If you love rice paper rolls, but don’t love how long it takes to make them, you need to try this rice paper roll salad. It is crispy, light, fresh, and tossed in the most delicious creamy peanut lime dressing.

Serves 4
Preparation time: 20 minutes
Cooking time: 5 minutes

Ingredients 

Peanut Dressing Ingredients:

• 1 tbsp olive oil
• 1½ tbsp soy sauce
• 1 tbsp rice wine vinegar
• 2 garlic cloves, minced
• 1 tbsp fresh grated ginger, minced
• 1/3 cup peanut butter, smooth
• 1 tsp sriracha, or hot sauce of choice
• 1 tbsp honey
• 1/2 lime, juiced
• 1 or 2 tbsp water to thin, or extra lime

Prawn Ingredients:

• 450g prawns, shells removed, pat to dry
• 1 tbsp olive oil, to fry the prawns
• salt and pepper

Salad Ingredients

• 100 grams vermicelli noodles
• 1½ cups purple cabbage, shredded
• 2 Lebanese cucumbers, chopped
• 2 carrots, shredded
• 1 jalapeño, chopped
• 1 avocado, chopped
• 1/4 cup spring onions, chopped
• 1/4 cup fresh coriander, chopped
• 1/4 cup fresh mint, chopped
• peanuts, optional for topping

Method:

1. Grab a medium size frying pan, add the olive oil and and pan fry the prawns on medium heat for 1-2 minutes per side.
2. Season with salt and pepper and set aside to cool while you prepare the salad and dressing.
3. Prepare the vermicelli noodles according to package instructions.
4. Set aside until ready to use.
5. Prepare the peanut dressing by adding everything to a small bowl or jar and whisk well, adding extra lime juice or water to thin out slightly, to achieve the perfect consistency.
6. Assemble the salad ingredients in a large serving bowl, starting with the vermicelli noodles followed by all other ingredients
7. Top with prawns and the creamy peanut dressing. Mix well and enjoy right away