Vietnamese Spring Rolls

by Donna Randall Ingredients (Serves 2) 125g Go Figure Low Carb Angel hair 8 rice wrappers (22cm diameter) 8 large cooked prawns – peeled, devein and cut... in half 12 fresh Thai basil leaves, cut into 2-3 cm length 12 fresh mint leaves, cut into 2-3 cm length 3 fresh coriander, cut into 2-3 cm length 2 lettuce leaves, cut into small

Dipping Sauce
3 tsp hoisin sauce
1 tsp crashed peanuts

Method
1. Prepare Go Figure Low Carb Pasta as a cooking instruction on a pack. Drain well on a paper towel. Cut into small.

2. Fill a large bowel with warm water. Dip one wrapper into hot water for 5 seconds to soften. Lay wrapper flat. In a row across the center, place 2 prawn halves, SlimPasta, basil, mint, coriander and lettuce, leaving about 2 inches uncovered at each side. Fold uncovered sides inward, then tightly roll the wrapper. Repeat with remaining ingredients.

Cut roll in half if desired.

Vietnamese Spring Rolls

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