This refreshing and healthy dish is perfect for a light summer meal or as an appetizer. The combination of fresh vegetables, herbs, and prawns, all wrapped in crisp lettuce, makes for a delightful and nutritious option.
Ingredients:
- 8 large iceberg lettuce leaves
- 1 medium carrot, julienned
- 1 medium cucumber, julienned
- 1 red capsicum, thinly sliced
- 1 avocado, sliced
- 100g vermicelli rice noodles
- Fresh mint leaves
- Fresh coriander leaves
- 200g cooked prawns, peeled and halved lengthwise
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 garlic clove, minced
- 1 tsp grated ginger
Instructions:
- Cook the vermicelli noodles according to package instructions, then drain and set aside to cool.
- Prepare the vegetables by washing and cutting them into thin strips or slices.
- In a small bowl, mix soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger to create the dipping sauce.
- To assemble the rolls, lay a lettuce leaf flat on a plate. Place a small handful of noodles in the center, followed by a few pieces of carrot, cucumber, capsicum, and avocado slices.
- Add a few mint and coriander leaves for freshness, and top with two prawn halves.
- Fold the bottom of the lettuce leaf up over the filling, then fold in the sides and roll tightly to close. Repeat with the remaining ingredients.
- Serve the lettuce wraps immediately with the dipping sauce on the side.