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Ingredients
  • 7 to 14 sheets of 22cm/8.5″ round rice paper (Note 1)
  • 11 small cooked prawns/shrimp (about 12cm/5″ in length, unpeeled including the head)
  • 50g / 1.5 oz dried vermicelli noodles
  • 7 lettuce leaves - use a lettuce with soft leaves, like Oak or Butter Lettuce (Note 2)
  • 14 mint leaves
  • 1 cup bean sprouts
  • subheading: VIETNAMESE PEANUT DIPPING SAUCE (NOTE 3):
  • 1 tbsp peanut butter, preferably smooth (crunchy is ok too)
  • 2 tbsp Hoisin Sauce
  • 1 ½ tbsp white vinegar (or lime juice)
  • ⅓ cup milk (any fat %) (or water)
  • 1 garlic clove, minced
  • ½ tsp crushed chilli, samba oelak or other chilli paste, adjust to taste (optional)
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