. If it gets too wet it can tear, and you fix that by just rolling it up in another wrapper! I use plates to wrap them on - I think they would stick to a towel. No lettuce leaves for me either, but that does sound like a nice touch.

Enjoy, I love these during the summer!
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Gina_W
16 years ago
I love those rolls too - but the fillings are almost always un-seasoned or under-seasoned for my tastes. I would salt and pepper the cooked prawns and cucumber, and maybe add some hoisin sauce to the mixture.
earthlydelights
16 years ago
what gina said. i prefer to marinate the shrimp in something that's going to give it a little bite.

i recently got one of those recipe chain letters too

maryanne

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