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Dec 14, 2017 Recipes AMC Team 76 views

Makes 20


  • 80g rice vermicelli noodles
  • 20 rice paper sheets (22cm diameter)
  • 1kg of peeled, deveined and cooked prawns
  • 60g of roughly chopped, roasted peanuts
  • 60g of trimmed bean sprouts
  • ½ cup of thinly sliced carrot
  • ½ cup of thinly sliced cucumber
  • 20 fresh mint leaves
  • 20 fresh coriander sprigs
  • 20 fresh chives, cut into 10cm lengths



  • Cover noodles in a heatproof dish with boiling water. Allow to soften and then drain and set aside.
  • Soak 1 rice paper sheet in warm water for 30 seconds, until soft. Allow to drain on a paper towel.
  • Place 2 prawns in centre of sheet, add a small amount of noodles, peanuts, bean sprouts, carrot and cucumber. Top with 1 mint and coriander leaf. Top with 1 chive.
  • Fold in ends and roll up firmly to enclose filling.
  • Repeat until all rice paper sheets are used.


Ingredients for dipping sauce:

Makes 1 cup

  • 60mL water
  • 60mL fish sauce
  • 3 tablespoons of fresh lime juice
  • 1 teaspoon of brown sugar
  • ½ stem of finely chopped lemongrass
  • 2 fresh red chillies, finely chopped. Chillies can be deseeded to reduce the heat
  • 1 crushed garlic clove


  • Combine all ingredients and stir until the sugar has completely dissolved and serve.


About The Author - AMC Team

Our team consists of doctors, nurses, program assistants, naturopaths and nutritionists that join their wealth of knowledge to offer our patients and website visitors interesting and insightful articles to assist you understand the symptoms you are experiencing and how to relieve them.

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