December 16, 2017
Lunch, Side Dishes, Shellfish,
Shrimp, Fruit, Mango, Vegetables, Cucumber, Appetizers, No-Cook, Birthday, Brunch, Christmas, Entertaining, Father's Day, Labor Day, Mother's Day, Thanksgiving, Valentine's Day, Low Fat, No Eggs, Non-Dairy more
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"This recipe is a real work up - it takes time & patience but is worth the end result. Lovely combination of taste sensations. This recipe is from the BC Liquor Magazine with some changes by me."
Place a clean tea towel on your counter.
Dip rice paper in warm water until pliable (5 seconds or less).
Transfer and spread it on the tea towel very carefully.
Arrange 3 prawn halves, cut side up in a row, across the middle bottom third nearest you.
Mix together the rice vinegar, sugar, salt & sriracha sauce.
Pour over the cooked noodles.
Spread 3 tablespoons of cooked noodles on top of prawns.
Add 3 cilantro sprigs and 3 mint leaves.
Add 6 cuke matchsticks, 6 green onion pieces, 6-8 mango matchsticks and a couple of avocado slices.
Mix together the mayo & soy.
Add about 1 teaspoon over top.
Fold up the bottom over filling and begin to roll tightly stopping at halfway point.
Add 3 more mint leaves & 3 cilantro sprigs, plus some mango.
Fold down the to and fold in one side, roll tightly.
Transfer to a plate seam side down cover with a damp paper towel.
Continue to make the remaining seven.
Serve with Thai chili sauce or any of your favourite spicy sauces.
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